Glass Brasserie

Glass Brasserie A sensorial journey of exceptional wine and culinary expression by Natalie Murphy. Monday-Sunday, Lunch & Dinner
(1980)

This October, we’re partnering with Yangarra Estate.Established in McLaren Vale in 2001, Yangarra’s story is rooted in t...
28/09/2026

This October, we’re partnering with Yangarra Estate.

Established in McLaren Vale in 2001, Yangarra’s story is rooted in the site itself, including old-vine Grenache planted in 1946. Today, the estate is known for its distinctive w**es and a commitment to organic and biodynamic farming, allowing the character of its land to shine through every bottle.

On Wednesday 21 October, join us for five courses paired with Yangarra Estate w**es, bringing together exceptional produce, considered w**emaking and good reason to linger around the table.

Book now via the link in bio.

Need a quick bite this weekend? Make it Glass.Introducing Express Lunch, now available Saturdays and Sundays from Octobe...
24/09/2026

Need a quick bite this weekend? Make it Glass.

Introducing Express Lunch, now available Saturdays and Sundays from October. Three courses, served in the heart of Sydney — perfect for when you’re looking for something good, without the fuss.

Launching this October.

Find your way to the W**e Bar - a place to discover something new, revisit an old favourite or just let Mauro pick somet...
20/09/2026

Find your way to the W**e Bar - a place to discover something new, revisit an old favourite or just let Mauro pick something for you.

With w**es chosen to complement the season and plenty to explore, there’s always something worth pouring at Glass.

At Glass, the table is made for sharing.Bring people together, order for the table and make a meal of it.
16/09/2026

At Glass, the table is made for sharing.

Bring people together, order for the table and make a meal of it.

After an extensive search of the world's leading w**e regions, Terry and Mary Peabody chose New Zealand for its pioneeri...
15/09/2026

After an extensive search of the world's leading w**e regions, Terry and Mary Peabody chose New Zealand for its pioneering spirit, cool maritime climate and exceptional vineyard potential.

Today, Craggy Range is internationally recognised for w**es that express the character of some of the country's most distinguished sites, from the ancient river stones of Hawke's Bay's Gimblett Gravels to the elevated terraces of Martinborough's Te Muna Road.

Join us on 23 September for an evening showcasing Craggy Range's acclaimed portfolio, paired with five courses inspired by New Zealand's exceptional produce.

Book via the link in bio.

Dinner plans? Why not make it our txuleta with roasted pimentos and a glass of Bodegas VALENCISO tempranillo. It’s a tas...
15/09/2026

Dinner plans? Why not make it our txuleta with roasted pimentos and a glass of Bodegas VALENCISO tempranillo. It’s a taste of Spain, on a plate.

This November, we're teaming up with to bring the best Cup Day lunch back to George Street. Think wh**ky topped oysters...
14/09/2026

This November, we're teaming up with to bring the best Cup Day lunch back to George Street. Think wh**ky topped oysters, bubbles on arrival, Glass' signature share-style menu, big screens and awards best-dressed.

Bookings are now open for Melbourne Cup lunch at Glass Brasserie. Visit the link in our bio for more information

A squeeze of spring.Fresh ingredients, bright citrus and a lighter touch as the season changes.Our Gambas Prawns bring t...
07/09/2026

A squeeze of spring.

Fresh ingredients, bright citrus and a lighter touch as the season changes.

Our Gambas Prawns bring those flavours together in a Spanish favourite made for sharing.

Eat Spain Drink Spain at Glass, until 4 October

A new season calls for a new w**e selection.As the weather warms, Mauro’s latest picks capture the freshness and brightn...
05/09/2026

A new season calls for a new w**e selection.

As the weather warms, Mauro’s latest picks capture the freshness and brightness of spring, from crisp citrus and vibrant fruit to a richer, more expressive red.

Discover his latest selection in the w**e bar, now pouring for spring

Meet you in the w**e bar for lunch? Swipe for lunch inspiration. Express W**e Bar Lunch, weekdays from 12 until 3pm.
02/09/2026

Meet you in the w**e bar for lunch? Swipe for lunch inspiration.

Express W**e Bar Lunch, weekdays from 12 until 3pm.

Our temperature controlled w**e wall isn’t just a striking design feature, it ensures your favourite w**e is at the opti...
01/09/2026

Our temperature controlled w**e wall isn’t just a striking design feature, it ensures your favourite w**e is at the optimal temperature when it’s poured into your glass.

Join us on a w**e journey in the w**e bar and brasserie, seven days per week.

We're kicking off the spring season with an exciting announcement for all the NZ w**e lovers.On Wednesday 23 September, ...
26/08/2026

We're kicking off the spring season with an exciting announcement for all the NZ w**e lovers.

On Wednesday 23 September, we're welcoming Craggy Range to Glass Brasserie for a one-night-only dining experience celebrating one of New Zealand's most acclaimed w**e estates.

From Hawke's Bay to Martinborough, discover a curated selection of w**es paired with five courses that capture the essence of New Zealand's celebrated produce.

Reserve your seat via the link in bio.

She’s back! Natalie Murphy returns to The Cook Up with Adam Liaw tonight at 7pm on SBS Food, for an episode all about ch...
25/08/2026

She’s back! Natalie Murphy returns to The Cook Up with Adam Liaw tonight at 7pm on SBS Food, for an episode all about chicken: “The Chook Up.”

Nat’s cooking up her Wok Fried Sichuan Chicken Wings with chilli, coriander and lime — a recipe born from a staff meal (thanks to a colleague who lived in Beijing) that’s become a legend among the Glass Brasserie team for after hours catch ups and celebrations.

Tune in live tonight, 7pm on SBS Food.

11/07/2026

Weekends spent eating here, enjoying tableside crepe flambe, live jazz music and Pommery Ch*****ne. Oh, and these views of the QVB are pretty special too.

The perfect way to end a day of shopping in the city.

12 hour slow-roasted lamb shank, served with yellow pecorino polenta and chimichurri sauce. This is winter in a dish.
07/07/2026

12 hour slow-roasted lamb shank, served with yellow pecorino polenta and chimichurri sauce. This is winter in a dish.

05/07/2026

Before they hit your table, they're finished with care at the pass by our team.

Taste the flavours of winter at Glass Brasserie, Monday to Friday for lunch and seven nights per week for dinner.

Kurobuta pork cutlet with apple chutney - clean, produce-driven and delicious. Join us in the brasserie weekdays for lun...
03/07/2026

Kurobuta pork cutlet with apple chutney - clean, produce-driven and delicious.

Join us in the brasserie weekdays for lunch or seven nights per week for dinner.

The table's already set for this one.On the menu: Freshly shucked oyster and Oscietra Caviar, Black Onyx Sirloin with M...
30/06/2026

The table's already set for this one.

On the menu: Freshly shucked oyster and Oscietra Caviar, Black Onyx Sirloin with Madeira jus, Blue-Eyed Cod, Line Caught Bluefin Tuna Crudo to name a few — five courses from the Glass kitchen, paired course by course with w**es from Scarborough W**e Co: The Obsessive Chardonnay, their Shiraz, and a few other iconic drops poured throughout the night.

Wednesday 8 July | $180 per person
One week to go — book via the link in bio.

28/06/2026

The holy grail of Brasseries everywhere - Crème brûlée.

Because all good meals should end with something sweet and comforting.

Moments from the Brasserie over the weekend.This winter, Afternoon Tea comes with Pommery Ch*****ne, live music from .mu...
27/06/2026

Moments from the Brasserie over the weekend.

This winter, Afternoon Tea comes with Pommery Ch*****ne, live music from .music, and a tableside flambé crêpe — soft, caramelised and topped with fresh berries.

Saturdays and Sundays, from 2pm.

Address

HILTON SYDNEY 488 George Street
Sydney, NSW
2000

Opening Hours

Monday 7:30am - 10am
Tuesday 6:30am - 10am
6pm - 9:30pm
Wednesday 6:30am - 10am
12pm - 9:30pm
Thursday 7:30am - 10am
Friday 7:30am - 10am
Saturday 7am - 11am
5:30pm - 9:30pm
Sunday 8am - 11am

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