| about glass brasserie |
| food menu |
| wine list |
| views |
| views |
| Hilton Sydney |
sides
| Bearnaise | 2.5 |
| Mixed leaf salad | 9 |
| Organic heirloom tomato salad, fetta, basil | 10 |
| Fennel, blood orange, blue cheese, radish & walnut | 10 |
| Roasted carrots with Dukkah | 9 |
| Green beans, eschallots | 12 |
| Mash | 10 |
| Truffled Mash | 13 |
| Hand cut chips | 10 |
| Parmesan & truffled French fries | 12 |
cheeses
| Choose from our selection: | |
| Old Telegraph Rd Brie, white mould (Cow mild, Gippsland Victoria, Australia) |
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| Ossau Iraty (AOC), semi-hard (Ewe milk, Basque, France) |
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| Boerenkaas Old Gouda, semi hard (Unpasturised cows milk, Holland) |
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| Woodside Pompeii, wash rind (Cows milk, Adelaide Hills, SA, Australia) |
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| Brunet, white mould (Goats milk, Piemonte, Italy) |
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| Saint-Agur, blue (Cows milk, Rhone Alpes, Auvergne, France) |
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| Yarra Black Savourine, ashed (Goats milk, Yarra Valley, Victoria, Australia) |
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| One cheese 17.5, additional cheeses 3.5 each |
desserts
| Vanilla creme brulee, macadamia biscotti | 17 |
| Meredith sheeps milk yoghurt cheescake, textures of raspberries | 18 |
| Quince tarte tatin, five spice ice cream cinnamon custard | 18 |
| Violet pannacotta, blueberry mousse, honeycomb & roast pear | 18 |
| Toffee soufflé, brownie ice cream please allow 20 minutes to prepare |
20 |
| Chocolate assiette: white chocolate & praline parfait, chocolate fondant, delice with chocolate sorbet, chocolate brûlée | 21 |
| Churros (Spanish doughnut), orange jam, chocolate sauce | 15 |
| Affogato with almond biscotti:Your choice of Amaretto, Frangelico or Licor 43 | 17 |
| Selection of sorbets | 14 |
| Selection of ice creams | 15 |
| Macaroons - per piece | 3 |
| Plate of petits fours | 14.5 |
| glass dessert plate to share (suitable for 3 or more people, please allow 30 minutes to prepare) |
85 |
| Experience our 7 course degustation: 120 per head |
| CLICK HERE FOR DEGUSTATION MENU |
| Available now, signed copies of Luke Mangan's Latest Release Cook Book "At Home and In the Mood" Luke Mangan's Latest Release Cook Book $59.95 |
| Chef
Restaurateur Luke Mangan |
|
| Executive Chef Joe Pavlovich |
Restaurant Manager Mandy Newson |
| Luke Mangan Extra Virgin Olive Oil (500ml) 16.95 | |
| 10% gratuity added to tables of 10 and above. Groups of 10 or above are accomodated on a limited choice menu. Please contact us for further details. V denotes Vegetarian ** Service Charge - Credit Card payments incur a merchant service fee of 1.5% in addition to the total amount payable. |
canapes to start
| Tempura zucchini flower with ricotta & anchovy | 7 |
| Samosa, curried pumpkin & fetta V | 7 |
| Prawn toast, coriander, corn & chipotle | 7 |
| Crumbed WA Sardines with green tomato chutney, radish and shaved fennel | 12 |
| Chocolate & jalapeno boudin noir, pickled blueberries | 12 |
| Chicken liver parfait, pear jelly and chutney, toasted brioche | 14 |
| Confit duck neck, pine nut and olive sausage, truffle mayonnaise and apple | 14 |
| Charcuterie plate (bresaola, saucisson, prosciutto) | 18 |
| Spanish Ortiz Ondarroa anchovies served from the tin, garlic toast | 22 |
caviar
| Petrossian caviar (California) served with classic garnishes |
30 grams 180 |
| Yarra Valley Salmon caviar served with classic garnishes | 50 grams 35 |
oysters and raw
| Sydney rock or Pacific oyster | 1/2 dozen 21
dozen 42 |
| Oysters 6 ways | 1/2 dozen 26
dozen 48 |
| Tempura pacific oyster, wasabi dressing | 1/2 dozen 26
dozen 48 |
| Hiramasa Kingfish sashimi, ginger, eschallot, Persian fetta |
27 |
| Cobia sashimi, white ponzu, green apple, shizo salmon caviar | 26 |
| Sashimi selection | 29 |
| Classic steak tartare: finely dices raw beef fillet with accompaniments |
entree 27
main 41 |
entrées
| Confit Petuna trout, Alaskan crab, pickled cucumber beetroot mousse, yoghurt, avruga roe | 27 |
| Organic egg omelette with blue swimmer crab meat, enoki mushroom and herb salad, miso mustard broth | 30 |
| Seared sea scallops, cauliflower cream, black bean & tabouli dressing | entree 28
main 39 |
| Peking duck broth, scampi tail, dumpling, crisp skin and pickled green mango | 27 |
| Baby vegetable salad, buffalo mozzarella, candied walnuts slow cooked hen’s egg, truffle dressing V | 26 |
| Pan fried potato gnocchi with corn, asparagus, courgette, parmesan and lemon thyme | entree 24
main 36 |
off the grill
| All our meats are free-range farmed | Riverina crumbed pork cutlet prosciutto, asparagus & bearnaise |
41 |
| Rockdale beef fillet, 200gm café de paris, parmesan & truffled French fries |
47 |
| Nolan dry aged rib eye, 450gm bbq sauce, mushrooms, bone marrow & parsley |
59 |
| Darling Downs wagyu scotch fillet, 300gm warm pork sausage, celeriac remoulade |
67 |
mains
| Meredith goats cheese & spinach rotolo, globe artichokes tomato, eggplant, dried olive V | entree 26
main 37 |
| glass daily pasta | market price |
| Simply prepared fish | market price |
| Tempura Spencer Gulf prawns, with Thai style salad and tamarind dressing | entree 27
main 45 |
| Yellowfin tuna with spices, scampi & shitake spring roll carrot, asparagus, curry dressing | 42 |
| Port Lincoln jewfish & prawns in XO sauce, spicy sausage snake beans, king brown mushroom | 42 |
| Macleay Valley rabbit loin, chorizo mushroom duxelle, leg in brick pastry, herbed rack, baby fig, creamed spinach | 40 |
| Lamb cutlets with ras-el-hanout, braised shoulder, baba ganoush, pistachio tabouli, harissa | 42 |
| Rangers Valley sirloin, spiced with daube of beef cheek crushed Jerusalem artichokes, tempura zucchini flower | 43 |
mains to share
| Fish for two, Asian greens, mash and tomato salad | market price |
| Glenloth corn fed chicken, roasted kipflers, panzanella and buffalo mozzarella | 85 |
| Meat for two, Brussels sprouts and bacon, roasted bone marrow, truffle mash, tomato salad | market price |
