Mietta's Review
The Hiltons 'other' restaurant mighn't have the glamour of The Grange but it is a very comfortable situation and less exposed than its illustrious neighbour. Good quality modern food served in the hotel manner and open when many others are closed.

Other published opinions

The Advertiser Dianne Mattsson, 3 August 2011 Score: Food: 13/20, Staff: 8/10, Drink: 3/5, X-factor: 3/5, Value: 7/10, Total /50 "Comfortable and stylish celebration of South Australian producers in the absolute heart of the city.
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The Adelaide Food Guide 2010 "Under the banner of 'Seriously South Australian', chef Simon Bryant has designed a menu which passionately and exclusively showcases the best of the state's produce"

Adelaide Advertiser Deborah Bogle, 23-7-2008 Score: 14.5/20 "A carefully conceived menu designed to allow excellent local produce to shine. Some missteps in the execution, but generally, a fine ambassador for SA."

Adelaide Advertiser 2006 "Executive chef Simon Bryant and his team have sourced the best produce from around SA for The Brasserie's proudly parochial menu. Local ingredients play a starring role with details about food producers alongside each dish."

The Adelaide Advertiser 7/4/04, mentioned as open throughout Easter.

The Advertiser3/4/02 Dining, tony Baker, Lunch buffet-Something for all tastes.

The Advertiser 11.7.01 Small review of restaurant, very favourable. "So famous is the Adelaide's Hilton's Grange restaurant that The Brasserie is wrongly almost forgotten. Chef Simon Bryant was for a long time Cheong Liew's righ hand. Eager to prove himself, Simon chose to take on The Brasserie, bringing to it a new life a sound cooking skills..."

The Advertiser 12/7/2000 David Sly - Chef Simon Bryant presents innovative flair and fulsome flavor in his buffet of curries available on Fridays through winter. Also barramundi coated with a mild yet tangy paste of coriander, ginger, coconut, onion and cumin surrounded by a trace of yogurt sprinkled with crushed pistachios and almonds. T-bone steak. Rich flavours of dessert, sticky date pudding, chocolate souffle cake. Efficient style.

The Advertiser, 2/7/03, Food & Wine,'a casual and stylish venue with a quality buffet featuring smart and fresh food.'