InterContinental Sydney transforms into the ultimate dining destination
InterContinental Sydney has turned the most magical time of the year into a decadent line-up of culinary experiences across the hotel’s restaurants, bars, events collection and the exclusive InterContinental Laneway. In collaboration with Head Chef Stephen Lech and Head of Pastry Simon Veauvy, the InterContinental Sydney culinary team has launched an all-new collection of specially-curated dining and entertainment offers across Christmas Eve, Christmas Day, Boxing Day, New Year’s Eve and New Year’s Day.
The festive collection highlights include:
A Laneway Christmas: the pop-up Laneway returns for unforgettable Christmas events
High Tea turns high yuletide: a limited edition high tea arrives with a traditional Christmas flavour
All-new Christmas specialities: discover a new menu of Christmas flavours and speciality dishes across all of InterContinental’s restaurants and banquets
New Year’s Eve: three decadent private dining rooms are released after much demand
A Laneway Christmas pops up for special events
Discover the pinnacle of entertaining within the Laneway’s canopy of fairy lights, long run table with elegant festive theming and live entertainment inside the exclusive pop-up marquee. Aptly named the ‘Degustation of Festive Wonderment,’ the Laneway dining event delivers a five-course menu by 117 dining – winners in the 2016 and 2017 World Luxury Restaurant Awards – a menu designed with its signature ethos of home-grown excellence and locally-sustainable produce.
Crafted exclusively for the festive season, the award-winning 117 dining presents special dishes for the occasion, including Kangaroo Tartare with Illawarra plum, macadamias, ice plant & miso mustard; Berkshire Porkbelly with bourbon, apple, parsnip and crispy skin, and the intense dark chocolate & yuzu mousse dessert. Each of the five courses is expertly paired with a matching Australian wine by the resident sommelier.
Pricing and availability: available 8 and 9 December with further dates being released; 6:30pm service; pricing from $139.00 per adult with matching wines; available here.
High tea with a taste of yuletide
Reimagined with seasonal specialties and festive flavours, The Cortile’s iconic High Tea and High Tea Buffet is welcoming all-new Christmas additions to the much-loved afternoon tradition. Conceptually lead by Head of Pastry Simon Veauvy, the High Tea three-tier stands, High Tea Buffet and High Coffee menus will welcome festive specialties, including traditional Christmas plum pudding with vanilla custard, gingerbread crème brulee and handmade gingerbread cookies, home-made fruit mince tarts, and a traditional Christmas log slice from origins in French patisserie.
Exclusively from 16 December to 26 December, the festive High Tea will be available within The Cortile – the iconic centre of InterContinental Sydney now transformed into an elegant Christmas wonderland surrounded by green, red and gold trimmings.
Pricing and availability: exclusively 16-26 December 2017 (excluding Christmas Day); High Tea Stand on Monday through Friday from 12pm to 4pm; $60.00 per adult including a glass of sparkling wine; $30.00 per child (5-12 years), including a soft drink or juice.
High Tea Buffet on Saturday and Sunday: Two seating times available: from 1pm to 2:30pm, or 3pm to 4:30pm; $65.00 per adult including a glass of sparkling wine; $30.00 per child (5-12 years), including a soft drink or juice.
Christmas Day High Tea Buffet: 1pm to 3pm, or 3:30pm to 5:30pm; $95.00 per adult including a glass of sparkling wine; $55.00 per child (5-12 years), including a soft drink or juice.
Executive Chefs welcome a feast of festival flavour
Lead by Head Chef Stephen Lech and Head of Pastry Simon Veauvy, InterContinental Sydney’s team of chefs has remained faithful to the tradition of festive flavour and uncompromised taste, welcoming all-new dishes across Cafe Opera, 117 dining, The Cortile and banquet packages.
New to the Deluxe Buffet at Cafe Opera, Head Chef Stephen Lech presents halo dishes including the rum and pineapple Christmas ham with grilled pineapple, apple sauce, mustard and horseradish; a traditional roast turkey with caramelised stuffing, turkey jus, cranberry jam and gravy; 12-hour slow-roasted Milly Hill lamb shoulder on the bone, and seafood classics including lobsters with garlic and herb butter.
Sweet specialties have been introduced to celebrate the festive period, with the in-house pastry team welcoming apple and cherry strudel, spiced crème brulee, German Stollen, and handmade gingerbread men. 117 dining will present a special dessert menu reminiscent of the season with a signature dessert, “Christmassy,” featuring handmade gingerbread, spiced orange sorbet, lemon, vanilla sauce and crunchy biscuit.
*NB: all menu items are subject to change based on availability and are available only on specific festive dates; check website for all details.
Decadently Exclusive: New Year’s Eve in your own private dining room
After much demand, InterContinental Sydney has opened up three private dining rooms for groups from 24 to 60 guests, making this New Year’s Eve one of the most exclusive and indulgent yet.
From the elegant private dining rooms of award-winning 117 dining, to the newly refurbished Bridge Room, guests will discover the ultimate in exclusive elegance to reign in the New Year, alongside a menu from the trusted culinary teams. Located on the skirts of Circular Quay, guests will be in the heart of the celebrations to continue celebrations into the evening.
Pricing and availability: all rooms available upon request; contact restaurant reservations on +61 2 9240 1396 or email@example.com to book.
The complete collection of festive dining menus, special packages, pricing and timing can be found on the InterContinental Sydney website here.
For further information, enquiries, or to make a reservations, please contact:
Restaurant Reservations on+61 2 9240 1396 or firstname.lastname@example.org