InterContinental Sydney is thrilled to announce the delicious new seasonal menus at 117 dining and The Cortile, as well as the exciting promotion of Simon Veauvy to Head Pastry Chef.
The hotel’s talented culinary team, Tamas Pamer, Constantin Kautz and Simon Veauvy in conjunction with local New South Wales producers, have reinvigorated the menus for visitors and Sydney locals to enjoy this season.
The arrival of Spring and the warmer weather brings an array of fresh seasonal produce, allowing for new and exciting flavours to be explored. For those looking for an intimate evening meal, we invite you to indulge at the hotel’s latest restaurant, 117 dining. The restaurant has a strong commitment to bringing the best from the land and sea with dishes such as the delicious Rangers Valley Black Angus striploin grilled over charcoal served with forest mushrooms and sweet onion black sesame cake or the John Dory grilled in sake and wakame butter accompanied with yoghurt, green elk, baby cucumber and fennel.
The Cortile is renowned for its High Tea which has been updated this spring to All About Berries, offering an exquisite selection of bespoke desserts accompanied with a glass of bubbles. The High Coffee menu will take caffeine addicts on a journey of the senses, with the resident barista matching Vittoria Coffee blends with a selection of sweet and savoury dishes. These dishes will turn a simple cup of coffee into an experiential dining experience.
This month the hotel also welcomes the last offering from the Taste of degustation series. A Taste of White Truffle introduces exotic flavours mixed with handpicked fresh white truffles, such as delectable artichokes roasted in cabernet sauvignon vinegar along with nashi pear, hazelnut and fresh white truffles.
Director of Culinary, Food and Beverage Services said “We are extremely excited to launch our new spring menus to the public. We can’t wait for guests and Sydneysiders to enjoy our wide variety of delectable dishes.”
Simon Veauvy has been a key driver of the development of these menus, and is now charged with creating exciting dessert offerings within The Cortile, Cafe Opera and 117 dining. Simon said “I am absolutely thrilled about this new opportunity to help Tamas and Constantin lead in the kitchen, and look forward to sharing my ten years of international dessert experience with both visitors and Sydneysiders alike.” “Each of our venues offers a unique experience and caters for all taste buds and cravings. One will never be disappointed!” he continued.
Simon weaves originality into all his creations, producing desserts such as the popular InterContinental Sydney Sugar Rush Fairy Floss – made from fairy floss, French meringue and cardamom crumble with a fresh lemon verbena sauce.
LOCATION: InterContinental Sydney
117 Macquarie Street, Sydney 2000
TIME: The Cortile: Food is available daily from 7:00am -11:00pm
117 dining: Tuesday – Saturday from 5:30pm-10:30pm
A TASTE OF WHITE TRUFFLES : November 1- 31st
Dishes include Confit smoked Byron bay pork jowl to Robata grilled tajima strip loin.
- Six dishes and matching wines: $135 per person
- Six dishes: $95 per person
For more information go to http://www.icsydney.com.au/dine-drink/the-cortile/, http://www.icsydney.com.au/dine-drink/117-dining/ and to make a booking visit www.interconsydney.com.au, call 02 9240 1396 or email firstname.lastname@example.org.