You’d have to be very brave to open an uptown brasserie in Sydney’s competitive market. But then not too many restaurants can bring together glass brasserie’s unique roll-call of talent.

Like celebrated New York designer Tony Chi whose gift of timeless beauty and elegance is a testimony to Sydney’s sense of open space and bright, natural light.

And star chef Luke Mangan who makes the most of Sydney’s abundant local produce prepared using classical French techniques.

Together they’ve created the definitive Sydney brasserie experience.

            Best Hotel Restaurant – National AHA Awards, 2006
            Restaurant of the Year – Australian Hotels Association, 2006
            Awarded "One Hat" – Sydney Morning Herald Good Food Guide, 2007
            Regional Wine List of the Year – Restaurant & Catering Awards, 2007
            Award of Excellence – Wine Spectator, 2007