Kosher kitchen doubles potential for InterContinental

Kosher kitchen doubles potential for InterContinental
By Daisy Melwani


Sydney’s only separate fully certified kosher kitchen is now open for in-house catering at the InterContinental Sydney Double Bay.

The kitchen received its certificate from the Kashrut Authority on site last week, and will offer catering for bespoke events rising out of growing demand from the local Jewish community as well as those in the greater Sydney region looking for five-star premises.

While the kosher kitchen was initially fitted by previous owner Ritz Carlton Hotels, IHG did not provide the estimated cost for refurbishment and the necessary requirements to ensure it was up to standard as a working kitchen.

Meanwhile, IHG confirmed to Travel Weekly a number of kosher events have already been booked at the hotel, with the first a Jewish wedding to be held on Valentine’s Day this weekend.

The hotel’s Stockroom restaurant executive chef, Julien Pouteau, will head up the kosher catering, which for the time being is only offered as a service for events hosted at the hotel ranging from weddings and barmitzvahs, to a celebratory L’chaim and private Shabbat dinners.

However, the hotel’s current acting general manager, Bruno Fallegger said some kosher dishes would be added to its in-room dining menu in future.

Currently, event guests can expect to order from a selection of vegetarian, seafood and meat dishes including grilled teriyaki salmon, beetroot-cured trout, maple-smoked duck breast or 12-hour roasted Moroccan lamb to name a few.

“Our focus is on bringing the freshest seasonal ingredients to our guests and enhancing their events with beautiful food, while ensuring all cultural and traditional rituals are respected,” Pouteau said.

Even cocktails served will be kosher, with the hotel’s concept gin bar, Stillery to stock a 209 kosher Gin.

Herb-crusted tuna nicoise

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