OUR FOOD & BEVERAGE STORY

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Virgil Sims
5 years ago
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1 OUR FOOD & BEVERAGE STORY

2 Our Food & Beverage Story From gourmet cocktail canapés to extravagant seated banquets, bask in the aroma of a truly unique five-star dining scene inside iconic InterContinental Sydney, with carefully curated wedding menus crafted by Head Chef Stephen Lech. Throughout your experience, your dedicated Wedding Executive will be by your side to guide you through menu tastings and our food and beverage story, ensuring your wedding day menus are designed with you, for you, always.

3 Canapé Collection COLD Raw salmon lettuce cup with ginger, soy and chilli Sydney rock oyster with honey mead jelly and salmon caviar Iberico ham crouton with goats curd, smoked tomatoes and salsa verde Beef tartare with horseradish cream, quail egg and celery salt Tofu and shitake rice paper rolls with mint, coriander and peanut dip Grilled focaccia with heirloom tomatoes and mozzarella EVOO crushed squash with Sonoma 11 seeds, chilli, honey and grains Blue swimmer crab cornet with avocado mousse Avruga caviar and soured cream tartlets HOT Truffle mac and cheese croquette Sage and parmesan quail leg with cinnamon spiced beetroot jam Octopus potato ball with sriracha mayonnaise Ricotta stuffed artichoke with herbs and panko Salmon fish cake with saffron dip Bianchini fritti (white bait) with tartar sauce and lemon Puffed mushroom with cured trout Chorizo sausage roll with mustard dip Fried panko crumbed potato and garlic ravioli

4 Plated Menu Collection ENTRÉE Jalapeno-spiced King prawns with papaya and watercress salad Seared scallop with celery root puree and golden raisin brown butter Octopus carpaccio with sweet corn, avocado and watercress Homemade chicken liver terrine with pickled grapes and apple condiment Garlic prawn and tomato risotto with smoked paprika and pepper vinaigrette Goat cheese zucchini flowers with tomato passata, zucchini, squash and mint King fish and salmon sashimi with pickled cucumber, avocado and French radish Heirloom tomato salad with Vannella mozzarella, lime compressed watermelon, fig and baby basil MAIN Duck leg confit with potato terrine Darling Downs beef striploin with roast beetroot and horseradish cream Roast chicken breast with truffle jus, mousseline potato, cavolo nero and mushrooms Crispy skin pork belly with Hunter jus, braised red cabbage and sage sourdough crumbs Pressed Moroccan lamb shoulder with buttered parsley new potatoes, sugar snap peas and jus Truffle ricotta tortellini with squash, green beans and asparagus salad Pan seared salmon with potato and parmesan gnocchi and Chinese spinach Herb coated Barramundi with creamed saffron potato, fennel and crab bisque DESSERT Jasmine crème brulee with cherry compote, vanilla and chocolate sable Dark chocolate mud cake with caramel curd, chocolate chantilly and vanilla ice cream Lemon meringue tart with lemon curd, toasted meringue, lemon sorbet and almond crumble Exotic pavlova with coconut meringue, strawberry and rhubarb compote, lime and passionfruit French Éclair with crunchy choux dough, Madagascar vanilla cream, raspberry sorbet and caramelised almond Chocolate and citrus tart with dark chocolate mousse, yuzu curd, chocolate sable, flourless biscuit and citrus sorbet Classic cheesecake with mango, blueberry, crumble and berry sorbet Apple tarte Tatin with caramel and vanilla bean mascarpone Please note that we do offer a shared banquet option with your choice of three entrees, three mains and three desserts for up to 60 guests.

5 Additional Selections OUR CHEF S STATIONS OYSTER SHUCKER $25 PER PERSON Sydney Rock and Pacific oysters with a selection of hot sauces and vinegars PEKING DUCK PANCAKES $25 PER PERSON Warm Peking duck with hoisin sauce, green shallots and steamed pancakes SUSHI AND SASHIMI BAR $30 PER PERSON Maki, nigiri, salmon, yellow fin tuna, Hiromasa king fish with Japanese condiments SUBSTANTIAL CANAPÉS $7 PER PERSON, PER CANAPÉ Crisp pork belly with smokey red cabbage Fried chicken thigh slider with bang-bang sauce and shaved iceberg Fish n chips with lemon and tartar sauce Lobster and prawn roll with celery, mayonnaise and cayenne pepper Tomato and basil flatbread with mozzarella di bufala Braised beef short rib skewers with pickles DESSERT CANAPÉS $5 PER PERSON, PER CANAPÉ Cookies and cream macaron Blueberry panna cotta Lemon tart with toasted meringue Strawberry and rhubarb pavlova with lime chantilly Dark chocolate trifle with cherries and flourless biscuit Jasmine crème brulée New York cheesecake with strawberries Pistachio and apricot slice

6 Beverage Packages DELUXE FIVE HOUR PACKAGE INCLUSIONS SPARKLING Tatachilla Sparkling Brut, McLaren Vale, SA WHITE Tatachilla Growers Sauvignon Blanc Semillon, McLaren Vale, SA RED Tatachilla Partners Cabernet Shiraz, McLaren Vale, SA DELUXE BEER Peroni Nastro Azzurro, Italy Cascade Light, Tasmania Bulmers Original Cider, Ireland Selection of soft drinks and mineral water Selection of tea and freshly brewed coffee PREMIUM FIVE HOUR PACKAGE INCLUSIONS SPARKLING NV Bimbadgen Sparkling Semillon, Hunter Valley, NSW WHITE Bimbadgen Sauvignon Blanc, Hunter Valley, NSW Penfolds Koonunga Hills Autumn Riesling, Barossa Valley, SA RED Bimbadgen Estate Shiraz, Hunter Valley, NSW Cumulus Climbing Merlot, Orange, NSW PREMIUM BEER Crown Lager, VIC Peroni Nastro Azzurro Bulmers Original Cider, Ireland Selection of soft drinks and mineral water Selection of tea and freshly brewed coffee

7 Please reach out to our Weddings Team on

Spring & Summer Seasonal Menu

Spring & Summer Seasonal Menu canapés COLD CANAPÉ Pacific oyster, yuzu kosho, pickled cucumber, bonito flakes Confit salmon, falafel crisp, smoked yoghurt, dill cucumber, sour cherry Salmon and spring