If you’re a little too far south to wander Hastings Street for a bite to eat, or hit up the annual Noose Food and Wine Festival, never fear. Without boarding a flight or road-tripping north, Hilton Sydney’s glass brasserie restaurant is bringing the flavours of Noosa to Sydney’s CBD.

Alongside Luke Mangan, Noosa’s lauded chef David Rayner will serve up a collaborate menu featuring seasonal seafood – but only for a limited time.

“Fresh, local produce is so important to both of us and it is a joy to bring some of our Noosa flavors down to Sydney with this collaboration for guests of glass brasserie to enjoy,” David says.

As part of the ‘Luke and Friends’ series, a delicious king salmon ceviche, barbecue baby octopus and a cuttlefish linguette will feature on the menu at glass brasserie

“David’s cooking has an exquisitely light and innovative style and his well-known drive to hero seasonal and regional produce echo’s my own here at glass. It has been a joy to work with David on these new dishes and am I thrilled to have partnered with one of Australia’s heralded chefs,” says Luke.

These dishes are available now at glass brasserie, until 31 July 2019.