InterContinental Sydney has today strengthened its reputation for delivering highly-curated and innovative food & beverage experiences, announcing the launch of its August collection now available across the hotel's signature restaurants and bars:

• Wagyu & Wine arrives in five-course style with 117 dining
• Chocolate and Wine pairing arrives inside The Cortile
• The Tapas and Cocktail collection launches atop Supper Club

117 DINING: WAGYU & WINE FIVE-COURSE EXCELLENCE

Lead by Executive Sous Chef, Luke Fernley, and in partnership with Andrews Meats in NSW, 117 dining present a five-course Wagyu & Wine degustation of seasonal perfection. Showcasing the very best of Tajima – widely renowned as the natural treasure of all Wagyu bloodlines – guests will indulge in three courses of savoury with Wagyu flank tataki, Wagyu striploin MB 7 and 24-hour braised Wagyu short rib. Head of Pastry, Simon Veauvy, paves the way to a dessert finale with an expertly balanced pre-dessert and main dessert, infusing torched fresh meringue, apple and rose sorbet, and herbal citrus creations. 

Designed to enhance the rarity and quality of Tajima Wagyu, the five-course degustation is also available with matching wines from the 117 dining wine library. The Wagyu & Wine degustation is the latest culinary offer following the success of the truffle tasting menu; a reputation recognised by the World Luxury Restaurant Awards with 117 dining taking home the Continent award for World's Best Luxury Hotel Restaurant 2017. 

Pricing and availability: Available inside 117 dining every Friday & Saturday from 11 August; five-course menu is $139pp and $184pp with matching wines. Full menu available here.

THE CORTILE: BELGIAN COUVERTURE CHOCOLATE & WINE PAIRED TO PERFECTION

Born from the talents of resident sommelier, Robert Knight, alongside renowned chocolatiers, Chocolate 5018, the all-new Chocolate & Wine pairing arrives inside The Cortile. Under expert consultation, the all-new menu combines the finest coverture hand-made chocolates, each dressed with exquisite ingredients, paired with selected wines to enhance the notes and flavour.

Halo pairings include the Murry River pink salt, caramel and sultana milk chocolate paired with Morris 'Cellar One' Topaque, and the violet and raspberry milk chocolate paired with De Beaurepaire 'Henri' Merlot Cabernet Petit Verdot. For the ultimate immersion, the 'Chocolate & Wine Flight of 3' presents a trio of milk, white and dark chocolate selections, paired with three 50ml tastings of partnering wine.

Pricing and availability: Available inside The Cortile daily; the Chocolate & Wine Flight of 3 is $35pp. Full pricing and menu available here.

SUPPER CLUB: A TAPAS AND COCKTAIL COLLECTION ON ANOTHER LEVEL

An all-new rooftop experience has arrived with the launch of cocktail and tapas pairing spearhead by Head Bars Manager, John Toubia. Designed to offer a refreshing and revitalised Supper Club experience, the tapas collection presents a decadent selection of Tasmanian double brie cheeses, jamón serrano from la Boqueria, as well as an assortment of fruits, quince, Pepe Saya butter and Lavosh.

Supper Club remains the city's only hotel rooftop and bar on Sydney Harbour, with unobstructed views sweeping 270 degrees across the Sydney Harbour Bridge, Opera House and Royal Botanic Gardens all the way to the coast. 

Pricing and availability: Available in Supper Club from 8:00pm Thursdays to Saturdays; tapas for two, paired with two cocktails of your choosing for $75.

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ENDS

With any enquiries, please contact:
Nicole Crowley
PR & Communications Manager
nicole.crowley@ihg.com | 02 9240 1292 | 0434 323 530