The
Sydney Hilton is the apex of luxury in Sydney's hotel chains. Located in the centre of the CBD, the Hilton not only provides
accommodation and spaces for
conferences, but also an exceptional bar and restaurant.
The
Glass Brasserie is the home of chef Luke Mangan and
boasts not only the Gourmet Traveller's Award for the best international wine list, as well as one hat from the Sydney Morning Herald Good Food Guide. It is unsurprising, then, that the food is expensive, with entrees ranging from $27 to $30.
There are also two main bars in the Hilton: Zeta Bar and Marble Bar.
Zeta was designed by Toni Chi, and boasts a relaxed atmosphere for cocktails. With a variety of lounge chairs, Zeta is a place to unwind. In contrast,
Marble Bar is the place to be seen. At basement level, Marble Bar is a strikingly gothic drinking venue, with a steady stream of local and international musical talent.
