Stockroom, InterContinental Double Bay, Sydney

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
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
Beef Tartare

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)

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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.

Stockroom, InterContinental Double Bay
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

About the author

Corinne Mossati

Corinne Mossati is a drinks writer, author of GROW YOUR OWN COCKTAIL GARDEN, SHRUBS & BOTANICAL SODAS and founder/editor of Gourmantic, Cocktails & Bars and The Gourmantic Garden. She has been writing extensively about spirits, cocktails, bars and cocktail gardening in more recent years. She is a spirits and cocktail competition judge, Icons of Whisky Australia nominee, contributor to Diageo Bar Academy, cocktail developer and is named in Australian Bartender Magazine's Top 100 Most Influential List. Her cocktail garden was featured on ABC TV’s Gardening Australia and has won several awards. She is a contributor to Real World Gardener radio program and is featured in several publications including Pip Magazine, Organic Gardener, Australian Bartender and Breathe (UK). Read the full bio here.