The truffle menu at InterContinental Sydney’s 117 restaurant is incredible
Truffle season is upon us and Sydney’s InterContinental Hotel at Circular Quay is turning it on for those of us who’re as die-hard as the very providores that bring the little morsels to our plates. Senior sous chef Luke Fernley – and master of the sweets, Simon Veauvy – have developed a five course set menu degustation that showcases not only the desirable truffle, but the luxuriousness of the 117 dining room, tucked away in the secludes of the hotel. Subtle, rich and very much what you want from a degustation, the menu at 117 at the InterContinental has been created to the integrity of the truffle to really showcase what they are as a standalone thing, but primarily, how they work with such foods as simple as brie cheese, to the more robust wagyu short rib – and everything in-between. Each course has truffle grated, shaved or infused with absolute finesse, in a way that only their expert chefs know how. What’s on the menu? You start with a truffle fettuccini, made with fresh pasta, which is arguably the best vessel to carry a truffle’s heady aroma. You then move on to a Piccolo Farm pastured quail, complete with fresh truffle shavings. Followed-by a wagyu short rib,because why not, with truffle shaved and permeated throughout a potato puree. Included are the likes of Simon Veauvy’s ‘Nutty Black Truffle’ brie which combines macadamia, malt and black truffle ice cream. Complete the meal with artful pairings of wine, all sourced from regions near and dear. With an… Read More
