Following Luke Mangan’s departure from head chef role at the end of 2024, Natalie Murphy has taken over the helm at Glass Brasserie.
Murphy began her career at the age of 19 as a junior at Glass Brasserie, where she worked up to head pastry chef, before becoming chef de cuisine in January 2024.
Now as head chef, she is revising and modernising the menu, placing emphasis on share-style options with simplicity in mind to allow the produce to shine through. Murphy says patrons can expect bold, seasonal flavours, refined techniques, and a menu that celebrates Australia’s premium produce.
“The foundation of Glass has always been about using quality produce, but we’re bringing a new perspective – stripping back complexity to let incredible ingredients shine,” says Murphy.
Speaking to her philosophy of simplicity and quality, Murphy sources high-quality, fresh, and local produce by hand, often visiting local markets and key suppliers including Vic’s Meat and Sydney’s Fish Markets.
Highlights from the share menu include charcoal-grilled Yamba king prawns; Gundagai lamb backstrap served with spiced yoghurt and pomegranate mint salsa; and sticky pork belly with mango and cucumber salsa.
“The menu is designed to bring people together – great food and great conversation go hand in hand.”
Under the curation of Head Sommelier Mauro Bortolato, Glass Brasserie’s wine list remains impressive, with over 3,500 bottles lining the floor-to-ceiling wine wall – making it one of Australia’s largest collections of fine wine.
“After 20 years at Glass, this place is part of me,” says Bortolato. “I’ve seen it change, grow and now, with Natalie leading the kitchen, it’s an exciting new chapter. Whilst there are changes to the menu, our wine ethos remains the same. Our aim is to curate a list that is balanced and well-rounded, whether you want to discover something new or visit an old favourite.”
The Hilton opened Glass Brasserie in 2005 and Luke Mangan’s hospitality group managed and operated the venue for 20 years. The European-style menu, renowned interior design, world-class wine menu, and sweeping views over the Queen Victoria Building in Sydney’s CBD has cemented the restaurant’s status as both an icon and a mainstay of Sydney’s fine-dining scene.
“We’re respecting the legacy of Glass but giving it a refresh. You’ll still find the finesse and attention to detail we’re known for, but with a more modern, playful edge,” says Murphy.
“Glass Brasserie has always been an icon in Sydney’s dining scene, and I’m so excited to bring it into a fresh new era.”
Photography by Tom Wholohan.
