Btwn sydney menu

A three-level restaurant, Btwn, has been announced for the shiny new W Sydney hotel in Darling Harbour, which is due to open in October.

Inspired by airstream food trucks, a series of curvilinear, stainless-steel pods lead into the main dining space, and its interiors connect seamlessly with the urban landscape. His cuisine is built literally from the ground up, with menus that reflect the season, the region, and the provenance of their ingredients. Menus range from small bites to substantial dishes, all driven by a sustainable ethos, and BTWN allows diners to tailor their own experience. Diners can look forward to poached Aquna Murray cod, with pickled Eden mussels and sauteed cavolo nero from Moonacres Farm; a hearty slow cooked yoghurt rubbed Gundagai lamb shoulder; and spicy Musset Holdings mushroom ragout. The extensive wine list is similarly regional in flavour with a showcase of New South Wales and Australian wines, peppered with both new and old-world icons. Open from dinner until late, 2AM: dessertbar will bring a new, redefined dessert experience to Sydney; one that pushes the boundaries between sweet and savoury with exceptionally crafted desserts, paired with local wines or custom cocktails. Born and raised in Singapore, Janice fell into the world of culinary art following a life-changing farm trip to Melbourne as a young woman.

Btwn sydney menu

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Featuring schmick rooms and suites, the ambitious luxury hotel is certainly one of the most exciting openings of the year. Similar to the revolving dining experience of Ele , guests will move between spaces and experiences while drinking up views of the harbour and highway. Head chef Chris Dodd ex Aria , the Blue Door is leading the charge, with his menu showcasing locally sourced and seasonal produce. Expect snacks and larger plates, with highlights including poached Aquna sustainable Murray cod with pickled Eden mussels and cavolo nero from certified organic farm, Moonacres Farm; a slow-cooked yoghurt rubbed Gundagai lamb shoulder; and spicy Mussett Holdings mushroom ragout. Pair it with a vino from a wine list which features mostly NSW and Aussie drops. Btwn is open for breakfast, lunch and dinner, and when the sun sets, the restaurant and cocktail bar will transform into 2am Dessertbar by Janice Wong, a first of its kind in Australia. Open from dinner until late, 2am Dessertbar will be serving exceptional desserts paired with wine and cocktails. About us. Contact us.

Open from dinner until late, 2am Dessertbar will be serving exceptional desserts paired with wine and cocktails. Recent news. Open from dinner until late, 2AM: dessertbar will bring a new, redefined dessert experience to Sydney; one that pushes the boundaries between sweet and savoury with exceptionally crafted desserts, paired with local wines or custom cocktails, btwn sydney menu.

Tags: WSydney , MarriottBonvoy. Sydney, Australia — 19 July — Steps away from the city, Chinatown and Barangaroo, W Sydney is set to become a vibrant new dining destination when it opens in October , taking guests and visitors on a journey from day to night across three storeys dedicated to creating cocktail and culinary adventures. At the centre of the culinary journey is BTWN, the hotel's unique new restaurant situated 'between' the city's sweeping expressways and overlooking Darling Harbour. Located on level three, BTWN evolves and transforms as the day unfolds, and guests move 'between' spaces and experiences against a backdrop of everchanging views of harbour and highway. Following the buzz of breakfast, from midday, the cocktail bar showcases signature cocktails, a curated wine list and craft beers, and in the main dining space, the a la carte menu is designed with a hyper-focus on local produce and dishes to share 'between' friends. BTWN's dramatic interiors, designed by Bowler James Brindley, draw on the kinetic energy of their urban surrounds, boldly embracing its location alongside the flyover. Inspired by airstream food trucks, a series of curvilinear, stainless-steel pods lead into the main dining space, and its interiors connect seamlessly with the urban landscape.

Get directions. Interiors connect seamlessly with the urban landscape; from airstream food truck-inspired pods, and columns emblazoned with vibrant aerosol art by Sydney-based mural artist Sophi Odling, to ribbon lighting evoking slow exposure light trails from the city's sweeping expressway. As day turns to dusk, the energy rises in BTWN as each culinary experience comes alive in the heart of Darling Harbour. At the helm, Head Chef - Chris Dodd brings his unwavering passion for environmentally conscious and elevated dining to BTWN, honed after years at some of Australia's most well-respected restaurants. His contemporary Australian menu is designed with a spotlight on local produce and encourages sharing among friends and loved ones, with dishes that craft a narrative celebrating the rich flavours of NSW.

Btwn sydney menu

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. Featuring schmick rooms and suites, the ambitious luxury hotel is certainly one of the most exciting openings of the year.

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At nightfall, illuminated ribbon lighting traces the ceiling, evoking the city's nightlights as if in a slow-exposure photograph. A few days later, I tried the mixed berry one. Top notch cherries. Seasonal Danish: Apricot. Really well coated in cinnamon sugar I didn't taste the citrus notes. BTWN's dramatic interiors, designed by Bowler James Brindley, draw on the kinetic energy of their urban surrounds, boldly embracing its location alongside the flyover. I went for the big fluffy white panor loaf. I was again let down slightly I really loved my stay at the property in general, but the focus of this review is on yet another compelling feature: the breakfast at the hotel restaurant, BTWN. You may also like.

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One of the things that inspired me when I was starting out was Australia's beautiful produce, so it is wonderful to be back here and working with Australian and native ingredients to present our specially curated, experiential desserts in the heart of Darling Harbour. Take your senses on an exotic journey as you enter through Mecca's palace doors into another world. This turned out to be raspberry, with a description that seemed a bit far fetched coconut whip? It tasted too healthy. The earthiness from the charcoal, quinoa seeds and buckwheat flour is balanced by a delicate sweetness from organic coconut sugar. The cherries were excellent. Head chef Chris Dodd ex Aria , the Blue Door is leading the charge, with his menu showcasing locally sourced and seasonal produce. The lychee too was excellent. The special seemed to just alternate between pancakes and waffles, none of which were made to order, but were made in small batches out there, and served to you directly rather than sitting premade in the buffet. Open from dinner until late, 2am Dessertbar will be serving exceptional desserts paired with wine and cocktails. Cookie Policy We use cookies to provide you with the best possible experience.