The InterContinental Sydney has announced the introduction of new seasonal menus at 117 dining and The Cortile as well as the promotion of Simon Veauvy to head pastry chef.

The new menus are the culmination of a team effort between Tamas Pamer, Constantin Kautz and Simon Veauvy in conjunction with local New South Wales producers.

The new menu at 117 dining has retained its strong commitment to bringing the best from the land and sea to the plate with dishes such as the Rangers Valley Black Angus striploin grilled over charcoal served with forest mushrooms and sweet onion black sesame cake; and the John Dory grilled in sake and wakame butter accompanied with yoghurt, green elk, baby cucumber and fennel.

Renowned for its high tea offering, The Cortile’s updated menu offers a selection of seasonal berry themed desserts accompanied by a glass of bubbles, while the High Coffee menu will see the resident barista match Vittoria Coffee blends with a selection of sweet and savoury dishes.

As part of his new role, Veauvy will be tasked with creating dessert offerings within The Cortile, Cafe Opera and 117 dining. 

“I am absolutely thrilled about this new opportunity to help Tamas and Constantin lead in the kitchen, and look forward to sharing my ten years of international dessert experience with both visitors and Sydneysiders alike,” says Veauvy.

“Each of our venues offers a unique experience and caters for all taste buds and cravings. One will never be disappointed.”


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