Intercontinental City’s 117 Dining.

You would be right in thinking you’re spoilt for choice when it comes to dining in Sydney, however think wisely and there’s only a handful of fine dine restaurants in the mix. We know this one will be a contender…

The minimalist staircase up to 117 Dining doesn’t give much away.  However, met with the dramatic dining room of deep shades and quirky lighting, the setting only enhances the dining experience that comes to follow.  Before we could be wined and dined with the six course extravaganza… There were compulsory cocktails and canapés to be tried and tested!

Oyster Canapes at The Ruinart Dinner

Oyster Canapés at The Ruinart Dinner

While French 75’s with an autumnal twist were being crafted; roasted pear purée and fresh basil if anyone asks…  an unusual yet perfect combination of flavours would be the answer. The chefs got chatty, talking us through a rather wide selection of delectable bite size treats. It’s not every day your being circled with Yava caviar and oysters… I’m working on it! Slow cooked pork jowl with miso mustard and a crispy onion garnish…One of the many mini savouries to wake up our tastebuds in time for a captivating talk on how the collaboration of chefs and hotel born 117 Dining.

The Intercontinental Manager Joerg Thomas Boeckeler spoke of the story behind the new venue and its mission statement; “117 Dining is passionately dedicated to bringing the best from the land and sea, inspired by Sydney’s heritage, multiculturalism and metropolitan life”. With that the atmosphere was created for what was to be a breathtaking meal. A brief talk from head chef Tamas, explaining the focus on how using the best produce is key and how the project is the result of five years preparation and hard graft. Taking us through all the talents of each chef he has on board, and their specialities, had us all ready for that first mouthful.

One thing that is apparent throughout all the dishes is the importance they place in quality of suppliers. From the Pepe Saya butter to the fresh daily delivered seafood, top of the range produce is essential.

A wonderful innovative idea, using raw ingredients ground to bring out the flavours and then adding liquid nitrogen to create a sorbet!

A wonderful innovative idea, using raw ingredients ground to bring out the flavours and then adding liquid nitrogen to create a sorbet! Don’t mind if we do…

A supplier very key to the event was Ruinart. The oldest champagne house, founded in 1729  complimented each dish beautifully. Working together, Frederick (Ruinart Specialist) and Tamas paired each of the champagnes to each course giving small introductions, funny quips and a wonderfully informative glimpse into the world of Ruinart. According to Frederick the best time to drink champagne is from 9am till 9pm… sounds like our kind of guy!

Having a sweet tooth I was wowed by the presentation and flavours of the two desserts we taste the fairy floss taking everyone back to their childhood and the chocolate peanut butter bar that we all somehow made room for, both were worth saving that little bit of room for a sweet finish to any meal!

A luxurious restaurant in terms of both food and atmosphere, inspired by passionate people and the best of the best when it comes to the quality of produce.

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