I need an appropriate word of excitement for having my mind blown to commence this review of the Chocolate Degustation Menu at Glass Brasserie in the Sydney Hilton. Wow just doesn’t cut it for reviewing a decadent menu in such a place of opulence. Supercalafradgalisticexpialadocious is more in line with the chocolate but bravo is more in line with the venue. A long way I have come from reviewing a new Maccas burger to getting direct invites from the Hilton to come and review something spectacular. And spectacular it was, the Chocolate Degustation Menu is now on and you need to experience it for a foodie bucket list tick.
GLASS BRASSERIE VENUE:
There aren’t enough words for opulent description to honour this venue. It is something more suited for the set of a SUITS (TV Show – currently binge watching) meeting, a venue that may be more comfortable in New York. It is a place Royals would be comfortable dining where they could knock back one of the 1200 wines on the menu. Interior designed by Tony Chi, he makes sublime use of the thirteen METRE high ceilings. Mirrors and gold abound with naturally warm surroundings and tones. A partially mirrored roof adds even more illusion of space and one wall of giant glass plantation style windows overlooks George St.
The bar is separated from the main dining area with a thirteen metre tower of wine – it is stunning to gawk at. I felt terribly underdressed in my jeans but while the wait staff are next level polite and attentive they never looked at me like Julia Roberts in the first half of PRETTY WOMAN.
GLASS BRASSERIE FOOD:
Luke Mangan’s menu covers everything, as does the chef himself.
Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food and wine industry can be found across 5 countries, 19 different restaurants as well in the air on Virgin Australia Business Class and at sea, on board 5 P&O Cruise ships.
Luke’s restaurants all share a consistent philosophy of showcasing the relationship between Australia’s finest ingredients in a clean and contemporary manner.
The venue caters to nearly every menu you can think of. They have a breakfast, an a la carte breakfast, a lunch, a children’s, a wine, a dessert and cheese, a chocolate degustation, a vegan, a pre-theatre, a corporate and a Sunday Roast menu. Nothing is overlooked when dining in Five Stars.
Glass Brasserie’s two signature dishes 1) Kingfish sashimi with ginger, eschallot and Persian feta and 2) Organic egg crab omelette with enoki mushroom, herb salad and miso mustard broth is what I want to return for but I was here for the finest of fine chocolate!
THE CHOCOLATE DEGUSTATION:
At only $40 for three courses, or $55 with a Death by Chocolate Cocktail (a MUST) this is most likely the best and cheapest degustation you will find in Sydney. It was satisfying enough that I did not require a savoury dinner afterward but light enough you could easily spoil yourself and add this to the end of your restaurant dining experience as your dessert.
The degustation started with a Death by Chocolate cocktail. Havana rum shaken with Amaretto and Chocolate liqueur, topped with white chocolate shavings. It was potent as all that is good in the world. If was wasn’t in a five star venue I would have licked the glass clean. For $15 this is cheap by Sydney cocktail standards.
Next was the delivery of what can I only describe as the sweet answer to beef tartare. Rhubarb Tartare if you will. Rhubarb, strawberry, Zephyr white chocolate cream and basil. The sauce was poured over and the venue only recommended about a tablespoon of the sauce, so I went two because I am a rebel. This may look like a strong sweet dish but if anything it was more subtle with beautiful tartness from the rhubarb. The white chocolate grounded it and the most surprising thing about the dish, the exact consistency of tartare. My dining guest, Adam from @food_porn said “if I had a blocked nose and couldn’t taste I would honestly think this was steak tartare.”
Following from the rhubarb was a decadent next-level torte. A Sacher torte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. this came with a Purple Noir chocolate delice, tonic bean custard and peanut crumbs. It was like a fine chocolate cake with a finer chocolate mousse and was only about a centimetre thick. I can imagine the plating nightmares standing it up. It was a beautiful homage to chocolate.
Then came the finale, the main attraction. It was delicious and, most importantly, it was fun. You are delivered a large white plate with an egg in the middle. It is a chocolate egg with some painting on the outside. It is about the size of a real egg. You lift it up and drop it. SPLAT! You have created your own artistic dessert with your own egg. The “glass” egg is made of 55% dark chocolate, coconut and mandarin. It is like the Faberge version of a Cadbury Creme egg. I wanted to eat an entire cartoon but my love will stem from the fact I had this one delicate morsel all to myself. But for $40 there is nothing stopping me returning to this for myself.
As a completely poor video here is my story video from insta of the egg drop. Please note my most elegant words at the end “yolk porn bitches.”
Glass Brasserie, in the Sydney Hilton, is out of my world. The venue is next level stunning and I felt like I needed to be in a tailored suit to at least try to compliment the opulence. I cannot fully judge Luke Mangan’s food, or the menu as a whole, as I was only in attendance to review the Chocolate Degustation Menu. A menu you need in your life. Not too sweet, not too bland, a perfect balance of chocolate joy for your senses. I cannot wait to return to this place to eat the rest of the food.
SCORE BREAKDOWN: 3/3 food, 2/2 service, 1/1 drinks, 1/1 venue & ambience, 1/1 cost, 1/1 toilets and 1/1 bonus
Glass Brasserie Deets:
PH: (02) 9265-6068
Hilton Sydney, 2/488 George St, Sydney NSW 2000
Mon – Fri: 6am – 10am
Sat – Sun: 7am – 11am
Lunch by Luke Mangan
Mon – Fri: 12pm – 3pm
Sat – Sun: Closed
Dinner by Luke Mangan
Mon – Fri: 6pm – late
Sat – Sun: 6pm – late
Glass Wine Bar
Mon – Fri: 12pm – late
Sat: 5pm – late, Sun: 6pm – late
LOCAL DELIVERY: No
VEGETARIAN OPTIONS: Yes
GLUTEN FREE OPTIONS: Yes
KID FRIENDLY: No, but they do have a Kid’s Menu
*** JK (and any guests of Spooning Australia) were invited guests of the establishment. However, as always, if it was shite I would happily tell you as such.