A Sydney dining institution, Glass Brasserie has entered a new era following the departure of celebrity chef Luke Mangan in late 2024.
Taking control of the kitchen she first joined as an apprentice at age 19, Murphy (pictured, above) heads up the culinary team and has reinvented the menu’s modern, produce-driven approach to dining.
Spice was in attendance at the restaurant’s relaunch on Wednesday, 26 March, to experience the menu’s amazing showcase of fine seasonal, fresh produce.
Murphy visits markets and suppliers each week to hand-select the highest quality ingredients for her dishes that feature on a menu that takes a contemporary approach to dining through share plates and simplicity that allow the produce to shine.
Menu highlights include Yamba king prawns, Gundagai Lamb backstrap, slow roasted scotch fillet, Southern Tasmanian squid and sticky pork belly.
“Glass Brasserie has been my home since I was 19, and stepping into the head chef role is truly a full-circle moment,” says Murphy.
“It has always been an icon in Sydney’s dining scene, and I’m so excited to bring it into a fresh new era.
“My menu is all about refined simplicity – elevating the best seasonal produce while honouring the restaurant’s legacy of exceptional dining.
“Expect bold, seasonal flavours, refined techniques and a menu that celebrates the incredible produce we have access to here in Australia.
“We’re respecting the legacy of Glass, but giving it a refresh.
“You’ll still find the finesse and attention to detail we’re known for, but with a modern, playful edge.”
Glass Brasserie is home to one of Sydney’s most distinguished wine collections, featuring more than 1000 different labels from around the world.
“After 20 years at Glass, this place is part of me,” says Glass Brasserie’s head sommelier, Mauro Bortolato.
“I’ve seen it change and grow, and now with Natalie leading the kitchen, it’s an exciting new chapter.
“While there are changes to the menu, our wine ethos remains the same – our aim is to curate a list that is balanced and well rounded, whether you want to discover something new or visit an old favourite.”
Photo at top: Tom Wholohan
