W Sydney adds a dash of culinary cool to Sydney’s dining scene, with a “hyper focus” on local produce and late night treats, says head chef Chris Dodd.
The recently-opened W Sydney, situated steps away from the city, Chinatown and Barangaroo, features three storeys dedicated to cutting-edge food and drink experiences.
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At the centre of the culinary journey is BTWN, the hotel’s signature restaurant, which is dramatically situated ‘between’ Darling Harbour and the city’s sweeping expressways.
Heading up the kitchen at BTWN is Chris Dodd – previously of Sydney’s Aria and The Blue Door plus Geelong’s Bistrot Plume – who is renowned for menus that reflect the season, region, and the provenance of their ingredients.
At BTWN, diners can look forward to dishes including 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 mushroom ragout with gourmet fungi from Musset Holdings Farm. In addition to championing local produce, the restaurant encourages diners to order dishes to share ‘between’ friends and you can tailor your dining experience if you’re feeling adventurous.
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By night, Sydneysiders can dig their spoons into fantastical desserts at 2AM: dessertbar by Janice Wong: the Singaporean chef has twice been named Asia’s Best Pastry Chef on The Worlds 50 Best Restaurants list.
For her first foray into Australia, Wong is serving up signature sweet plates including 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.
The centre of the culinary journey at W Sydney is BTWN. Tell us about the restaurant concept
BTWN is all about good times and good food. We’ve created a place that revolves around the joy of sharing, allowing the finest local ingredients to tell their stories on the plate. Our focus is on keeping it simple and letting the quality of the ingredients speak for themselves – no fuss, just flavour.
This approach perfectly captures our commitment to contemporary Australian cuisine with nuances of Middle Eastern and Asian influences, making our menu a journey of taste that’s as exciting as it is sustainable.
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There is a ‘hyper focus’ on local produce. Tell us what suppliers you are working with, and to what extent have local ingredients shaped the menu?
We’re all about keeping it local and supporting producers who share our passion for sustainability. In the Southern Highlands we’re working with Mussett Holdings, a family-owned regenerative farm, which supplies us with mushrooms grown in a space that’s 100% powered by solar and wind.
Then there’s Moonacre Farms, whose ethos is centred on working with nature, not against it, and Murray Cod from Aquna Murray in Griffith, which has full traceability of every stage of its sustainable farming practices. Ultimately, we want to inspire our guests to think more consciously about the food they enjoy both in our restaurant and at home.
Janice Wong’s 2AM: Dessertbar is the only offering of its kind in Australia. What made the hotel decide to launch this offering?
We wanted an area in BTWN that would be dedicated to all things sweet and Janice turns desserts into works of art, which is why we are so excited to join forces with her. The 2AM: Dessertbar will offer a unique dessert degustation menu with cocktail pairings that highlight native Australian ingredients. And trust me, it’s not just a trend – it’s going to make its mark right here at W Sydney.
What led you to W Sydney?
I first discovered W Hotels during my time in London when I was starting out in my career, and I always thought it would be a cool brand to work with. I’ve been lucky to work at some amazing places, but the call of W Sydney was something I couldn’t resist. It’s a chance to be a part of something big and contribute to Sydney’s culinary and social scene.
BTWN will enable guests to tailor their own dining experience. What does that mean?
BTWN’s menu features an array of small sharing plates, where we have reinterpreted classic dishes and introduced modern creations, so it’s up to you how adventurous you want to be. We’ve created a playful spin on the iconic prawn cocktail with our Australian Bay lobster slider with Marie Rose sauce and Iceberg lettuce, and the Paroo Kangaroo cheeseburger tartare with hashbrowns and Monte Nardi cheese, which tastes like a classic cheeseburger.
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Will you be growing any of your own produce at W Sydney?
Our main focus is supporting local producers and telling their stories, but we are working with Green Space, a vertical garden based in Darling Park, to help us grow our own herbs. There will be two micro herb gardens displayed in the hotel, and this will feature an array of native Australian ingredients.
What food trends are you noticing right now and how do you plan to incorporate those into your future menus?
Right now, the food world is all about knowing where your meal comes from – and that’s music to our ears because we’re all about provenance and sustainability. W Sydney will innovate through collaborations, such as the exciting partnership with 2AM: DessertBar which is just a glimpse of what’s to come.
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You’re renowned for your humility. How do you keep your cool in the heat of the kitchen?
Knowing it’s a team effort that creates the perfect dish. It’s so important to have empathy towards my team, an understanding of work-life balance, and to keep perspective in challenging moments.
How do you expect the menu to evolve at W Sydney and how will you continue to attract and work with local producers?
The menu will keep evolving while staying true to our dedication to provenance, and our story will deepen as we nurture relationships with local producers. The culinary landscape is ever changing so we’re always on the lookout for upcoming producers and exciting flavours while keeping our commitment to top-quality dining.
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