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Swissôtel Sydney Unveils New Autumn Menu

May 5, 2015 Food & Beverage No Comments Print Print Email Email

unnamed (5)Swissôtel Sydney’s Executive Chef Thomas Heinrich introduces a selection of locally inspired, seasonal dishes for the cooler months, that as always, make the most of flavourful seasonal produce.

The delicious new menu highlights an array of choices to cater to individual palettes. A selection of fresh oysters ranging from Sydney Rock, to Pacific and Kilpatrick are offered as a raw treat, whilst an assortment of seafood bites including Harvey Bay Scallops, Mission Beach tiger prawns, Moreton Bay Bug and Cleanseas hirmasa yellowtail kingfish are also offered as tempting starters.

Chef Heinrich has created warming soups such as a cream of roasted mushroom soup, pumpkin and nutmeg bisque, and a seafood bisque. There is a signature vegan dish consisting of toasted black organic quinoa, beetroot and parsnip.

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Delicious entrées include fried whitebait, butternut squash and Bilpin apple salad, roasted baby beetroot; a la minute smoked salmon, scotch egg with pickled onion and truffle aioli; and Mission Bay tiger prawns. A signature dish has once more been created – a velvety combination of Coorong Pipis with Braised Melanda park free range pork belly, enoki mushrooms, kale and master stock.

The menu highlights two pasta dishes – a fresh pappardelle pasta with garlic, chilli, mushroom, and a carnaroli risotto with confit chicken, roasted cauliflower, spinach and roasted pine nuts.

For main course, diners may enjoy a range of different Cape Byron Angus beef dishes, as well as delectable seafood dishes such as Cone Bay Ocean Barramundi, Tasmanian Atlantic Salmon, Mission Bay Tiger Prawns and grilled Hervey Bay scallops. A variety of sauces are offered as accompaniments, including pepper berry bordelaise sauce and lemon myrtle butter. Side dishes offered include truffle risotto with crispy onions, kale gratin with sausage and nutmeg, and delete words here rocket with pickled onion and pistachio.

Highlights Chef Heinrich, “the autumn menu at Jpb takes diners on a journey of flavour, colour and texture, with meals cooked from the heart, and with the integrity of each ingredient in mind.” He stands firmly by his philosophy when creating each dish “to allow Mother Nature to speak for herself, by using local ingredients and letting traditional flavours shine.”

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Executive Chef Thomas Heinrich has previously worked at some of America and Canada’s top restaurants and gained recognition within their national culinary scenes. In every destination, he has embraced the region’s local ingredients. The talented chef has developed a passion and aptitude for mixing and matching Australia’s native produce with more traditional flavours, and this can be seen throughout his new Autumn menu at Jpb.

Sydney-born Thomas began his career locally at Basil’s Seafood Restaurant, developing his experience working at several local eateries before taking his passion for natural local ingredients to New York. There, he landed the prestigious role of Sous Chef at the highly acclaimed Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel. Heinrich then returned to Australia where he held the role of Executive Chef at Sydney’s fine dining restaurant Deep Blue Bistro, before being drawn back to the US where he undertook the role of Chef de Cuisine at Michelin star-awarded Seasons Restaurant at Four Seasons Chicago. He then took over the culinary operations as Executive Sous Chef at Hyatt Regency Chicago, Hyatt’s flagship property, before quickly being promoted to Executive Chef at Hyatt Regency Vancouver.

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