Glass Brasserie - Hilton Hotel

An Australian first for hotel restaurants, glass brasserie combines the internationally acclaimed interior design of New York designer Tony Chi and the exceptional culinary expertise of highly awarded local restaurateur Luke Mangan.

The 240-seat restaurant provides guests and Sydneysiders with an unprecedented dining experience in the heart of the city offering simplicity, quality and consistency in all aspects of food, wine and service.

glass is headed by highly awarded Sydney restaurateur chef Luke Mangan who travelled and tasted through Lyon and Paris to devise the exquisite French style cuisine which he defines as “clean and light, with a contemporary twist.” The restaurant will include an ever-changing choice of Sydney’s abundant local produce from the crustacean bar, the open-plan patisserie and the kitchen theatre, which is home to a chef’s table.

As the creative force behind stylish spots around the world such as Asiate in New York, SPOON in Hong Kong, yè shanghai in Shanghai and Maduro bar in Tokyo, Tony Chi sought to create a space for glass characterised by invisible design. The restaurant features a 13 metre floor to ceiling glass wall which frames a captivating view of the Queen Victoria Building.

With an emphasis on earthy colours and warm tones bathed in natural light, the restaurant reflects the vibrant, energetic nature of Sydney by day, whilst at night the warmth of the interiors and high ceilings offer a stunning cityscape location.

The three-dimensional ‘wine experience’ at Hilton Sydney reflects the best of Australian and international blue chip and boutique wines. The team have assembled a selection of over 10,000 expertly chosen bottles and over 1000 wines were tasted in the selection process.