Credit Card Fee
Restaurant area with tables and chairs

Glass Brasserie

Join us at Glass Brasserie for chef-created plates and award-winning décor overlooking the Queen Victoria Building.

Luke  Mangan's Lamb Rump with Moroccan spiced couscous

Contemporary Australian Cuisine

Restaurant area with tables and chairs

Hand Selected Wines

Hotel Restaurant

Opening Hours

Raw

10g, Thesauri Caviar, Greece

85

20g, Oscietra Caviar, Black River, Uruguay

160

30g, Oscietra Caviar, Black River, Uruguay

225

Sydney Rock or Pacific Oysters, Mignonette

Half dozen
32

Sydney Rock or Pacific Oysters, Mignonette

Full dozen
61

Bluefin tuna sashimi

Dashi and sesame dressing, crème fraiche, grape, jalapeño shiso
29

Classic steak tartare (entrée)

Quail egg, white anchovy, shallots, Dijon mustard, capers, and cornichons
36

Classic steak tartare (main)

Quail egg, white anchovy, shallots, Dijon mustard, capers, and cornichons
51

Entrées

Pan-fried potato gnocchi (entrée)

Corn, asparagus, zucchini, peas, parmesan, and lemon thyme
31
V

Pan-fried potato gnocchi (main)

Corn, asparagus, zucchini, peas, parmesan, and lemon thyme
41
V

Buffalo burrata

Preserved persimmon, quince dressing
32
V

Pan-roasted W.A. scallops

Broccoli & wasabi, Jamón ibérico, dashi butter
38

Chicken liver parfait

Pear and eschalot relish, grilled sourdough
31

Mains

Steamed hapuka

French peas, pancetta, confit fennel, Noily Prat emulsion, elderflower dressing
51
GF

Aquna Murray cod, à là meunière

Capers puree, grilled fioretto, fish jus
56
GF

Yarramundi lamb rump

Flageolet, cannellini beans, swiss chard, green olive persillade, harissa jus
55
DF

AMG grass-fed sirloin

Pumpkin puree, grilled witlof & shallot jus
53
GF

Braised short rib

Horseradish puree, mustard green, curry spice, jus
58
GF

Grill

Grill steaks include duck fat mashed potatoes, truffle salsa, and choice of sauce

Beef fillet

200g, Riverina, MB2+
59

Wagyu sirloin

200g, Rangers Valley, MB5+
81

Scotch fillet

350g, Southern Range, grass fed, MB4+
82

Share

Whole coral trout

Nduja XO, Chinese broccoli
173

T-bone

1kg, Jack's Creek
155

Rib eye

1kg, Jack's Creek
188

Sides & Sauces

Bearnaise / Madeira jus / Green pepper sauce / Mushroom sauce

5 each

Green leaf salad

Raspberry dressing
11
GF, DF

Rocket and parmesan salad

12

Charred broccolini with chilli pepper

16
GF

Mashed potatoes

13

Truffle mashed potatoes

16

French fries

12
DF

Truffle & parmesan French fries

15

Desserts

Chocolate fondant

Lavender cream, blackberry, blueberry, and thyme
23

Caramelised rice pudding

Macerated prune
19

Liquorice meringue roll

Lime, mint
21

Chef selection of three cheeses

29

Desserts

Liquorice meringue roll

Lime, mint
23

Chocolate fondant

Lavender cream, blackberry, blueberry, thyme
21

Caramelised rice pudding

Macerated prune
19

Assorted petit fours

16

Chef selection of cheeses

29

Dessert Wines

Frogmore Creek, Iced Riesling, Tasmania

Dessert wine
14

Chartreuse de Coutet, 2015, Sauternes, France

Dessert wine
18

Dominium 6, Puttonyos, Tokaji, Hungary

Dessert wine
15

Yalumba Museum Reserve, Southern Australia

Muscat
10

All Saints Grand Muscat, Rutherglen, VIC

Muscat
16

Stanton & Killeen Classic, Rutherglen, VIC

Topaque
10

All Saints Grand Topaque, Rutherglen, VIC

Topaque
16

Pedro Ximénez Valdespino, Jerez, Spain

Sherry
10

Pedro Ximénez Toro Albala, 1987, Jerez, Spain

Sherry
20

Coffee by Vittoria

Short black / Espresso / Piccolo latte / Macchiato

4.5

Long black / Flat white / Latte / Cappuccino

6

Hot chocolate / Chai latte

5

Iced latte / Iced long black

6

Tea by Dilmah

English breakfast

6

Earl Gray

6

Green

6

Chamomile

6

Peppermint

6

Jasmine

6

Spiced chai

6

Ginger, honey, and mint

6

Strawberry infusion

6

Blueberry infusion

6

Blood orange and eucalyptus

6

Affogato

Vanilla ice cream with Vittoria coffee and choice of liquor

Frangelico / Licor 43

22

Amaretto

23

No liquor

17

Six Course Dégustation

140 per person

Sonoma sourdough, olive oil

Bluefin tuna sashimi

Dashi and sesame dressing, crème fraîche, grape, jalapeño, shiso

Pan-roasted W.A. scallops

Broccoli and wasabi, jamón ibérico, dashi butter

Pan-fried potato gnocchi

Corn, asparagus, zucchini, peas, parmesan, and lemon thyme

Riverina beef fillet

Black barley risotto, parsnip puree, chestnut, celeriac ribbon, preserved lemon, Madeira jus

Liquorice meringue roll

Lime, mint

Chef selection of three cheeses with accompaniments

Tea or coffee

Matching Wines

Served and selected by our sommelier team

75ml tastings per course

Additional 80 per person

Matching Premium Wines

Served and selected by our sommelier team

75ml tastings per course

Additional 145 per person

Bubbles Rosé

Tanqueray Ten gin, pear sorbet, Moët, Chandon Rosé
24

Merci Fruit

Pisco, fresh passionfruit, lime, ginger beer
21

The Australian by Luke Mangan

Beefeater gin, Cointreau, Martell VSOP, kaffir lime leaves, ginger, cranberry juice
22

Don Pedro

Hennessy Cognac, Pedro Ximenez, rum El Dorado
23

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