Escape the hustle and bustle of the city with Swissôtel Sydney’s urban oasis. The little patch of paradise has everything a five-star hotel could need, including a luxury eatery – JPB Restaurant.
The restaurant is known for its modern Australian fare which showcases the country’s best produce to Swissôtel Sydney’s international visitors, while simultaneously creating intriguing and inviting dishes to impress locals.
Executive Chef, Joshua Askew, mirrors the hotel’s five-star reputation with his creations at JPB Restaurant. The self-proclaimed new-generation chef brings creativity to the menu while still allowing the integrity and natural flavours of each ingredient to shine.
Joshua also has a strong dedication to seasonal and local produce. Through his paddock-to-plate philosophy, he has developed strong relationships with many of his suppliers, all of which are as passionate about quality produce as he is. JPB Restaurant also produces its own honey from over 300,000 honey bees that call Swissôtel Sydney’s rooftop home.
The commitment to sustainable, seasonal produce ensures that there’s always something new to try – Joshua changes the menu twice a year so that he can incorporate the best available produce. Despite this, you’ll always find a number of tempting options, many of which feature native Australian ingredients.
For entree, top quality local produce is paired with native Australian spices. Think Hiramasa kingfish sashimi with pickled beetroot, horseradish, native sea succulents and finger lime, or delicate beef tataki with Australian spices, bush tomato jam, warrigal green puree and macadamia nuts, topped with gently fried saltbush.
When it comes to more substantial items, there are comforting bowls of pappardelle with a hearty and rich beef-cheek ragu, or risotto with confit duck, asparagus, broad beans and porcini mushrooms.
The ‘from the grill’ section of the menu allows you to order your meal exactly as you like. If you’re after a great steak, there are three different cuts to choose from and six different sauces. With twists to some old favourites, you’ll find pepperberry beef jus, bush tomato chutney or lemon myrtle sauce. Take your steak to the next level with a selection of sides, including anything from traditional roasted vegetables or truffle fries, to lentil and kale salad or grilled asparagus with pecorino cheese.
Save room for dessert because the offerings are hard to resist. Swissôtel Sydney’s rooftop honey provides a natural sweetness to the passionfruit tart while the lychee panna cotta with spiced mango and green tea jelly brings tropical flavours to the heart of Sydney.
Quench your thirst with one of the many local drops on offer. Joshua and the rest of the JPB team make a conscious effort to support New South Wales’ wineries, often introducing international guests to some of Australia’s top wines.
While hotel guests love JPB, you don’t have to stay at Swissôtel Sydney to take advantage of its genuine hospitality and friendly ambience. A dining experience at JPB Restaurant is the cherry on top of a night in the city.