Winter indulgences at InterContinental Sydney
InterContinental Sydney has launched a culinary series through its restaurants and bars, showcasing unique techniques and winter-inspired flavours.
Designed and led by InterContinental Sydney director food and beverage, Gabor Szikla and a team of talented chefs, the concept will feature a trio of winter-inspired experiences.
The hotel’s award-winning fine dining restaurant, 117 dining, will celebrate truffle season with a five-course truffle degustation menu, showcasing hand-selected truffles from local suppliers, Lowes Mount Perigord Truffle in NSW.
Blending the truffle throughout select ingredients to work in harmony with each course, the
three-course savoury, pre-dessert and main dessert tasting menu, will feature dishes such as truffle pasta with burnt butter sabayon, truffle corn-fed chicken and risotto, braised shoulder lamb with truffle parsnip, and the signature black truffle ice cream.
Up above on level 32, Supper Club has unveiled its ‘Golden Whistler’ cocktail – a hot chocolate cocktail infused with Cognac, Baileys, spiced salt caramel, botanic bitters and InterContinental milk chocolate. It comes served with house-made petit fours and a trio of milk, white and dark chocolate sheets, making it the ultimate winter indulgence.
Meanwhile, wine connoisseurs are now able to enjoy rare variants by the glass in The Cortile, thanks to the introduction of coravin technology from resident sommelier, Robert Knight. Coravin enables access to the globe’s finest corked wine bottles without breaking the seal, offering rare blends by the glass. Current halo wines available by the glass include Penfolds Grange 2012, Penfolds RWT Shiraz 2011 and internationally renowned wines from Bordeaux and Burgundy.