An Australian first for hotel restaurants, glass brasserie combines the internationally acclaimed interior design of New York designer Tony Chi and the exceptional culinary expertise of highly regarded local restaurateur Luke Mangan. 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.

The restaurant features an infinite choice of Sydney's abundant local produce from the open-plan patisserie and the kitchen theatre, which is home to a chef's table. With an emphasis on earthy colors 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.