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InterContinental Sanctuary Cove Resort and Penfolds Wine Team Up Once Again to Turn Up the Heat in the Fireplace

March 7, 2016 Dining No Comments Email Email

Australia has been cutting its teeth on ambitious dining and wine experiences, repositioning itself as a world-class destination for culinary excellence.


This March, InterContinental Sanctuary Cove Resort takes dining to the next level with an exclusive Penfolds Wine Dinner for the ultimate collaboration of culinary expertise.

Partnering for the second year, InterContinental and Penfolds Wine will launch the Penfolds Wine Dinner inside the hotel’s signature restaurant, The Fireplace, on 23 March 2016 in an intimate experience from 6:00-9:00pm.

The resort’s award-winning sommelier, David Stevens-Castro, will team up with brand ambassador and The Age’s Top 100 Most Influential Victorians, Adrian Marchioro, to showcase a series of hand-selected wines over a three-course degustation menu. In a first for the resort, guests will experience the 2002 Grange Shiraz, one of the world’s most prestigious, critically acclaimed and iconic wines.

“It is a privilege and great excitement to present this rare opportunity to our guests,” said David Stevens-Castro, Resort Sommelier. “The Grange is arguably Australia’s most celebrated wine and proudly listed as a Heritage Icon of South Australia. As a vintage found only in specialty off-licence, auction houses and collector cellars, it is something profound to present.”

“Penfolds Grange is an intensely-flavoured and powerful blend that requires a precise pairing of menu,” said brand ambassador and sommelier, Adrian Marchioro. “InterContinental Sanctuary Cove Resorts has one of the most respected culinary teams; it was a natural fit for us to deliver the most of the Penfolds philosophy.”

Complementing the wine tasting will be a tailored three-course menu by Executive Chef, Parashuram Pathak, introducing experiential techniques and know-how from a recent secondment at Noma restaurant in Denmark. Specialty courses include Cured Tasmanian trout with macadamia and citrus, grass-fed beef striploin and a chocolate marble cheese cake with raisin jam and walnuts to end the evening in style.

Join us on March 23 in The Fireplace as we ignite your culinary journey.


For restaurant reservations please call Emma Heath on 07 5501 9832 or email

For general resort enquiries and further information, please visit or, call 07 5530 1234 or email

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Twitter: @InterConSanc

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