Unless you’ve been living under a rock, by now you would have heard that W Sydney has finally opened. Featuring 588 schmick rooms and suites, the ambitious luxury hotel is certainly one of the most exciting openings of the year.
But it’s not just the hotel that we’re interested in. Called Btwn – a play on the word “between” – the hotel’s flagship restaurant is found on level three of the hotel, and overlooks Darling Harbour. Similar to the revolving dining experience of Ele, guests will move between spaces and experiences while drinking up views of the harbour and highway. Designed by Bowler James Brindley, the restaurant’s decor is inspired by the urban surroundings, so expect lots of greens, silver and interesting textures.
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. Hailing from Singapore, Wong has been twice named Asia’s best pastry chef on The World’s 50 Best Restaurants list. Some of her creations on the menu include ‘Cacao Forest’, made with dulcey chocolate mousse, passionfruit chocolate and mango, lime and lychee consommé, and ‘Cassis Plum’, a cassis bombe served with elderflower yoghurt foam and choya granita with yuzu pearls. We’ll have three, please.
