Swissotel Sydney – Ten Stories sweetens dining with its beehive rooftop honey

Hey Honey? How are you doing sweetie? Well life is pretty good if you are a bee living the luxury highlife ontop of the Swissotel Sydney in the CBD. A collaboration with Sydney Bee Rescue beekeepers has resulted in four beehives, with the bees servicing the nearby Royal Botanic Garden and supplying Ten Stories with its own freshly harvested honey.

We often talk about paddock to plate…this is beehive to bowl. The launch of Ten Stories restaurant nestled above the bustle of the shopping district is a calm oasis of creams, feathery flowery displays and a magestic wine table in the centre. But, love and community is at its heart.

Award-winning executive & celebrity Chef John Giovanni Pugliano has over 25 years’ experience (ex Nobu London, Aqua & Langham Place Hong Kong, Fairmont Dubai and most recently, Russolini Group in Sydney) he has created a menu leaning into his sustainabilty and artisan values with a gentle nod to Italian and Asian accents.

crispy coated hens egg

We kick off with char grilled sourdough and oh la la honey butter! Next up are starters of a potato rosti with pencil leeks, asparagus and luscious hollandiase topped with a magestic crispy crumb coated hens egg. It’s an elegant dish.

Main of paperbark roasted spring chicken is succulent and smoky, followed by a nonna style gnocchi all glossy from a parmesan cream with aromatics of black garlic.

gnocchi with black garlic

Fries with a swiss fondue are a fun partnerhip. Just when you think that you shouldn’t, you really must when we are offered dessert of honeycomb crunch gelato with white honeycomb & honey blossom flower.

The wine list is thoughtful and varied, but it is the cocktails which bring the rooftop bee work to life! Italian breakfast is a delight, house smoked pancetta, honey, barrel aged bourbon oh and a smidgen of orange.

Iatlian Breakfast Old Fashioned

Ten Stories is a restaurant with bee-longing. It has created a unique dining experience showcasing the work of the humble bee who been given a platform to perform its best work. We leave thinking more deeply about how our dining experiences connect us to nature ,the workers, bee and human intent that brought us such memorable experiences.

Swissotel Sydney Ten Stories
68 Market Street, Sydney, NSW, 2000
Hours: Thursday Lunch & Dinner, Friday Lunch & Dinner, Saturday Lunch & Dinner and Sunday Lunch Only

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


It's been nearly ten years since I last walked into the space that is Potato Head. So much has changed, it's huge! It is the first hospitality company in Indonesia to be credited as climate neutral by the UN—the club and its ever growing complex of boutiques, restaurants, coffee bars and now Potato Head Suites is setting the standard of what should be tourism. This is Desa Potato Head village. We are here to check out Ijen seafood restaurant.

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