InterContinental Hotel Sydney Double Bay

Elegant and well-appointed, InterContinental Double Bay boasts deluxe accommodation in a quieter part of Sydney for those seeking privacy and luxury. The concept behind the food offerings is focused on the best local produce in Sydney.

We sat down with executive chef Julien Pouteau to chat about his background and his food philosophy for the hotel – across its Stockroom restaurant, Stillery bar, Rooftop Pool & Lounge, in-room dining and events menus. The main aim is to select the best in class of what Sydney and the wider local area has to offer. But lunch and dinner also celebrates the robata grill. It’s a casual affair, and the perfect spot for friends and family to catch up.

Breakfast is intended as a journey for guests. At the buffet there’s a plethora of great produce with everything from Brasserie Bread and Pepe Saya to Malfroy’s Gold Honey on show. The bakery table is dressed with different options including Brasserie Bread’s single origin sourdough and date & apricot loaf.

Julien especially likes the story behind our Single Origin Sourdough, an artisan loaf made from grain that originates from a single source: grain that can be traced back to the farmer and the region where it was grown. Our single origin flour comes from a group of farmers in the Southern Flinders Ranges of South Australia. Other than giving people the connection to the wheat farmers, Julien also selected the single origin sourdough for the flavour, crunchiness of the crust and the rustic crumb.

Having worked and travelled worldwide, he has found that the Australian food scene has its own identity. Fine dining is slowly waning, and instead it’s much more about celebrating great produce. Australians are taking food as a comfort and they’re interested in making a connection with the produce being used in their food.

InterContinental Sydney Double Bay
33 Cross Street, Double Bay, NSW