I'd much rather have breakfast at Hilton Sydney's Glass Brasserie everyday but failing that, even once in a while is pretty special. Looking out onto the Queen Victoria Building facade one Saturday morning, I felt a little like a tourist in my own city, which I keep meaning to try one day.
|Fresh juice mixes at Glass Brasserie, Hilton Sydney, George Street, Sydney|
Start with a specialty 'Juice Master' cocktail - booze-free, of course, at this time of the day (although bubbles for breakfast are an option!).
|Steamers feature more hot options, including Asian breakfasts|
|Cold cut meats and cheese buffet options|
|Hot breakfast buffet options|
|Selections from the breakfast buffet|
The smoked salmon shared the massive plate with a generous helping of creamy scrambled free range eggs, crunchy potato hash browns, sauteed mushrooms with spinach leaves and a bit of cheese.
|In-house cold smoked salmon|
The smoked salmon has an actual texture and flavour beyond mush and salty smoke, which is what some of the commercial packet stuff can taste like.
This glorious smoked salmon comes from Hilton Sydney's new-ish executive chef Carl Middleton (ex Lilianfels in Katoomba) and his own killer recipe with a new smoker installed at Glass.
|Yoghurt pot with bircher museli|
|Buffet fresh fruit selection|
|Chinese style congee with toppings|
The plain congee was that variety which is made with just rice and water, so my failure to add soy sauce as a condiment - in addition to the fresh and fried shallots - was a major error. In any case, this type of congee is meant to be plain and cleansing. For the dumplings, go to Chinatown.
|Breakfast omelette from the a la carte breakfast menu|
This fluffy, folded-over and perfectly golden specimen enveloped diced ham, mushroom and cheese in a still-wet and stringy-with-cheese classic combination.
|Signature dish of beach wood house smoked salmon with English potato scones, pan roasted|
asparagus, free range scrambled eggs and baby watercress from the a la carte
This brightly coloured dish is quite a substantial breakfast of scrambled eggs, roasted asparagus and hidden beneath it all, an English potato scone that was more like a buttery, pan-fried hash brown than the afternoon tea style scones I know.
|Chocolate croissant and guava danish|
We took leave of our gorgeous QVB vantage point completely and utterly sated and ready to take on the day. Indeed, this epic breakfast at Glass saw me through the entire day with lunch admittedly skipped.
Food, booze and shoes dined at Glass Brasserie courtesy of Hilton Sydney.