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“Hats Off” To Glass Brasserie!
September 07, 2011
SYDNEY - Glass brasserie has been awarded a coveted Chef's Hat at the 2012 Good Food Guide (GFG) Awards in Sydney.
Chef's Hats are presented only to those restaurants showing the very highest level of culinary excellence after careful deliberation by the GFG reviewing team. Reviewers dine anonymously at each restaurant, paying their bills in full. A restaurant can be reviewed multiple times, especially for Chef's Hat awards which comprise only the most elite of restaurants.
Restaurants are scored out of 20 and the total restaurant experience is assessed. The point system comprises 10 points for food, five for service, three for ambience, with an extra two points possible for something special - be it location, service, attitude, commitment or a "wow" factor.
Internationally acclaimed Luke Mangan is one of Australia's leading chefs and restaurateurs and heads glass brasserie at Hilton Sydney. Luke said, "I could not be happier with this well-deserved Chef's Hat for glass brasserie. To be recognised by the industry with such a respected accolade is fantastic.
"I would like to highlight the hard work and skill of my executive chef and glass head chef, Joe Pavlovich, who together with his team, continues to deliver a great dining experience. We are all very proud!"
glass brasserie opened as part of Hilton Sydney's spectacular multimillion dollar refit in 2005. The restaurant immediately set a new standard for Australian hotel restaurants, gaining much admiration and multiple awards. The 240-seat restaurant combines the internationally admired design of New York interior designer, Tony Chi and of course the exceptional culinary expertise of Luke Mangan.
It is an Australian evocation of the classic French brasserie, providing 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. The restaurant features an infinite choice of Sydney's abundant local produce from the open-plan patisserie to the kitchen theatre, which is home to a chef's table.
The restaurant features a 13-metre floor-to-ceiling glass wall which frames a captivating view of the Queen Victoria Building and its glass wine bar has a 10,000-bottle cellar spanning the entire length of the restaurant.
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