Glass Brasserie at Hilton Sydney has announced a collaborative autumn menu between Luke Mangan and Noosa’s much-loved celebrity chef David Rayner in the next chapter of the Luke & Friends series.
The culinary duo’s collaborative autumn menu features a series of three seasonal seafood dishes packed full of fresh, quality produce from around New South Wales. Available for a limited time only, the dishes offer Sydney-siders the opportunity to dine on the flavours from Noosa’s famous waters.
David’s affinity for local seafood shines through each of the signature dishes. His first dish is an enticing entrée of King Salmon Ceviche, which appears on the a la carte menu as a special available all week.
The BBQ Baby Octopus, made with octopus from the East Coast is a delight with bright flavours of caponanta and black garlic.
The Local Cuttlefish Linguette with chilli, tomato, shallots, garlic and crème fraiche is another main course which sits on glass brasserie’s $29 Wine Bar Lunch Menu, served weekdays with a complimentary glass of wine.
Glass Brasserie Luke Mangan X David Rayner Collaborative Autumn Menu is a celebration of seasonal, quality local and regional produce, a shared goal for both chefs who champion the natural flavours of ingredients and allowing the produce to shine.
The $29 Wine Bar Lunch Menu offers good value for city workers or friends looking to experience the special dishes Monday to Friday.
Collaboration dishes are available at glass brasserie until 31st July 2019. Bookings can be made here.
Glass Brasserie
Hilton Hotel Sydney
Level 2/488 George St, Sydney NSW 2000
