Looking for a Fondue Restaurant in Sydney?
Swissotel re-fashions the ‘Fondue’ dining experience.
How would you like to eat delicous and healthy food while seemingly slowing down time?
MiSociety recently took the opportunity to sample the ‘Fondue Chinoise’ experience at the Swisotel in Market Street,
Fondue is a style of eating that was invented by the Swiss in the 18th century and was much in vogue in the 1960s and 70s. The Swissotel has re-fashioned the ‘Fondue’ in the warm and inviting atmosphere of their restaurant on the eighth floor of the hotel.
‘Fondue’ in the past has been associated with cheese and more cheese and, lately, ‘chocolate’. This ‘Fondue’ is cooked in a much healthier ‘stock’. Here at JPB Restaurant’s ‘Fondue Chinoise’ award winning Chef, Martin Kaspar has created a menu of mouth-watering Swiss inspired dishes all made with fresh local Australian produce.
We ‘started’ with their innovative salad selections which included their very interesting ‘mustard fruits’ – a selection of fruit which has been poached and then rests in a sugar syrup spiked with mustard. It works surprisingly well.
Then the ‘fondue experience’ really got under way with two burners placed on the table. Instead of (as said) the all too predictable offering of melted cheese, one fondue pot contained a fish stock and the second a meat stock. Diners were then invited to visit the food bar that offered a choice of raw seafood pieces, including prawns and (melt in the mouth) calamari, and raw meat selections with kangaroo being one of these. An array of seriously diverse dips were available to add to glass plates specially designed to accommodate both them and the raw fare.
Then began the great fun of fondue, cooking at the table and chatting with ones fellow diner/s. Somehow the whole process is enriched by not having the feeling of ‘rush’ or ‘pressure’ in the air sometimes found in so many City based eateries. MiSociety’s appetite could not stretch beyond the main course but the dessert on offer of various fruits dipped into an enticing chocolate fountain did look inviting.. Complimenting the meal was the great quality of the fresh produce and the friendly and attentive staff.
In summary, MiSociety’s dining experience of ‘Fondue Chinoise’ was most enjoyable and we are happy to recommend JPB Restaurant in the Swissotel to those seeking something a little different that is also delicious and healthy.
‘Fondue Chinoise’ is available Monday to Saturday from 6pm at the JPB Restaurant within the Swissotel, Market Street, Sydney.
* Bookings essential. Please call (02) 9238 7088.
And then there’s The Swiss Food Festival Sample Papet Vaudois, Omble Chevalier, Malakoff, Fricassée de Porc genèvoise and Tarte au Vin blanc along with classic dishes from the Romandie region.
- 31 July – 16 August, 2009
- Please call (02) 9238 7088.
Sample Papet Vaudois, Omble Chevalier, Malakoff, Fricassée de Porc genèvoise and Tarte au Vin blanc along with classic dishes from the Romandie region.
- 31 July – 16 August, 2009
2009 SWISS FOOD FESTIVAL – CELEBRATING SWISSNESS AT SWISSÔTEL SYDNEY.
SYDNEY, June 2009 – Enjoy Swiss fondues or an array of authentic Swiss delicacies inspired by the “Region du Lac Leman”, Lake Geneva Region at Swissôtel Sydney from 31 July – 16 August, 2009.
This year the Swissôtel Sydney “Swiss Food Festival” will feature the “Region du Lac Leman”, Lake Geneva Region. This is in the French speaking part of Switzerland which is also called “La Romandie”, or a Suisse Romande”.
Martin Kaspar, our Swiss CheF&Beverage Director has artfully shaped an authentic menu inspired by this region, using the freshest and finest of imported and Australian produce.
Festival guests can sample dishes like Papet Vaudois, Omble Chevalier in white wine sauce on fennel, Malakoff, Fricassée de Porc genèvoise and Tarte au Vin blanc along with other classic dishes from the beautiful Romandie region. Raclette and Swiss Cheese Fondue will of course be part of this food journey, together with our indulgent Swiss Chocolate Fountain for dessert.
To accompany this unique food experience, guests will ‘dine beneath the vines’ and taste quality wine made by Australia’s best Swiss wine makers, with entertainment from the “Trio Roger Tille” direct from Switzerland.
Buffet Lunch, 12 noon – 2pm: $ 39.00 per person
Buffet Dinner, 6pm – 10 pm: $ 58.00 per person
Selection of Fondues, Lunch and Dinner: From $27.00 per person
Dine at Swissôtel Sydney during the festival for the opportunity to win two return economy class tickets to (Sydney – Zurich – Sydney) Switzerland, sponsored by Swiss International Air Lines, including eight nights’ accommodation and gourmet breakfast at Swissôtel Zurich, Swissôtel Geneva, Swissôtel Basel and the famous Fairmont Le Montreux Palace.Share