Stockroom, the new restaurant of the-soon-to-open InterContinental Sydney Double Bay hosted an exclusive preview dinner to coincide with the first release of The Penfolds Collection.
Stockroom, InterContinental Double Bay
Located on the first floor of the new InterContinental Sydney Double Bay, Stockroom brings market-fresh produce prepared using techniques such as curing, smoking, pickling, dehydrating and cooking using a robata grill.
European Pantry-Style Room
Stockroom has a dual personality, combining casual dining with glass pantries filled with fresh produce on one side with natural stone chef’s tables on a mosaic tiled floor, and an elegant dining room with plush carpet, two-seat sofas, tub chairs and two feature curved banquette with fluted upholstered walls.
Jamon Iberico and Picalilli
Guests were greeted with Taittinger champagne and delectable canapés prepared by the chefs in the glass pantries bar with fresh produce on one side. These included jamón iberico withhousemade Piccalilli, wagyu beef tartare and goats cheese eggs with beetroot.
Executive Chef Julien Pouteau heads the kitchen and brings his international experience in luxury five-star hotels and Michelin-star restaurants to Double Bay. Head Sommelier, Kabir Antoniak, (ex Aria Sydney, Aria Brisbane, Rockpool Bar & Grill Perth, Fins and Daniel O’Connell in North Adelaide)
Scallops and Zucchini Flowers
Penfolds has partnered with the InterContinental Double Bay and will deliver the Bin 311 Tumbarumba Chardonnay and Bin 28 Kalimna Shiraz as house pours. However, the evening featured a tasting of some of Penfolds’ best, including the highly anticipated 2010 Penfolds Grange.
Goats Cheese Eggs with Beetroot
The five course dinner was prepared by Executive Chef, Julien Pouteau matched with Penfolds wines by Stockroom’s Head Sommelier, Kabir Antoniak and served in the dining room. Penfolds Winemaker Stephanie Dutton gave insights into each wine while Executive Chef, Julien Pouteau introduced the food pairings.
Cured Tuna Belly with Kombu Breton and Pickles
The first course was Cured Tuna Belly with Kombu Breton and Pickles. Blue fin tuna was cured with kombu and served with watermelon for a touch of sweetness, pickles to refresh the palate, radish and fennel, and dollops of avocado for creaminess. Light and fresh with delicate flavours, the dish was paired with the 2014 Penfolds Bin 51 Riesling from Eden Valley, a young wine with a floral bouquet and crispness on the palate.
Smoked Duck Ham, Egg, Mango and Cardamom
Next was the Smoked Duck Ham, Egg, Mango and Cardamom, delicious thin slivers of lightly smoked cured duck with a mango relish that adds a touch of heat from the chilli along with some acidity. 2013 Penfolds Reserve Bin 13A Chardonnay from the Adelaide Hills accompanied the dish, a buttery wine with citrus notes and soft oak.
Roasted Langoustines, Green Asparagus Etuvée, Bone Marrow and Woodland Cress
The next pairing was the standout of the evening. The Roasted Langoustines, Green Asparagus Etuvée, Bone Marrow and Woodland Cress was a sensational dish with a combination of acidity, citrus and bitterness to accompany the sweetness of the langoustines. Paired with the “White Grange”, the 2011 Penfolds Yattarna Chardonnay is big, bold, oaky and structured with richness of fruit. This multi-regional wine is made predominantly form Tasmanian grapes and took 144 trials to perfect before it was voted as the winemakers’ favourite.
Blackmore Beef Fillet, Smokey Eggplant and Anchovy Egg Nog
The Blackmore Beef Fillet, Smokey Eggplant and Anchovy Egg Nog brought a myriad of delightful smoky and salty flavours to the palate. The beef was lightly smoked, cooked rare and served with eggplant cooked over charcoal with a smear of salty white anchovy eggnog. The meat melted in the mouth with sweetness and smoke.
2010 Penfolds Grange
The big bold flavours were paired with the smooth and velvety 2010 Bin 707 Cabernet Sauvignon from South Australia, as well as the star of the night, the 2010 Penfolds Grange. The luxuriant wine had been decanted and burst on the palate with a delicious fine balance of ripe fruit and soft oak.
A hard act to follow.
Almond Pastilla, Buttermilk, Opalys and Honeycomb
Dessert brought Moroccan flavours to the table with Almond Pastilla, Buttermilk, Opalys and Honeycomb which paired well with 2014 Penfolds Cellar Reserve Viogner, an iced wine with a floral, fruity and delicately sweet character.
Stockroom and Stillery gin bar open in mid-November 2014.
Stockroom is featured in our Top 10 Hot Restaurants & Bars in Double Bay.
Photography © by Corinne Mossati for Gourmantic – Copyright: All rights reserved.
InterContinental Double Bay
33 Cross Street, Double Bay NSW 2028
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