Swissôtel Sydney’s new lunch menu focuses on wellbeing
The new lunch concept is an initiative by the hotel’s F&B team to ensure guests and diners are able to maintain their health, fitness and, by extension, mental wellbeing even when they’re away from home.
“Lunch with Benefits” features a choice of three healthy dishes that change each week. The dishes use only the finest sustainable and seasonal produce sourced by the hotel’s executive chef, Joshua Askew.
“I have created dishes that can be enjoyed quickly while delivering the best nutrition these amazing superfoods have to offer,” said Askew.
“Something as simple and delicious as quinoa has been eaten for its health benefits for many years. It is rich in oxygen-carrying iron and excellent for travellers in relieving altitude sickness. The proteins, such as low-GI beans, fish, chicken and beef, will keep the stomach satisfied for longer, and keep the brain alert with essential amino acids. All of the ingredients in the new concept have been carefully considered to deliver a complete, inviting and nutrient-filled lunch experience.”