The Hilton Hotel has a new executive chef, Carl Middleton. He’s brought with him a wealth of foodie experience and a new ‘signature’ breakfast dish to Glass Brasserie. The tasty combination includes Beach wood house smoked salmon with English potato scones, pan roasted asparagus, free range scrambled eggs and baby watercress. The introduction of his own house smoked salmon recipe was a hit with a group of foodies I recently dined with.

Hotel breakfast buffets never spring to mind when choosing my breakfast destination but with beautiful long windows overlooking the QVB and a delicious buffet of fresh fruit, juice, bircher and hot food on offer I may be a convert. According to Middleton the restaurant will turn over 2000 covers during a busy week with a lot of locals dining for midweek breakfast meetings and weekend treats.

I personally loved Carl’s house smoked salmon in the signature dish, available. Carl explains the process is al about bringing food back to basics. Packet salmon is banned from his kitchen. Instead, they use Tasmanian farm salmon and cures it in salt and sugar for 24 hours. It is then rinsed and marinated in vegetable oil before going through a cold smoking process in the Hilton’s newly installed in-house smoking oven. The smoking process uses beach wood to achieve a unique, delicious flavour.

Breakfast is arguably my favourite meal of the day and I’ll be going back to Hilton in a few months when my parents visit me from interstate. It’s a great experience for locals and visitors.