The 240-seat restaurant provides 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.
As the creative force behind stylish spots around the world such as Asiate in New York, SPOON in Hong Kong, yè shanghai in Shanghai and Maduro bar in Tokyo, Tony Chi sought to create a space for glass characterised by invisible design. Of the restaurant, Chi said, “I have designed a space defined by what touches you rather than what you see. Glass is Sydney reflected from the inside.”
The restaurant features a 13 metre floor to ceiling glass wall which frames a captivating view of the Queen Victoria Building. With an emphasis on earthy colours and warm tones bathed in natural light, the restaurant reflects the vibrant, energetic nature of Sydney by day, whilst at night the warmth of the interiors and high ceilings offer a stunning cityscape location. ‘glass’ is headed by highly awarded Sydney restaurateur chef Luke Mangan who travelled and tasted through Lyon and Paris to devise the exquisite French style cuisine which he defines as “clean and light, with a contemporary twist.”
The restaurant includes an ever-changing choice of Sydney’s abundant local produce from the crustacean bar, the open-plan patisserie and the kitchen theatre, which is home to a chef’s table. “The opportunity to run a 240 seat brasserie and wine bar right in the heart of Sydney doesn’t come along very often. As soon as I saw the space I absolutely wanted glass to be my restaurant, it’s truly spectacular,” says Luke. ‘glass’ is a new chapter. It gives me the freedom to work with the food I love and really want to cook. It’s a truly inspired space. The room has so much energy and excitement, including a 13 metre floor to ceiling glass wall overlooking the Queen Victoria Building and a 10,000 bottle cellar spanning the entire length of the restaurant.
“...a sparkling crystal palace of a brasserie designed by New York’s Tony Chi, with glass walls, glass cases holding 10,000 bottles of wine, glass room dividers and mirrored, 43- foot-high ceilings.” - New York Times. Awards • Regional Wine List of the Year Restaurant and Catering Awards, 2007 • Wine Excellence Award Wine Spectator, 2007 • One Hat in Sydney Morning Herald Good Food Guide, 2007 • Best Hotel Restaurant National AHA Awards, 2006 • Restaurant of the Year Australian Hotels Association, 2006