The InterContinental Sydney has hit refresh on the culinary route of in-house restaurant Pont Eating Room.
Chef de Delicacies Kanishka Amunugama is now heading up the kitchen and has reworked the menu to characteristic dishes that benefit from seasonal produce and the kitchen’s chargrill.
“We needed to create a menu that maximises the potential of each ingredient, leaving no aspect wasted and highlight sustainable sourced, seasonal produce,” says the previous Mount Lofty Home chef.
Entrees embody Bangalow candy pork with chorizo jam and Vegemite butter in addition to Bluefin tuna with fried capers, herbs, finger lime, and bonito mayonnaise; and sourdough crumpets with white anchovy chutney, goat cheese, and lemon thyme.
Bigger plates cowl brisket and tenderloin with compressed pear and beef fats hash in addition to pumpkin agnolotti with vanilla butter, hazelnut, and radicchio.
The kimchi fermented fries lined in Gruyere sauce are set to be one of the vital well-liked sides, with diners in a position to end 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 record has additionally been revised, and now focuses on drops from natural and biodynamic producers, with cocktails highlighting parts resembling bush mint, kiwi fruit, Davidson plum, and eucalyptus.
“Whether or not it’s for a catch-up with an previous buddy, a enterprise lunch, or a celebratory dinner, visitors can anticipate an approachable and complicated eating expertise from begin to end,” says Amunugama.
Pont Eating Room is open for dinner Tuesday to Saturday from 5:30-10:00pm.
