Spice Alley
Chippendale · Pan-Asian hawker-style (Singaporean, Thai, Malaysian, Cantonese, Chinese, Korean, Japanese, Southeast Asian)
Located in the heart of Sydney’s CBD and surrounded by the city's most exclusive shopping centres such as the historic Queen Victoria Building and Westfield Sydney, the Swissotel Sydney is a luxury five-star hotel that ticks all the boxes. Depending on what side of the hotel your room is on, you can find yourself gazing out across the city to the blue mountains or, in our case, with an up-close-and-personal view of the Sydney Tower.
The views are spectacular enough but the Swissotel has taken things up a notch with the arrival of its new restaurant, Ten Stories. The eatery aims to use sustainable produce to create a modern Australian menu with Italian and Asian themes running through it. Heading up the kitchen is award-winning Executive Chef John Giovanni Pugliano who brings 25 years’ experience working across the globe in famous dining rooms such as Nobu and Langham Place. 
Highlights of John’s menu include a succulent quail, a crispy, breaded hen’s egg served with burnt butter hollandaise and snapper which comes on a striking bed of beetroot puree. But the special ingredient used ingeniously through various dishes and cocktails is honey and honeycomb harvested from the hotel’s own rooftop beehives. Swissotel is working with 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. On the hotel’s rooftop garden are four beehives, with the bees servicing the nearby Royal Botanic Garden, and supplying Ten Stories with its own freshly harvested honey. Signature dishes include an entrée of miso-marinated kingfish, with green apple, shiso, sea grapes and gold leaf honey; main of paperbark roasted spring chicken and dessert of honeycomb crunch gelato with white honeycomb & honey blossom flower. The Italian Breakfast Old Fashioned cocktail, where the honey perfectly rounds off the edges of the potent bourbon flavour is another standout. If you’re looking for a city break where you can enjoy shopping and theatre trips combined with laps in the rooftop pool as well as the truly unique dining experience of Ten Stories, the Swissotel has you covered. Find out more here
The views are spectacular enough but the Swissotel has taken things up a notch with the arrival of its new restaurant, Ten Stories. The eatery aims to use sustainable produce to create a modern Australian menu with Italian and Asian themes running through it. Heading up the kitchen is award-winning Executive Chef John Giovanni Pugliano who brings 25 years’ experience working across the globe in famous dining rooms such as Nobu and Langham Place. Highlights of John’s menu include a succulent quail, a crispy, breaded hen’s egg served with burnt butter hollandaise and snapper which comes on a striking bed of beetroot puree. But the special ingredient used ingeniously through various dishes and cocktails is honey and honeycomb harvested from the hotel’s own rooftop beehives. Swissotel is working with 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. On the hotel’s rooftop garden are four beehives, with the bees servicing the nearby Royal Botanic Garden, and supplying Ten Stories with its own freshly harvested honey. Signature dishes include an entrée of miso-marinated kingfish, with green apple, shiso, sea grapes and gold leaf honey; main of paperbark roasted spring chicken and dessert of honeycomb crunch gelato with white honeycomb & honey blossom flower. The Italian Breakfast Old Fashioned cocktail, where the honey perfectly rounds off the edges of the potent bourbon flavour is another standout. If you’re looking for a city break where you can enjoy shopping and theatre trips combined with laps in the rooftop pool as well as the truly unique dining experience of Ten Stories, the Swissotel has you covered. Find out more here
