Glass Brasserie exudes elegance you could only expect from Sydney’s IT restaurateur & chef Luke Mangan.  White clothed table settings, atmospheric candles, soaring wooden wine towers – and a 13 metre floor to ceiling glass wall that gives guests a front row view of the historic QVB building set the scene for some serious fine dining.  Last night this Betty was treated to an exquisite meal for two at the dazzling restaurant, and can confidently recommend the woo-ing powers of Glass.  Romantic woo, client woo, mother in law woo – Glass has your back for an evening that is set to impress.

The elegance of the interior is matched by the simplicity and sheer delicious-ness of the menu. Glass offers several course options on the a la carte menu; moving from tapas & oysters, through to entrees, mains, cheeses and desserts.  We opted for an opening dish of ‘Oysters 6 ways’, and were not disappointed in all six ways of oysters.  For entrées we decided on the braised pork belly; always a favourite of my dining companion who was particularly impressed by the Glass take on his go-to dish. We also couldn’t say no to Luke’s signature organic egg omelette of blue swimmer crab which came highly recommended from our lovely waitress, and did not disappoint.

Onto the mains, as an avid seafood eater I opted for the roasted jewfish with eggplant tortellini. The fish was cooked impeccably, with goats curd and a splash of citrus sending my taste buds into overdrive. Josh headed straight to the Off the Grill section of the menu where it was love at first sight for a MBS 7 + wagyu tenderloin which left him exclaiming at the tenderness after every bite. (Woo-ers be warned, there is the definite peril you could lose your woe-ee to the tastiness of their meal.)

Whilst we came close to food coma sate at the back of our minds was leaving room for the most important part, dessert. Glass’ mouth-watering desert menu had been saved to our phones the week prior to ensure we were making an informed decision.  I’m going to let the name of this particular dish do the talking then I will leave you to drool over my food porn below; Read: chocolate, ruby grapefruit & blood orange, candied ginger, salted chocolate sorbet. Yes. It was every bit as good as it sounds.

Alena xx

Glass Brasserie: http://www.glassbrasserie.com.au/home.html

Level 2, 488 George St

Sydney, 2000

Oysters 6 ways

Organic egg omelette of blue swimmer crab meat, encki mushroom & herb salad, miso mustard broth

Braised pork belly in orange & kombu, tiger prawn, green mango & shitake

Roasted jewfish with eggplant tortellini, goat’s curd, king mushroom, charred onions, citrus

Chocolate, ruby grapefruit & blood orange, candied ginger, salted chocolate sorbet