BTWN at W Sydney has launched a new menu to mark the arrival of autumn in the southern hemisphere.

An ode to the global shift toward high-low dining, which pairs premium ingredients with relaxed, social dining experiences, the menu spans seafood towers and caviar topped bar snacks to generous sharing plates.

Premium Australian ingredients are also a feature, from renowned New South Wales producer Magra Lamb to wild-caught seafood sourced from across the country. The result is a menu that balances indulgence with ease – refined enough for special occasions yet relaxed enough for a midweek dinner with friends.

“Globally, we’re seeing diners move away from traditional three-course formats and toward menus designed to be shared,” says Daniele Campo, Restaurant Manager. “At the same time, there’s a real appetite for high–low dining with premium ingredients presented in a more relaxed, playful way. Whether it’s caviar served with crisps at the bar or a seafood platter shared between friends, it’s about making luxury feel approachable.”

Signature dishes from the BTWN autumn menu include:

Chilled Seafood Platter
A centrepiece designed for the table — king prawns, Sydney rock oysters, yellowfin tuna, line-caught kingfish, spanner crab salad and Black River caviar.

Black River Caviar, Jamón Potato Crisps, Crème Fraîche
Luxury with a playful twist. Premium caviar served with jamón-seasoned crisps — equally at home at the bar or shared across the table.

Slow Roasted Magra Lamb Rack, Salsa Verde, Lamb Jus
A celebration of one of Australia’s most respected producers, finished with vibrant salsa verde and a rich jus.

Grilled Prawns, Dashi Butter, Finger Lime, Karkalla
Large-format Australian prawns finished with umami-rich dashi butter, native finger lime and coastal karkalla.