Restaurateur Maurice Terzini has announced that he has taken residency at the Intercontinental in Sydney’s Double Bay where he is overseeing operations at The Bar.

“The best bars and restaurants in the world are inside a hotel,” says Terzini.

“When the opportunity arose, it was too good of an offer to refuse. InterContinental Double Bay has so much history in the Eastern Suburbs, I have stayed here many times, and drunk in the old bar.

“We are bringing back elegance to Australian hotel bars with service and high-end quality.”

Terzini has teamed up with his business partner and Director of Operations, Dave Owen, to elevate the food and beverage offering at the hotel venue.

Guests can experience martini trolley bars, table-side service and an extravagant food and cocktail menu as apart of the Classic Cocktail & Supper Club.

Terzini has worked with Chef Alex Prichard (Icebergs Dining Room) to create a menu that champions local produce and focuses on classic, Italian, Australian and European dishes.

Highlights include N25 Kaluga caviar, blinis with cultured cream and chives, beef
tartare, the American bar cheeseburger and Marron cooked over coals, served with crêpes.

Blinis with cultured cream and chives

Heading up the kitchen is Lewin White who has worked in venues such as Icebergs Dining Room and Bar, Quay, The Langham and most recently Re- with Owner Matt Whiley, Terzini and Prichard.

Lewin is working alongside Hotel Executive Chef Denny Lohanda and his applying his knowledge of sustainability and waste reduction.

The beverage selection consists of reconstructed classic drinks that use ingredients such as gold leaf olives, French and Italian vermouths along with herbal and citrus-based liqueurs.

Beverage Creative Director Ana Page is behind the drinks offering.

The Bar is now open and welcoming patrons.

Image: Jason Loucas