Looking for somewhere classy for a drink and a snack after work? Or maybe it's a big night out, or a first date, or a business gettogether? Luke Mangan's classy, glassy hotel diner happily manages to be all things to all people. Global rather than international, the grand dining room is a mix of high ceilings, gossamer curtains, circular banquette tables and a pumping open kitchen. Service is sensitive while slick, and sommeliers know their stuff. Start with crisp-battered zucchini, the flower stuffed with fetta and corn, or sesame-encrusted prawn toast smoky with chipotle, corn and coriander. Baby heirloom tomatoes and beets star with white anchovy, croutons and buffalo mozzarella, while prettily plated blue-eye is moist and flaky under a herb crust served with Moreton Bay bug, a nest of pasta and confit tomato. Partridge is a standout, its breast juicy and golden, with a chestnut farce and confit leg. Toffee souffle is perfectly executed, and there's always an excellent cheeseboard.