Category Archives: Just Pure Bistro

Just Pure Bistro at Swissotel Sydney

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.

Meredith goat cheese croquettes

Meredith goat cheese croquettes

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.

Grilled swordfish with organic soba noodles, smoky eggplant and stuffed zucchini flowers

Grilled swordfish with organic soba noodles, smoky eggplant and stuffed zucchini flowers

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.

Frozen nougat with fresh berry salad and green tea ice cream

Frozen nougat with fresh berry salad and green tea ice cream

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.

Elizabeth Fenech

Read more about Just Pure Bistro here

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