Go back to the enewsletter Swissôtel Sydneys

first_imgGo back to the e-newsletter >Swissôtel Sydney’s newly appointed Executive Chef, Joshua Askew, has introduced a new Summer Menu featuring a vibrant selection of dishes for both signature restaurant, JPB, and Crossroads. A self-proclaimed “new generation” chef, Askew has a passion for sustainable and seasonal cuisine, and has enjoyed a long history with Swissôtel Sydney. At just 30 years of age, he is the youngest Executive Chef in the Swissôtel brand worldwide, bringing a fresh creativity to the menu, as well a passion for local produce and integrity of ingredients. JPB’s entrée favourites include beetroot and gin-cured salmon, served with avocado, cucumber, puffed wild rice and horseradish and crispy prawns seasoned with lime and herbs and served with a house Prego sauce. As for mains, diners may select from a variety of locally sourced seafood and red meats prepared from the grill, including Tasmanian Atlantic salmon, Cone Bay ocean barramundi, 12-hour slow braised short rib, Junee lamb chops, and sirloin and scotch fillets. All are served with a selection of pepper berry, bush tomato chutney, riberry jus, lemon myrtle and chimmi-churri sauces.Crossroads is an open-plan dining area that features sleek and modern design. On offer is a glamourous afternoon tea showcasing a selection of T2 Teas and Laurent-Perrier champagne. On weekends the afternoon tea is buffet-style, complete with an unlimited chocolate fountain. In the evening, Crossroads is the ideal setting for a light snack and cocktails.Go back to the e-newsletter > Askew raves about one of his favourite suppliers: “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.”last_img

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