JPB at Swissotel, Sydney

Located high on its eighth level, JPB at Sydney’s 5-star Swissotel has ushered in a new Executive Chef to complement newly refurbished Skyline room and suites with panoramic views of the city.

With a kind invitation from General Manager Mr Christian Hirt, I am here for lunch to check out Joshua Askew‘s new spring menu.

JPB at Swissotel, Sydney

The vibe in this dining room is smart casual in a comfortable space high above Market street.

This room certainly feels like a hotel restaurant with spacious surrounds that seats up to 108 diners.

We start with a 2014 Totara sauvignon blanc from the Marlborough region of New Zealand that is crisp with citrus and stone fruit aromas.

There is good acidic balance on the palate with a lingering finish.

Paired with Chef Askew’s citrusy oyster leaf topped with lemon myrtle caviar, this wine is a clever choice to kick off our lunch.

Beetroot and gin cured Mount Cook salmon, cucumber, avocado, puffed rice, horse radish

Slices of gin cured Mount Cook salmon and avocado paired with horse radish is a classic match. Micro herbs and smoky puffed rice add a crisp and smoky dimension.

Ceviche Hervey bay scallop, black garlic mayonnaise

Ceviche of Hervey Bay scallops is fresh, succulent and tangy in a diced tomato vinaigrette with black garlic mayonnaise adding a savoury tinge.

Chef Askew is preparing lunch for our media group and explains the restaurant emphasizes the use of fresh seasonal ingredients and all meats and seafoods are procured from sustainable sources.

Perched on high stools at the bar, we are enjoying the theatrics of the chefs in the open kitchen.

Spencer gulf prawns, green salsa, beach banana, watermelon radish

Spencer gulf prawns are lightly seared and paired with a green herb salsa, crunchy sprigs of beach bananas and thin discs of watermelon radish.

The sommelier cleverly matches our seafood dishes with a tropical, fruit driven 2013 Topper’s Mountain Gewurztraminer with lovely lychee notes and a fleshy clean finish.

Chef Askew explains a wobbly onsen style egg is cooked at 74 degrees Celsius for around fifteen minutes to give it a firm white while the yolk remains beautifully runny.

74 degree egg, potato foam, chimichurri, chorizo crumbs

Served in the tradition of a Japanese chawanmushi, the egg is encased with rich potato foam, a dollop of chimichurri and crisp chorizo crumbs.

It’s like eating bacon bits and sunny egg in a bowl.

Chef Askew happily chats with us as he prepares each dish with his sous chef.

2014 Josef Chromy Pepik Pinot Noir is vibrant with cherry notes and hints of pepper and subtle tanins.

48-hour Australian-inspired short rib, beetroot gel, mustard, onion rings

A slow cooked cube of beef short rib is boldly rare with a sweet beetroot gel.

Mustard seeds pop with each bite accompanied by a log of baby zucchini flower and crisp onion rings.

We are in the thick of blood orange season and crimson and gold slices are making their appearance on the dessert plates.

2014 Mount Horrocks Cordon Cut Riesling is sweet yet zesty with a beautiful acidic balance.

Orange blossom and polenta cake, blood orange curd, crème fraîche, pistachio

Yet again, full marks to our sommelier for pairing a delightful dessert sticky with an orange blossom and polenta cake draped with blood orange curd, crème fraîche and crunchy bits of pistachio.

It’s a lovely lunch and though this restaurant has been part of Sydney’s dining scene for many years, the challenge being on the eighth floor is ensure it does not remain just a well-kept secret.

ChopinandMysaucepan dined courtesy of Swissotel Sydney. All views and opinions on this blog post are our own.

Swissotel Sydney
Level 8,  68 Market street, Sydney

Tel: +61 2 9238 8888

Opening hours: Breakfast 7 days 6am – 10.30am, Dinner Monday to Saturday 5.30 – 10pm. Closed Sundays and public holidays.

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