Ten Stories is the new restaurant at the 5-star Swissotel Sydney in the CBD. Nestled high above the bustling city scape, within a heritage building, Ten Stories is a calm oasis of lush green foliage, subtle pastel accents, and stunning floral arrangements.
Heading up the kitchen is award-winning Executive Chef John Giovanni Pugliano who has over 25 years’ experience spanning London, Hong Kong, Thailand, India, Dubai, and Australia. John’s menu at Ten Stories stays true to the Swissotel brand ethos of sustainability and craftsmanship, featuring carefully sourced sustainable Australian produce to create a modern Australian menu with Italian and Asian accents. But the special surprise ingredient used throughout various dishes and cocktails is honey and honeycomb harvested from its own rooftop beehives!
Swissotel Sydney is working with Sydney Bee Rescue, a group of Sydney based beekeepers who are dedicated to bee conservation and the rescue and relocation of bee colonies from places where they are at risk.
Sydney Social 101 recently popped in to Ten Stories for a delicious early dinner. After being warmly welcomed we were seated right next to the large panoramic windows which gave us a fabulous view of the city as we dined. While we perused the menu we sipped two of their signature honey cocktails. I had the Truffle Honey Fizz which is a must try for truffle lovers, while my date had the Italian Breakfast Old Fashion which combines their house made smokes pancetta honey with barrel aged bourbon. Both cocktails were super smooth, full of flavour and perfectly boozy!
On to the food! To start we shared a serving of toasted bread with creamy honey butter. OMG! This butter is one of the best things I have ever tasted. So delicious and moorish! Next we share the light and tasty Native bush tomato water and burrata with basil seeds, scented crumbs, olive oil and arugula. We also had the melt in your mouth Miso marinated kingfish with green apple, shiso, sea grapes and gold leaf honey.
For mains I had the New Zealand line caught pink snapper which was perfectly complimented by artichoke flower, beetroot puree and black olive oil. My date enjoyed the perfectly cooked Hand cut Little Joe beef striploin served with roasted radicchio di Treviso, fermented green tomato, burnt onion puree and moscato reduction.
Each dish has a suggested wine that perfectly compliments the dish which takes all the guess work out of deciding which wine to order. This was perfect for me as I can never decide what wine to order. You can of course choose your own wine or enjoy another cocktail!
We finished the evening on a sweet note and shared the Signature Honeycomb Crunch Gelato served with white honeycomb and honey blossom flower. Light, creamy and full of flavour, this gelato was the perfect end to our meal.
Ten Stories at Swissotel Sydney
Thurs, Fri & Sat:
Lunch only 12.30-3pm
For more info head to : https://swissotelsydney.com.au/bar-restaurant/tenstories/