Located on the 8th Level of the Swissôtel in Market Street, between Pitt and George Streets.DETAILS
Just Pure Bistro, the hotel’s signature eatery, is a contemporary dining venue located high above busy Market Street and Pitt Street
Mall. The bistro has a spilt level dining area that is enhanced by soft lighting and warm earthy undertones that create a sophisticated dining ambience. Located on Level 8 of the five-star Swissôtel Sydney, Crossroads Bar is swathed in vibrant blues, purples and oranges, which pop against the dark wooden floor boards and elegant beige couches. Intimate pods provide exclusive entertaining spaces and an atmosphere of sophistication is evoked with floor to ceiling windows overlooking Market Street allowing natural light to flood the area. FOOD & BEVERGAGE
Under the helm of Executive Chef Stephan Tseng, Just Pure Bistro and Crossroad Bar offer approachable Modern Australian cuisine that focuses on sustainability, simplicity and quality. Live cooking stations, organic honey from the hotel’s own honey bees, fresh Danishes from Hiestand Swiss Bakery and a range of creative hot dishes are just some of the options on offer for breakfast. There is a well-rounded selection of cuisine available from the a la carte menu or opt for the “Ode to Oz” selection where guests can choose a preferred cut of meat, sides and sauces that is then cooked to individual tastes in the open style kitchen. Crossroads Bar is the perfect location for a leisurely high tea, a quick bite to eat or to spend the evening sampling the bars signature ‘Swiss in the City’ cocktail, Swissôtel Sydney’s own take on the classic Cosmopolitan.FUNCTIONS
The hotel offers exceptional conference and banqueting facilities, with the heritage Blaxland ballroom, seating up to 450 people theatre-style. There are eight meeting rooms and boardrooms that offer audio-visual facilities and substantial light. A dedicated Swiss Meeting Specialist will be assigned to help plan, coordinate and assist clients during every stage of their event. PROFILED BY DE GROOTS MEDIA
There is a tingly feeling that comes with dining in a luxury hotel. The place seems to exist on its own frequency, which gives even the jaded local the delicious feeling of rendezvousing in one’s own town. This is especially true of Sydney’s Swissotel, with its practically-hidden entrance on Market Street, across the road from the high-octane glitz of Topshop and the State Theatre.
The Swissotel’s new signature restaurant, Just Pure Bistro, also thrives on unexpected appearances. The mirrored elevators and marble tiles of the hotel sharply contrast with the styling of the restaurant’s entrance, which is piled with bales of hay strewn with pumpkins and wheels of cheese. Executive Chef Stephan Tseng is breaking into territory so far untouched by Sydney’s high-end hotels; the reasonably-priced bistro. JPB has all the makings of a budget-blowing restaurant - the Stolzle Lausitz glasses, plush furnishings and ambient lighting - but the menu has been thoughtfully constructed with comfortingly familiar dishes at equally comforting prices.
We are seated in one of the glass atriums that line the outside wall of the restaurant, the sinewy cables of Sydney Tower rise directly before us and the magic of the city skyline looms beyond. The hospitality of the staff is at once professional and homely. The delivery of the menus is accompanied by an insight into JPB’s focus on sustainable, ethical dining and a well-informed explanation of the farms that supply the kitchen with its produce. There is a complimentary serving of house-baked spelt with olives and a side of deliciously fruity olive oil from a small producer in Megalong in regional NSW. What follows is a theatre of country-style flavours executed with five-star technique. The Hunter Valley organic chicken is served with a crispy, golden skin on a generous pile of green beans, mushrooms and puy lentils. The lamb rack, plate after plate of which seemed to be coming out of the kitchen for every occupied table in the restaurant, was juicy and flavorsome. The mille-feuille was a ballerina of a dessert, all wafer-thin layers of crisp pastry constructed with delicate slivers of pear and light vanilla custard.
Sydneysiders are notoriously image-conscious. Long-trapped between the desire to be seen in a dining room with class but wary of spending a small fortune on a weekday meal, JPB breaches the gap nicely.