David Rayner has teamed up with Luke Mangan for the next instalment of Luke & Friends at Hilton Sydney’s glass Brasserie. The culinary dream team has worked together on a new autumn menu which will be available until 31 July of this year, featuring three seasonal seafood dishes that highlight produce sourced fresh from across NSW.
First up is an entrée of king salmon ceviche, followed by two main dishes of BBQ baby octopus and local cuttlefish linguette served with chilli, tomato, shallots, garlic and crème fraiche. Both mains will be available on glass brasserie’s $29 Wine Bar Lunch Menu, served weekdays with a complimentary glass of wine. The king salmon will be available for lunch and dinner via the a la carte menu all week long.
Notable as one of Sydney’s only hatted restaurants to offer a lunch prix fixie of this calibre, for a price this low, glass remains one of the CBD’s smartest choices for hurried city workers, and with Rayner’s added flair that reputation is easily justified.
“Mine and Luke’s paths have crossed many times in both of our careers, and it has been a real pleasure to work alongside him and his fantastic team to create these dishes,” David said. “Fresh, local produce is so important to both of us and it is a joy to bring some of our Noosa flavours down to Sydney with this collaboration for guests of glass brasserie to enjoy.”
Address: Level 2, 488 George Street, Sydney, Australia 2000
Hours: Monday to Friday: 12pm to 3pm 6pm – 9:30pm; Saturday and Sunday: 6pm to 9:30pm
Website: https://www.glassbrasserie.com.au/
