Glass Brasserie, a renowned dining establishment within Hilton Sydney, has embarked on a new culinary journey under the leadership of Head Chef Natalie Murphy. Following the departure of celebrity chef Luke Mangan in late 2024, Murphy, who began her career at Glass Brasserie as an apprentice at the age of 19, now leads the kitchen, bringing a fresh perspective to the restaurant’s offerings.​

Culinary Philosophy and Menu Highlights

Chef Murphy’s approach centers on refined simplicity, emphasizing the natural flavors of high-quality, seasonal Australian produce. Her reimagined menu features a variety of share plates designed to highlight the essence of each ingredient. While specific dishes are not detailed in the available information, guests can anticipate a selection that showcases Murphy’s commitment to culinary excellence.​

Wine Program

Complementing the culinary offerings, Glass Brasserie boasts an extensive wine collection, curated by Head Sommelier Mauro Bortolato. The restaurant’s wine list features over 1,000 labels from around the world, each carefully selected to enhance the dining experience. These wines are housed in climate-controlled cellars and a 3,500-bottle wine wall, reflecting the establishment’s dedication to providing a comprehensive and distinguished beverage program.

Chef Natalie Murphy’s Vision

Assuming the role of Head Chef marks a full-circle moment for Murphy, who has been part of the Glass Brasserie team since her early career. Her vision involves honoring the restaurant’s legacy while infusing a modern, playful edge into the menu. Murphy’s focus on bold, seasonal flavors and refined techniques aims to celebrate the exceptional produce available in Australia, offering guests a dining experience that is both innovative and respectful of tradition.​

Sommelier Mauro Bortolato’s Perspective

With over two decades at Glass Brasserie, Head Sommelier Mauro Bortolato has witnessed the restaurant’s evolution. He expresses enthusiasm for the new chapter under Chef Murphy’s leadership, noting that while the menu has undergone changes, the wine program’s ethos remains consistent. Bortolato strives to curate a balanced and well-rounded wine list, catering to guests seeking both new discoveries and familiar favorites.

Conclusion

The transition at Glass Brasserie signifies a harmonious blend of tradition and innovation. Under Chef Natalie Murphy’s guidance, the restaurant continues to uphold its reputation for exceptional dining, offering guests a refreshed menu that celebrates Australia’s rich culinary landscape. Coupled with an extensive, thoughtfully curated wine selection by Sommelier Mauro Bortolato, Glass Brasserie remains a distinguished destination within Sydney’s vibrant food scene.

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