Best Known For
Blue swimmer crab with salmon roe, venison tartare, slow-cooked and torched salmon, Aylesbury duck breast.
Located directly across from the State Theatre on Market Street, JPB Restaurant at Swissotel Sydney is an urban oasis in the heart of the bustling city. This refined venue exudes contemporary style throughout its split-level dining area, via a setting of earthy brown tones and soft lighting, combined with cream upholstered seats and polished wood. The menu showcases the passion and aptitude for mixing and matching local produce with classical flavours to take each diner on a journey of dynamic tastes, colours and textures. JPB Restaurant truly offers a unique dining experience with meals cooked from the heart and the integrity of each ingredient in mind.
A few words from JPB
Swissôtel Sydney appoints new Executive Chef
Swissôtel Sydney has welcomed a fresh new face into their culinary team with the appointment of Paul Clune as Executive Chef. Paul Clune is overseeing the food offering across all dining at the hotel with a focus on the 108-seater Jpb Restaurant.
Perched above the hustle and bustle of Sydney's CBD, Jpb Restaurant has a modern Australian menu offering locally inspired and seasonally sourced dishes serving breakfast through to dinner.
"We're thrilled to have Paul join our team at Swissôtel Sydney and we're excited to see the direction Jpb Restaurant will take," said Swissôtel Sydney General Manager Ross Buchanan.
For over a decade, Paul Clune has worked over the world delivering dining experiences with roles as Head Chef at the Loch Lein Country House in Ireland and Executive Sous Chef at New Zealand's Grand Chancellor Hotel. Paul Clune brings with him a wealth of experience having learnt his craft from a host of inspiring mentors, including Chef Fintan Ryan, Chef Laurent Janot and Austrian Chef Gerhard Zitzenbacher.
Clune is excited by Sydney's dining scene and Australia's quality produce and will draw inspiration from these with his menu at Jpb Restaurant.
"My vision for the extensive food offering at Swissôtel Sydney, is to showcase top level Australian producers and ingredients cooked in a respectful and appealing way," said Clune.
Diners can sample premium Australian products like extra virgin olive oil from Megalong Valley and pork from Byron Bay as well as house-made honey from Swissôtel Sydney's own rooftop beehive.
Level 8, 68 Market Street, Sydney CBD 2000 NSW - See Map
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 108 Chef: Paul Clune