Ben T. • November 7, 2018Luke Mangan's contemporary Australian restaurant located on the second floor of the Hilton Sydney. The crab omelette and steak tartare are my go to dishes!
Fresh • January 1, 2014amazing food quality. go for snails, flounder and chocolate creme brûlée. you will not regret it
@JaumePrimero • September 29, 2011food, service, and atmosphere 5 stars all the way. Chef Peter Doyle is a maestro in the kitchen! Order the degustation.
Renatinho • December 13, 2013The rib-eye special is unbelievably awesome! 450 grams of tenderness and juicy.
Jarrod • August 30, 2014The view. The service. The magnums of champagne. You must must must come here. Yes it gets expensive quickly, but totally worth every cent with the right company.
Erin M. • October 20, 2015The vegetarian menu is amazing! And the matching wines make it even better!
Nick B. • July 4, 2018The pumpkin soup is great to get started & highly recommend the lamb as a main course.
zzap • February 14, 2012Buffet breakfast: self-serve coffee machine instead of waiters offering; causes huge coffee queues.
kate k • October 31, 2016Avo toast with salmon, braised kale, pickled ginger - flavour-packed change from the usual avo toast
Rob J. • June 17, 2018Had the fish n chips. V tasty. Comes with a schooner of Stella. Not bad for a hotel bar’s food.
Justin W. • August 31, 2013Try to get a table on the north east corner to get the best harbour views.
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