Steven Woodburn

The InterContinental Sydney has hit refresh on the culinary direction of in-house restaurant Pont Dining Room.

Chef de Cuisine Kanishka Amunugama is now heading up the kitchen and has reworked the menu to feature dishes that make the most of seasonal produce and the kitchen’s chargrill.

“We wanted to create a menu that maximises the potential of every ingredient, leaving no element wasted and spotlight sustainable sourced, seasonal produce,” says the former Mount Lofty House chef.

Entrees include Bangalow sweet pork with chorizo jam and Vegemite butter as well as Bluefin tuna with fried capers, herbs, finger lime, and bonito mayonnaise; and sourdough crumpets with white anchovy chutney, goat cheese, and lemon thyme.

Larger plates cover brisket and tenderloin with compressed pear and beef fat hash as well as pumpkin agnolotti with vanilla butter, hazelnut, and radicchio.

The kimchi fermented fries covered in Gruyere sauce are set to be one of the most popular sides, with diners able to finish off their meal with a chocolate mousse topped with butter crumb and raspberry crisp or a ricotta mille feuille with caramelised butter pastry and orange blossom syrup.

The wine list has also been revised, and now focuses on drops from organic and biodynamic producers, with cocktails highlighting elements such as bush mint, kiwi fruit, Davidson plum, and eucalyptus.

“Whether it is for a catch-up with an old friend, a business lunch, or a celebratory dinner, guests can expect an approachable and sophisticated dining experience from start to finish,” says Amunugama.

Pont Dining Room is open for dinner Tuesday to Saturday from 5:30-10:00pm.