Martini’s are mixed tableside and N25 Kaluga Caviar is set to be a menu favourite at The Bar, paying homage to 1920s glamour and sophistication.
Restauranteur Maurice Terzini (Icebergs Dining Room and Bar, CicciaBella, RE) has been tasked with evolving the InterContinental Sydney Double Bay’s food and beverage offering, known for serving the likes of Princess Diana, David Bowie and Elton John, as part of a mission to reclaim the hotel’s grandeur.
With some of Sydney’s top restaurants housed inside the city’s hotels, Gowings at QT and Kiln at Ace Hotel to name a few, the pressure is on to create a food and beverage offering that can hold its own. Thankfully, with Maurice Terzini at the helm, you can rest assured InterContinental Double Bay is in very capable hands.
Inspired by the great hotel bars of London, Rome, Paris and New York, Terzini has promised to bring back glamour and sophistication to Sydney with martini trolley bars, table-side service, and a decadent cocktail and food menu within the Classic Cocktail & Supper Club.
Lewin White leads the kitchen as The Bar Head Chef. Beginning his career as an apprentice at Icebergs Dining Room and Bar, White has worked at Quay, The Langham and recently RE with Terzini. Now progressing into his new role at The Bar, Lewin is bringing to the table an unrivalled knowledge of sustainability and limiting food waste.
As well as the N25 Kaluga Caviar White’s key menu highlights include Blinis with Cultured Cream & Chives, an American Bar Cheeseburger, and Marron Cooked Over Coals, served with Crêpes. Behind The Bar, you’ll find Martini’s adorned with gold leaf olives, mixed with bespoke blends of French and Italian vermouths of the world. The drinks list reads like a 5* edition of the world’s most renowned cocktails, all reconstructed with a unique elegant twist.
Playing three nights a week, the venue welcomes back The Piano Man – Scot Finnie, one of Australia’s foremost piano vocal entertainers and a previous performer of the hotel’s past. The new entertainment programme is backdropped to a luxe aesthetic designed by renowned Sydney-based experiential design practice, Alfred. The design brief went something like “a Supper Club mixed between a classic cocktail bar and a 1920s piano lounge”, and boy did Alfred understand the assignment. Diving into the archives storage of the hotel, The Bar is adorned with unique and historical pieces from the venue’s past including grand silverware and signed photographs.
With an offering designed exclusively around the guest, The Bar is now open welcoming travellers, locals and Sydneysiders alike. Drop-in 7 days a week from 12pm – late to be transported to a world of 1920’s glam. Find out more here.