Tasting direct from the suppliers at 117 dining at InterContinental Sydney


117 dining is a new venue imbued with InterContinental Sydney’s passion to promote the best produce of the region. To celebrate the launch of the hotel’s latest restaurant, InterContinental gathered some of its key suppliers to present their sumptuous wares to the media. Six stations – representing meat, seafood, vegetables, butter, truffle and dessert – created a seemingly never-ending stream of tasty morsels, showcasing the 2015 ‘Taste of…’ degustation series, featuring the best of wagyu, white truffle and black truffle menus.

Among the suppliers were Vic’s Meats, who kept beef simple with a tasty sauce with grilled wagyu and mushrooms; Red Claw Seafood, with the pleasure of oysters and delicate tuna topped with roe; Epicurean Harvest with Erika & Hayden, whose crisp baby kale was the perfect accompaniment to thinly sliced wagyu biltong; Pepe Saya, whose cultured salted butter is heavenly on a slice of fresh bread; and Lowes Mount Truffière, supplying oil for the night (surprisingly paired with crab) but set to showcase its splendid Perigord black truffle with an all-out dining extravaganza in winter (the Taste of Black Truffle with Lowes Mount Truffière dinner at 117 dining will be available between Tuesday 16 June and Saturday 11 July).

InterContinental’s own pastry team provided two extraordinary desserts, each one transporting guests back to childhood. The first did so with strawberry-flavoured fairy floss with shortbread, meringue and cassis, while the second reimagined the comfort combination of milk and honey as a milk ice-cream and honey mousse, topped with dehydrated milk foam on a bed of crunchy oat biscuit and salted honey brittle.


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