My sister @straycat gave us a $200 voucher at Glass Brasserie in the Sydney CBD as a Christmas present. We decided to use it as a celebration dinner for J’s mum’s Birthday.

我姐@straycat 在圣诞节时给了我们一张在悉尼餐厅Glass Brasserie 两百块钱的礼券作为圣诞礼物。于是我们决定在J的妈妈生日那天去把礼券用了，好好吃一顿庆祝。

Glass Brasserie was located inside Sydney’s Hilton Hotel on George Street, opposite the QVB building. Opened by celebrity chef Luke Mangan, it was one of the most extravagant restaurant in Sydney that I have been to. A glass elevator took us from the street level to the restaurant located on level 2. We were seated to a table close to the window. The whole interior is modern and very roomy and bright as aided by the tall ceiling and the use of a lot of glass windows. Everything felt very extravagant, from the decorations to the table setting. The price was pretty “extravagant” too, but with our gift voucher we were set for a scrumptious, fulfilling dinner.

Glass Brasserie 位于悉尼市中心的希尔顿酒店，维多利亚女王大厦对面，是知名厨师Luke Mangan 开的餐厅，也是我在悉尼去过最高级的餐厅之一。从George Street我们登上了希尔顿的玻璃升降机到达了在二楼的餐厅，然后服务员给了我们一张窗户边的桌子。餐厅的装潢十分亮丽时髦，高楼顶和众多的玻璃窗让餐厅感觉上非常明亮宽敞。所有东西，从小装饰到餐桌都让人感觉十分高贵。当然，餐牌上价钱也十分的高贵，不过既然来了，就尽情的享受美食吧，反正有礼券

First, we ordered three entrées: Half a dozen of fresh oysters, Quail, and Moreton Bay bugs. Like all proper restaurants, we were served freshly baked bread with virgin olive oil dipping before our entrées arrived. But we didn’t have to wait for long before our mouth-watering entrées landed on our table.

我们点了三份前菜:半打生蚝，一份鹌鹑，还有莫顿湾扁虾。通常高级西餐厅在前菜上桌之前都会上一些面包，Glass Brasserie 也不例外，新鲜面包配上香郁的初榨橄榄油来平伏了一下早已饥饿的胃。幸好没有等太久，三份美味的前菜就送到我们桌上了。

The oysters are especially fresh. Served on a bed of ice with two types of sauces, the oysters were freshly shucked, and was full of flavour. While the size of the oysters was not big, it was intentional, as we have chosen the smaller Sydney rock oysters over the Pacific oyster for the more crisp and fresh taste. It was the perfect entrée for whetting our appetite.

六只生蚝都十分新鲜。肥美的生蚝刚打开就放在一大盘冰上，佐以两种酱汁，十分可口。我们选择了体积比较少但比较清甜不腻的悉尼石蚝，新鲜甜美，的确是个让人胃口大增的前菜。

The Quail was also pretty fantastic. It was fried to perfection with lightly crispy skin and juicily tender meat. The roasted nuts on the top adds interesting texture and extra crunch to each bite, and the celeriac remoulade soaked up all the flavour, with a bit of a nutty flavour with a dash of truffle aroma flowing through. An absolutely elegant dish.

鹌鹑也做得十分不错。油炸鹌鹑火候刚好，皮脆肉嫩，烤果仁碎让每一口吃上去都口感香脆，而底下的西芹头沙拉吸收了鹌鹑和果仁的精华，加上淡淡的松露芬芳入味。整体来说是一道非常优雅的前菜。

The Moreton Bay Bug though, was the best of the three. Deliciously chargrilled, the Moreton Bay Bug was fresh, meaty and flavoursome, especially with the black garlic and chilli dressing as well as the fresh citrus taste of lemon infused into dish. It was definitely the best dish of the evening.

扁虾是整个晩上的焦点。新鲜的莫顿湾扁虾以炭火烧制，配上黑蒜，辣椒和烤过的柠檬，香味浓郁，肉质甜美，让人欲罢不能，是整晩最出彩的一道菜。

After the entrée comes the mains. Just like all proper restaurants, there is quite a bit of wait for the main as they only make it fresh after knowing you have finished the entrée. Eventually, it arrived on a table at the same time as it was designed to. We ordered three mains: a 300g Scotch steak, a steamed blue-eye trevalla, and a roasted lamb loin. The steak was ok, but it wasn’t spectacular. It was rightly flavoured, and the béarnaise sauce went well with the steak, but it just doesn’t really pack a punch that make it stand out. Interestingly, we asked for medium for our steak, but it came out quite rare. I didn’t mind that too much though.

前菜后当然是主菜。像很多高级餐厅一样，这里主菜是在肯定客人以经吃完前菜才开始做以确保新鲜，所以等主菜还是等了好一会。我们点了三个主菜:一份300克的肋眼牛排，一份蒸蓝眼鳕鱼，还有一份烤小羔羊肉排。牛排还成，可是不是说很出彩。虽然肉的味道不错，蛋黄酱也不赖，但是还是缺少了点火花，感觉太平淡。而且，我们点了五分熟，出来的感觉像三分熟，不过我也不太介意就是了。

The steamed blue-eye trevalla was good. The fish was really tender and cooked just right. It was covered with fresh crab meat which goes very well with both the fish and the creamy sweet corn underneath. The salad on top was quite refreshing as well. All-in-all a very well-presented and tasty dish.

蒸鳕鱼还真的不错。和中式蒸鱼不一样，这里用了鲜甜玉米作为酱汁。可是鱼肉还是同样的鲜嫩美味。鱼肉上还放了甜鲜的新鲜蟹肉，瞬间把整道菜的鲜味提升的起来，连沙拉也十分可口。

The roast lamb was ok. While the grilled eggplant and zucchini shreds was delicious and the macadamia added some crunch to the dish, it wasn’t enough to lift the dish up, and it was a bit too rare for our liking. Unfortunately it was the dish that we enjoyed the least.

烤羊肉只是一般。上面的配菜烤茄子和西葫芦丝做得不错，香脆的夏威夷坚果也增加了口感，可是仍然没办法挽救过生和香料味过浓的羊排。这是整晩让我们最失望的一道菜。

Overall, it seems that Glass Brasserie seem to excel at their seafood dishes, with every seafood dish that we ordered very well-presented and super delicious. The red meat side of things however was slightly disappointing, but it could have been we haven’t ordered the right dish. So if you are in the mood for some high class dinner, especially seafood, Glass Brasserie would be a reasonable choice.

总括而然，Glass Brasserie 还是一家不错的餐厅。他们的海鲜特别棒，可是红肉类的水准有待提高，也有可能是我们没有点对。如果你想找一家高级餐厅吃海鲜享受一下，Glass Brasserie 是个不错的选择。

Glass Brasserie
Level 2/488 George St
Sydney NSW 2000
Australia

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