Gourmet Kosher restaurant – for one night only

September 26, 2015 by J-Wire Staff
Read on for article

Sydney’s InterContinental Sydney Double Bay has announced another of its popular pop-up kosher restaurants for the Jewish community.

Kosher Stockroom

Kosher Stockroom

For the fifth pop-up kosher restaurant in the hotel’s series, Executive Chef Julien Pouteau has drawn on his Michelin-star restaurant experience to develop his most stunning three-course kosher menu yet, utilising its kosher kitchen – Sydney’s only fully-separate kosher kitchen.

Dishes on the menu include slow-cooked lamb ravioli, heirloom tomato, basil and pistachio; pan-seared barramundi, grilled cauliflower, crispy (kosher) chorizo with lemon emulsion; and caramelised pumpkin, mandarin sorbet, hazelnuts and chestnuts.

Four ticketed sittings will be held in the kosher-certified hotel’s Stockroom restaurant across the night, with three courses for $90 per person, and kosher beverages also available. Tickets are limited.

“The InterContinental Sydney Double Bay team looks forward to hosting the Sydney Jewish community for our next pop-up kosher restaurant in the series,” Executive Chef Julien Pouteau said.

“It’s our aim to deliver a dining experience and cuisine on par with the best in the city – except it is kosher. And with each pop-up kosher restaurant, we have been able to fine tune and offer a menu even better than the last.”

In addition to the pop-up kosher restaurant, InterContinental Sydney Double Bay continues to offer spectacular kosher dining for events and social celebrations across more than a dozen function spaces, with certification by the Kashrut Authority.

EVENT INFORMATION

Date:

Wednesday, 28th October, 2015

Times:

Sitting one: 5:45pm for 6:00pm / Sitting two: 6:15pm for 6:30pm
Sitting three: 8:15pm for 8:30pm / Sitting four: 8:45pm for 9:00pmLocation:

Stockroom restaurant, InterContinental Sydney Double Bay, 33 Cross Street, Double Bay NSW 2021

Price:

$90 per person

Reservations:

bit.ly/kosher-pop-up-restaurant

MENU

Entrée
Hot oak-smoked salmon, beetroot, curcuma dressing, freshly-picked herbs
Slow-cooked lamb ravioli, heirloom tomato, basil, pistachio

Main
Roasted chicken breast, young vegetable jardinière, tarragon broth
Pan-seared barramundi, grilled cauliflower, crispy (kosher) chorizo, lemon emulsion

Dessert
Warm banana split, vanilla ice cream, Chantilly, berries
Caramelised pumpkin, mandarin sorbet, hazelnut, chestnut

Speak Your Mind

Comments received without a full name will not be considered
Email addresses are NEVER published! All comments are moderated. J-Wire will publish considered comments by people who provide a real name and email address. Comments that are abusive, rude, defamatory or which contain offensive language will not be published

    Rules on posting comments