The word ‘glass’ printed on the side of the wine glasses at this sleek and shiny hotel restaurant might be handy for the Hilton’s non-English speaking guests. Other pointers might include ‘incredibly high ceiling’, ‘softly-spoken waiters’, ‘epic wine list’, ‘frenetic open kitchen’. But the crowd of jetsetters, networking businessmen, fans of glass’ celeb-chef Luke Mangan, and couples fulfilling long-held wishes (after too much time gazing up from the Queen Victoria Building bus stop across the road) will probably figure it all out by themselves. They’ll also learn that dishes from the grill reign supreme, including sticky-sweet, juicy Rangers Valley beef short rib served with baby beets and black garlic puree. Tapas dishes, entrees and desserts aren’t so inner-caveman-invoking but, from venison tataki with smoked enoki to a teetering toffee souffle with pecan butter ice-cream, label it ‘delicious’.

And ... Check the glass website for Luke Mangan recipes.

THE LOW-DOWN
Vibe International guests and suits cutting loose.
Best bit Meats from the grill.
Worst bit The restaurant doesn’t share the wine bar’s QVB views.