Just Pure Bistro, or Jpb for short, is the signature restaurant of Swissôtel Sydney in the heart of the CBD. Under a new head chef, the bistro is embracing the ethos of “straight from the farm to hotel” with a menu that celebrates local organic ingredients, including honey from 200,000 resident bees at the hotel’s rooftop.
Just Pure Bistro
Away from the bustle of Pitt St Mall, you’ll find Jpb on the eight floor of Swissôtel, just off the hotel lobby. The restaurant has a modern feel with split-level dining. Dark wood and neutral tones that give it a spacious and inviting outlook.
Interior
Jpb offers a range of classic cocktails ($18) with an individual twist such as Swiss and the City, a take on the popular Cosmopolitan. The wine list includes Australian and some international wines, with some available by the glass, such as the The Conductor Cabernet Merlot by Phillip Shaw from Orange ($15) and Mitolo The Jester Cabernet Sauvignon ($12) from McLaren Vale.
Executive Chef Stephen Tseng is at the helm, formerly of Azul restaurant at the Mandarin Oriental Hotel Miami, The Observatory Hotel and most recently as Head Chef at Lilianfels Spa and Resort in the Blue Mountains. His menu reflects the Jpb name, with an emphasis on seasonal produce with a good price point.
Spelt organic olive bread with olives from Megalong Valley
The spelt organic olive bread is delicious on its own or with the olives from Megalong Valley in NSW, marinated in garlic, rosemary and bayleaf.
Grilled scampi
Order the grilled scampi with Pernod sauce ($15), and you’ll get an arrangement of three perfectly cooked half scampi drizzled with a salsa verde on top of a fennel and orange salad. The orange and mild chilli sauce add a zing to the fresh Mediterranean flavours but the touch of garam masala overpowers the dish with a lingering taste.
Prawn cocktail
The prawn cocktail ($15), a dish that is currently undergoing a revival in Sydney restaurants, is served with macerated tomato, cucumber and chipotle cocktail sauce. The flavour of the school prawns is underwhelming and relies heavily on the condiments to make it a successful dish.
Berkshire Pork Belly
Byron Bay Berkshire Pork Belly ($25) is served with pencil leeks, carrot puree, braised fennel bulbs and star anise with a delicious crackling that you’d want to pick up with fingers and eat.
White Pyrenees Lamb Rack
The standout dish is the White Pyrenees lamb rack with minted peas, ratatouille and confit of tomatoes ($25). The lamb is perfectly cooked and the flavours sing the ethos of Jpb…
Broccolini
… along with the side of steamed broccolini with toasted organic almonds ($7).
Mille-feuille
The mille-feuille with pear tatin, vanilla custard and vanilla bean ice cream ($13) is difficult to pass up with a delicate pastry that melts in the mouth and a delectable vanilla-studded ice cream.
Cheese Platter
Equally recommended is the selection of NSW organic cheeses (Brie style, cheddar and blue cheese) served with organic honeycomb ($13) from four hives located on the hotel’s rooftop. The house-baked lavosh along with the rich quince jam are a delight. And the sweet, sticky and delicious honeycomb is a must have that puts a memorable end to the meal.
Jpb offers good value dining in the heart of the CBD. The prices are affordable at $15 for entrees, $25 for mains, $7 for sides and $13 for desserts. There are enough dishes to tempt with vegetarian options included and you’ll enjoy the quality of produce and the presentation. The ambience is relaxed and comfortable with a mix of diners of all ages, including young families.
As a relative newcomer with its reinvention, Jpb is still trying to find its feet. Some dishes are winners, others would benefit from a little improvement. Give Jpb a little time to settle then give it a try. Well-priced dishes with local organic produce deserve a place in Sydney’s CBD dining scene.
Just Pure Bistro
Swissôtel Sydney
Level 8, 68 Market St, Sydney CBD
Tel: +61 9238 7086
www.swissotel.com/sydney
