Luke Mangan’s restaurant Glass Brasserie located within the Hilton Sydney has reopened after a $1.5 million kitchen refurbishment.
Designed by The Rohrig Group and A+ Design Group, the venue now boasts an open kitchen and chef’s table.
Commercial cooking equipment was custom built to suit the restaurant’s specific requirements.
“The kitchen is the heart and soul of a restaurant,” says Mangan. “We wanted to ensure we stayed true to the Glass our customers know and love, while evolving the offering to reflect the changing dynamic of fine dining. It was essential that the kitchen lived up to the expectations of the modern diner, which it certainly does.”
Mangan has also created eight new dishes and six desserts for the restaurant’s autumn menu. Highlights include mozzarella nodini featuring smoked heirloom tomato, olive, almond, basil, crouton and Moreton bay bugs served with black garlic, chilli, lime and witlof.
