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Swissôtel Sydney Unveils A Wealth Of Culinary Delights

December 3, 2015 Dining No Comments Print Print Email Email

unnamedSwissôtel Sydney’s newly appointed Executive Chef Joshua Askew has introduced a vibrant selection of locally sourced, seasonally inspired, fresh dishes in a new Summer Menu for Jpb restaurant.  As a self-proclaimed “new generation” chef, he has a deep passion for sustainable and seasonal cuisine. Sydney-born Josh has enjoyed a long history with Swissôtel Sydney and, at just 30 years of age, is the youngest Executive Chef in the Swissôtel brand worldwide.

Josh brings a youth and creativity to the menu that highlights his natural talent and his philosophy for maintaining the integrity of ingredients.

His commitment is evident through his dedication to sourcing local produce and the network of relationships he has developed with leading suppliers.

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“Jan Cummings Seafood is a fantastic small seafood supplier. Jan herself sources all our products for us and is just as passionate as we are, it’s like having our own staff member at the markets who is focused on finding the best. Having suppliers like this is invaluable for maintaining our standards.”

At the hotel’s signature restaurant, Jpb, chef Josh’s natural aptitude for mixing Australian native produce with modern flavours offers exceptional culinary delights to excite diners.  Delicious entrees include beetroot and gin-cured salmon, served with avocado, cucumber, puffed wild rice and horseradish; or the simplicity of crispy school prawns delicately seasoned with lime and herbs and served with a house Prego sauce.

For mains, diners may select from a variety of locally-sourced seafood and red meats prepared from the grill, including Tasmanian salmon, Cone Bay ocean barramundi, 12-hour slow braised short rib, Junee lamb chops, as well as sirloin and scotch fillets, all served with a selection of pepper berry, bush tomato chutney, riberry jus, lemon myrtle and chimmi-churri sauces.

Spectacular desserts are also a highlight of the menu.

A keen surfer and freediver, Josh showcases his passion for sustainable cuisine with his latest suite of dishes.

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“It really comes down to us telling guests what we’re about,” highlights Josh. “Yes, we’re a luxury hotel, but just like one of Swissotel’s main global messages, we’re telling people that we’re trying to be responsible.”

As a part of the hotel’s recent refurbishment, Crossroads is a reimagining of the traditional hotel bar, where modern design meets classic style in an open-plan dining area, complemented by intimate dining pods.  A glamorous afternoon tea awaits, showcasing fragrant T2 Teas or, if preferred, a glass of Laurent Perrier Champagne. On weekends the afternoon tea is buffet-style, complete with an unlimited chocolate fountain. Later in the day, Crossroads is as an ideal setting for light snacks and cocktails as the city skyline begins to sparkle and the evening unfolds.

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