W Sydney reveals first look at its signature restaurant

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W Sydney's signature restaurant BTWN.

W Sydney has offered a first look at its signature dining destination BTWN ahead of its October opening which includes a new venture by Singaporean dessert guru Janice Wong.

Located on level three and overlooking Darling Harbour, BTWN will be helmed by head chef Chris Dodd, who brings his experience from the likes of Aria Restaurant, Geelong’s Bistrot Plume and The Blue Door in Surry Hills.

The menu will have a strong focus on produce from ‘between the borders’ in New South Wales, some sourced just two hours away with dishes such as Poached Aquna Murray Cod, with pickled Eden mussels and sauteed cavolo nero from Moonacres Farm, a Slow Cooked Yoghurt Rubbed Gundagai Lamb Shoulder, and Spicy Musset Holdings Mushroom Ragout.

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W Sydney’s Head Chef Chris Dodd.                                                           (Photo by Dylan Coker/The Photo Pitch)

In the evening, one of BTWN’s star attractions will be its late-night dessert bar 2AM: dessertbar, a collaboration between W Sydney and Wong, who was twice named Asia’s best pastry chef on The World’s 50 Best Restaurants list.

Wong’s international empire now spans restaurants, dessert bars and retail ventures in Singapore, London, Korea, and Tokyo.

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Singaporean award winning Pastry Chef Janice Wong is behind 2AM: dessertbar.          (Dylan Coker/The Photo Pitch)

“This is 2AM: dessertbar’s first foray into Australia and we are incredibly excited to collaborate with the team at BTWN Sydney,” she said.

“One of the things that inspired me when I was starting out was Australia’s beautiful produce, so it is wonderful to be back here and working with Australian and native ingredients to present our specially curated, experiential desserts in the heart of Darling Harbour.”