The latest edition to Swisstel Sydney’s culinary team, executive chef Joshua Askew has introduced a new summer menu for the jpb restaurant.

The menu highlights Askew’s food philosophy of maintaining the integrity of sustainable and seasonal ingredients. Entrees include beetroot and gin-cured salmon, served with avocado, cucumber, puffed wild rice and horseradish; and crispy school prawns seasoned with lime and herbs and served with a house Prego sauce.

In terms of mains, diners can expect 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, and 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.

Askew says that his commitment to sourcing local produce and supporting smaller suppliers is an ethos shared by the Swissotel brand.

“It really comes down to us telling guests what we're about,” says Askew. “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.

“…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.”


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