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Double Bay’s Newest Restaurant, Stockroom to Celebrate Fresh Local Produce and Pantry-Style Dining

October 10, 2014 Food & Beverage No Comments Email Email

Paying homage to the rich farming legacy of Double Bay, Stockroom will open in mid-November 2014 as an exciting dining experience turning market-fresh produce into carefully-crafted dishes in an elegant dining room and European pantry-style setting. 

TATLocated on the first floor of the new InterContinental Sydney Double Bay overlooking the leafy bayside village, Stockroom celebrates fresh seasonal produce, prepared using techniques such as curing, smoking, pickling, dehydrating and cooking using a robata grill.

Stockroom’s split setting inspires two types of dining: with glass pantries filled with fresh produce on one side, furnished with high bar stools and natural stone chef’s tables atop a mosaic tiled floor; and on the other, a light-filled, smart but homely dining room with plush carpet, two-seat sofas, tub chairs and two feature curved banquette with fluted upholstered walls.

Leading the kitchen is Executive Chef Julien Pouteau, whose extensive international experience in luxury five-star hotels and Michelin-star restaurants translates into innovative culinary creations.

Julien and his team will source fresh ingredients each day from best –in-class producers, makers and farmers markets in Sydney and across Australia.

Tailoring Stockroom’s menu of fine Australian and imported wines is newly-appointed Head Sommelier, Kabir Antoniak, who has presided wine lists at Aria Sydney, Aria Brisbane, Rockpool Bar & Grill Perth, Fins and Daniel O’Connell in North Adelaide.

“Stockroom breaks from the traditional hotel restaurant as a stunning standalone destination dining experience, with one of Australia’s best young sommeliers designing an outstanding wine list, and a talented team of passionate chefs turning fresh seasonal produce into stunning dishes, in an unpretentious setting,” Executive Chef Julien Pouteau said.

“Going back more than 200 years, Double Bay was a popular shelter for fishermen and a hub for farmers and market gardeners. We are excited to build on this farming legacy with a restaurant committed to delivering the freshest local produce to the table available each day.”

The celebration of locally-sourced, fresh ingredients starts with Stockroom’s breakfast pantry experience, with an extensive selection of cured meats, freshly-baked breads, pastries, house-made preserves, fresh juices, seasonal fruit and gourmet yoghurts.

Breakfast also features hot a la carte dishes to order, with options such as French crepes and three-minute organic boiled egg served with Yarra Valley caviar and spinach and béchamel bruschetta.

Stockroom’s a la carte lunch menu features both light and hearty options, such as saltbush-fed lamb with zucchini flower chips, green harissa and seaweed salt; and alpine salmon with watercress mousseline and native Australian muntries.

In the evening, the menu is sectioned into seafood, roasts designed to share and robata-grilled dishes, accompanied with an abundance of sides and salads. Adding to this is a truffle bar and local cheese selection featuring an individual cheese and perfectly matched with a best-in-class wine.

Stockroom will welcome guests from the hotel and visiting locals throughout the day, seven days a week, for breakfast (6:30am-10:30am), lunch (12:00pm-3:00pm), and dinner in two sittings (6:00pm-8:00pm and 8:30pm-10:30pm).

For more information and reservations, please email or visit

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