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Glass Brasserie

Thanks to you Timmy, my stay at the Hilton Hotel will be remembered as something truly special. Without you, it would have been just an ordinary trip, but you made it so much more enjoyable. I hope you remember that.

Thank you so much for filming such an amazing video—I will cherish it forever!

Until the day we meet again
Regards,
Sue

Wonderful modern restaurant with huge windows looking out across to the beautiful Queen Victoria Building. Seating is well spaced and the tables generous. The food is well prepared and presented and the flavours are great. Service is top notch, attentive, professional and knowledgeable. During our lunch time seating it was subdued and relaxing. The wine list is extensive and includes a good selection of wine by the glass. Some of the furniture is showing signs of wear which is not in keeping with the overall ambiance.

So nice to go to a venue where service is welcoming, attentive, knowledgeable & hospitable. We had window views & loved overlooking the activities of the street below & our beautiful Sydney buildings. Each dish ordered was fresh, full of flavor & cooked to perfection. We ordered a selection of seafood and meat with sides. Highlight was the cream brûlée best I’ve had. The bar attendant made some great Amoretto Sours. The Wine Menu is quite incredible with extensive options so we were grateful to entrust the Sommelier with guiding us to the right drop and he knew his wine & so we learnt a thing or two.

We have been to Glass Brasserie a number of times but were thrilled to return and experience an exclusive dinner to celebrate a new era of the restaurant.  Aptly named with its sky high glass walls and brasserie menu, it is elevated to a level of sophistication under the leadership of Head Chef Natalie Murphy.

Underscored by seasonal and premium produce, the food is certainly high quality with both taste and presentation. The arrangement of the venue and dining space allows for group settings and perfect to be able to share a range of meals amongst the group.

The expansive space also showcases hundreds of wines in the floor to ceiling wine wall and on this evening, our meals were perfectly matched with some outstanding varietals, showing Head Sommelier Mauro Bortolato’s impressive knowledge of wine.

Food wise, we begin with a slice of Piokik sourdough and copper tree farm butter, as the beautiful Sydney rock oysters are brought to the table. Both natural, and Mignonette, we had to be mindful not to have too many, knowing this was just the start of an incredible menu to come. Followed up by the Ars Italica Oscierta caviar so smooth and was outstanding when placed on the unique Savory Waffle and Crème Fraiche.

The seafood dishes were the highlight for me; the Mt Cook Alpine Salmon Gravalax was stunning, delicately prepared with Dill, Capers, Pickled Onion, Juniper and Crème Fraîche. The charcoal Yamba king prawns were probably the favourite; seasoned with a harissa butter and finger lime.

The mains were near aplenty with Gundagai Lamb Cutlets, cooked medium rare with spiced yoghurt, pomegranate and mint. Followed up by some sticky Pork Belly with green mango, coriander and a cucumber salad, a refreshing side to the dish. A massive serve of slow roasted scotch fillet with skin on fries, sautéed mushrooms and  green beans as the sides and all great options to pair with the meats.

It is a lovely Modern Australian menu served in a grand dining space and perfect to dine with a group or a more intimate setting.

Self service breakfast buffet.

Decent section of carbohydrates (beans, different kinds of bread, fruits, pastries, juice, etc).
Very very very little options as far as vegetables!
You can order eggs to your liking. Poached eggs are precooked. I was not a fan of the significant amount of oil they used to make me an overeasy egg.

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