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Top Sydney hotel blends music with amazing tastes

March 20, 2014 Headline News, Hotel News No Comments Email Email

egtmedia59InterContinental Sydney has developed a fantastic way to combine fine dining, cocktails and exhilarating music.

Throughout April, June and August, the downtown Sydney hotel and architectural icon is holding a series of food, wine and music evenings in partnership with Sydney Symphony Orchestra.

The venue for these exclusive live performances is the historic and beautiful Cortile bar and lounge on the ground floor. The Sydney SSO and friends at InterContinentalSymphony Orchestra evening events have been designed to captivate guests’ ears, eyes and palates. The first one took off with style and gusto last week, as guests sampled extraordinary flavours such as Ceviche de Pescado and a Fat-Washed Bourbon. The bourbon cocktail came with a big, golf-ball-sized globe of ice.

Each intimate concert will present a sample of music from years gone by. Menus are carefully crafted, based either on the music being played or the era or location the music derives from.

The launch event last week saw a menu from InterContinental Sydney’s esteemed chefs, Tamas Pamer and Julien Pouteau. Guests were whisked from Renaissance Venice to the New York Jazz era; from Handel’s Water Music Suite to Bernstein’s West Side Story. The Sydney Symphony Orchestra Brass Quintet added a French Fanfare and Offenbach’s energetic and infamous Can Can.

“We are extremely excited to bring this new and exciting sensory experience to Sydneysiders, in an intimate and stunning environment,” Robert Miletic, InterContinental Sydney Director of Sales and Marketing, commented afterwards.

“With access to some of the world’s greatest musicians alongside our team of highly skilled creative chefs, we believe this year’s partnership with the Sydney Symphony Orchestra will be extremely enjoyable.”

To give an idea of the exotic and unusual fare provided, here’s a menu sample from last week.

Old Fashioned Cocktail: “A Fat-Washed Bourbon with a smoky undertone provides an intense masculine taste which sits beautifully with the deep sounds of the bass”.

As for the food: Caviar, Scotch Egg, Duck a l’Orange, Bouchée à la Reine, Plantains, avocado, Pork belly, Ceviche de Pescado, lime, Jalea peruana, Croquetas de Pollo.

The evenings start at 5.45pm and finish by 7pm. Premium seats plus cocktail and canapés: $100 per couple/$50 per person; premium seats plus cocktail only: $50 per couple/$25 per person.

The dates of additional events, to be held in April, June and August, will be revealed in due course.

Written by : Peter Needham

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