Head Chef Peter Cassidy has spent numerous years with the Luke Mangan company, rising to his current position.
glass brasserie does a thumping lunch service, catering to the business clientele. Wait staff dart here and there, despatching orders from the kitchen, so it is a far from boring atmosphere. Dining options are plentiful – with the choice of the bar menu or the à la carte menu.
The à la carte menu is divided into caviar, oysters and starters, entrees, mains, off the grill, sides, mains to share and sauces. Additionally, there’s a tempting seven-course degustation available too. For the classic steak tartare, quail egg is by far one of the most presentable interpretations out there. glass brasserie’s version presents a collection of five small quenelles of varying ingredients, arranged attractively on the plate alongside a raw quail egg and crisp bread triangles. For main course, the steamed blue-eye trevalla, served with crab, corn, cucumber and truffled pecorino, brings together subtle flavours in a satisfying dish.
PSST! glass brasserie’s seven-course sharing feast on Sunday evenings is the perfect finish to the weekend.