Decadent and daring: InterContinental Sydney has today announced the launch of Brunch at The Cortile, the newest culinary experience offering guests a buffet marketplace for the ultimate weekend indulgence.

Brunch at The Cortile will debut on Saturday 23 September from 10:30am to 12:15pm, offering guests the luxury to unwind in comfort for a refined dining experience featuring the season's freshest ingredients, house-made specialities, contemporary favourites and French Champagne.

Conceptually led by Head Pastry Chef, Simon Veauvy, Brunch at The Cortile draws inspiration from its ancient origins, introducing a menu bursting with sweet and savoury delights, enhanced with options for traditional Mimosas, Bloody Marys and French Champagne. Sweet specialties include homemade ricotta pancakes, Belgium waffles, vanilla millefeuille, rhubarb meringue tarts and homemade jam and honeycomb. Guests will also indulge in a spread of savoury sensations, with highlights including seasonal vegetable quiche, free-range eggs made to choice, an extensive bread station with Pepe Saya butter, and cheese and charcuterie with smoked ham, jamon serrano and boqueria jabali.

To celebrate the debut, InterContinental Sydney caught up with Head Pastry Chef, Simon Veauvy, to unveil the insider know-how about Brunch at The Cortile:

1. The inspiration? “We started with one purpose: welcome guests into a peaceful, charming ambiance where they can relax and gently start the weekend with great food and family. My team has created many homemade favourites and then added elements of refreshing and surprising dishes to delight any palate.”
2. Chef's pick? “The seasonal vegetable quiche and ricotta pancakes are both very close to me. I have taken inspiration from my childhood, and my own experiences cooking with my mother and grandmother, to create two very traditional and comforting dishes that people love.”
3. The history of Champagne and Brunch? “This one goes back a long way and is a tradition we have kept to enhance the brunch. There's much speculation on how 'brunch' came to be, but some believe it dates back to Prohibition as an excuse to drink alcohol. Brunch is designed to be a weekend indulgence!”
4. The guest expectation? “With every culinary experience we offer, I want to surprise our guest and open them to unexpected flavours. What guests may not know is the extent of our presentation and intention. We have designed a very deliberate rustic, warm and comforting presentation to showcase the buffet. The visual set up purposefully works with the food to enhance the sensations.”

Pricing and availability:

• Available in The Cortile from 23 September 2017, available every Saturday & Sunday 10:30am-12:15pm;

• To mark the launch of Sydney's hottest new brunch experience, InterContinental Sydney invites diners to enjoy Brunch at The Cortile for the exclusive price of $49 per person (normally $65 per person) for the months of September and October. This offer includes a glass of sparkling upon arrival.
• From 5 November 2017 pricing is $75.00pp including glass of French Champagne; $65.00pp including glass of sparkling wine; $35pp children under 12 years.

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