Winter Warmers at Glass

JULY 2010

A business lunch is less business and more indulgence at Glass Dining and Lounge Bar Marina Mirage.

Sure the results are the same, but the view adds a sense of escape, the St Hubert’s Yarra Valley pinot noir a splash of zest and the 350g rib eye enough flavour to tantalise even the most mundane of time honoured business luncheons.

For something a little more indulgent, request the 550g chateaubriand for two, finished with truffle scented mash, winter vegetables and a duo of béarnaise and foie gras sauce.

Glass recently rolled out its winter warmer menu using the freshest local produce to best promote the seasons.

Executive chef David Pommier made a conscious decision to replace the yearling with grain fed Black Angus.

“I felt like putting a more delicate and tender meat,” says the French-trained chef.

“What we have done is incorporated fresh seasonal produce to complement each of the dishes. Winter is perfect for root vegetables such as parsnip and swede and I have been using fresh chestnut with chicken and seasonal horseradish with the braised cheek.”

Diners can savour the freshest delights ranging from braised beef cheek hot pot finished with a beautiful array of winter vegetables and a side warm ciabatta loaf or for the seafood lovers a medley of pan seared scallops, spanner crab and king brown mushroom ravilo and roasted lobster medallion.

If you have a beef with steak, the fish and vegetarian dished are first rate. Try the grilled Moreton Bay bugs with olive oil, fresh chilli and marjoram as a starter and move on to the seared king fish, provencial vegetable roulade, potato wafer and red pepper coulis.

“What I try to do with my cuisine is something that nobody else is doing,” says Pommier.

“At the moment we have crystal clear water scallops from the Arctic Sea.

“The freshness and purity comes through on the palette. It’s a really great ingredient to work with.”

To top a lunch at Glass, the crème brulee infused wattle seed with pineapple chip and cinnamon biscotti is a hit, as is the date and walnut pudding, creamy caramel and frangelico sauce with vanilla bean ice cream.

We also hear the pistachio nut cream tart with wild berries, chocolate fondant and raspberry foam is hard to resist.

Ditto to the homemade churros dusted in cinnamon sugar with rich chocolate dipping.

But enough about dessert already, it’s creating cravings.

When restaurateurs pitch ambience as an appeal factor, there are many that fail to live up to the expectation. But Glass has settled into the winter season to provide a warm and cosy atmosphere, keeping the cooler temperatures at bay or outside on the Broadwater.

Guests are invited to enjoy the open fireplace in the lounge or dine alfresco by the water where heaters warm the occasion while allowing the ambience to be enjoyed up close.