Glass Brasserie

Level 2, 488 George Street (Hilton Hotel), Sydney

Ph: (02) 9265 6068

Email: eat@glassbrasserie.com.au

My apology for the photos this time... I wasn't supposed to use the flash as it may disturb the other diners, but after nearly half way of our dinner, we've seen lots of people using flash when taking a photo. So later on, I followed too...lol

Seen from the website that they have the half-round sofa for some seatings, we thought we would get that sofa as its the 4 of us dining. However, little disappointed when the guy took us to our table and it was only the normal seating. Anyway, partly our fault too as we didn't mentioned earlier when we made the reservation...

(Sourced from: Glassbrasserie.com.au)

Bread and Olive Oil

Entree #1: Prawn, Harissa & Coriander Raviolo, Sweet Leek Puree, Brown Onion Consomme $29

Entree #2: Half Dozen of Oysters 6 ways (It wasn't my dish so can't remember all of them) Tempura Oyster, Chilli and Lime Oyster, Oyster topped with Salmon Roe. $26

Entree #3: Pan Fried Goose Foie Gras, Scallop, Quince, Hazelnuts, Spiced Bread $37

Entree #4: Classic Steak Tartare $27

I've been dying to try this dish for such a long time. I saw this dish on the menu make me feel delightful. Turned out to be my favorite dish for the night. I found that the dish was a bit too big (only for me maybe) by the time I finished my entree, felt quite full already. 

Mains to share #1: Kurobuta roast rib of pork, crisp pork belly & crumbed tail $95

Unbelievably huge pork dish served with pickled red cabbage, apple sauce and Colcannon which is Irish mashed potatoes with parsley and bacon. Two thumbs up for Colcannon, the best mashed potatoes I've ever eaten. Should try to make this at home next time instead of the normal mashed potatoes.

Mains to share #2: David Blackmore Wagyu best end of rump 9+ (medium rare), Beef cheek bourguignon, roasted bone marrow, grilled asparagus, mashed potatoes $125

The wagyu steak was succulent and just melted in the mouth. Most of all, the crispy-topped rich bone marrow was absolutely blown my mind away. But for me, the beef cheek was the let down. Another enormous platter, we couldn't finish them all, but I didn't wanna totally miss the desserts. So even liltle bit disappointed we end up had to order only 2 desserts to share, that's what we can handle.

Sides: Parmesan & Truffled French Fries $13

This french fries were simply devine and flavoursome.

Dessert #1: Coconut, Rhubarb, and Lime Bombe Alaska $18 

Great flavour combinations, but I found that the meringue was too firm and dry for my liking,  by the way the coconut shaving itself was very fresh.

Dessert #2: Valrhona Chocolate Assiette

Chocolate Fondant, Delice with caramelised hazelnuts & coffee foam, Chocolate Sorbet with Poached Quince and Tuile

I wished that my stomach could be more elastic so it'll be able to handle more food, but in reality it wouldn't. So I have to missed that appetizing Toffee Souffle with peanut butter ice cream, maybe next time..

Despite of poor quality photos, Hope you guys enjoy this blog. Octie-Appetie...

The Quay Restaurant

Purely inspiration from watching Master Chef last year episode, seeing Peter Gilmore's signature dessert (Nectarine Snow Egg) has made me vow myself to go there. Finally, last month we had a chance to dine in the restaurant where is namely one of the finest restaurant in Australia, The Quay.

Look at how many awards did they get!!!

At first we were planning to go for the tasting menu, but then we looked carefully in the menu and I couldn't find the renown Eight Texture Chocolate cake that we are dying for tasting it. Damn!!!

So we decided to go for ala carte menu which were four courses dinner for $155 (seems a bit pricey but for food lover, it's really a great experience) and we pick the food mostly the same from tasting menu (8 courses) just been divided for 2 person and we save $65 each person. Smart isn't it???

Here are the food.. So, Octie-Appetie...

 Amuse Bouche: Tuna, but can't remember what exactly.

Course 1: Sashimi Hiramasa Kingfish, Smoked Eel and Egg White Pearl, Pickled Kohirabi, Octopus, White Dashi Jelly

Course 1: Sea Pearls, Sashimi Tuna, Sea Scallop, Smoked Eel and Octopus

Bit dissapointed with this dish not because of the flavour but one ball is missing from what I expected. As what I saw in the other food blogger, She got 5 types. Abalone suspended in dashi consumme is the missing one.

Course 2: Slow Braised Pig Cheek, Ginger Milk Curd, Abalone, Tasmanian Wakame and Chestnut Mushroom Consome

Course 2: Butter Poached Quail Breast, Foie Gras Pudding, Walnuts, Quinoa, Truffle Custard, Milk Skin

I'm not a big fan of foie gras but this dish just blow my mind away... 

Course 3: Glenloth Squab Breast, Roasted Cherries, Almond Cream, Bitter Chocolate Black Pudding Crumbs, Beetroot Chard

Really like this serving dish and wanna have one at home...

Course 3: Slow Braised Berkshire Pig Jowl, Maltose Cracking, Prunes, Cauliflower Cream, Perfumed With Prune Kerned Oil

Course 4: Eight Texture Chocolate Cake

This chocolate cake is much nicer than the average one from any Patisserie shops but not as special as i imagined.

Course 4: White Nectarine Snow Egg

This is the 'Hero' of the day. I can say is the best dessert I ever have so far... If I could, then I would have some more of this. The soft meringue centered with nectarine anglaise and covered with crunchy golden praline maltose shell on the bed of nectarine granita. A perfect match, i'd say...

I guess, the restaurant got the best view in town as they facing two Australian iconic symbols, Opera House in one side and Harbour Bridge on the other.

Petit Fours. Why only 3???

Nice Teapot

After dinner, We took a slow stroll around Circular Quay and enjoyed the view.

Overall, for the food wise is indescribably delicious. Seeing the menu, got my head wondering of the combination of ingredients that they use whether it would be nice. Surprisingly, each of the element compliment each other very well. With a top-class ambience and outstanding service are a bonus. One of the most memorable dinning experience.
Now I do believe, They justify all the awards and media comments. They really do!!


Quay
Overseas Passenger Terminal
The Rocks, Sydney 2000
Ph: (02) 9251 5600