High coffee at InterContinental Sydney

InterContinental Sydney has launched a first for coffee lovers in Australia, collaborating with celebrated chef and coffee connoisseur Stefano Manfredi to create a decadent high tea experience with a twist.

Presented in the style of a traditional afternoon tea, InterContinental Sydney’s new High Coffee is a feast of savouries and sweets complemented by Espresso di Manfredi by Piazza D’Oro coffee.

The experience – which was created in collaboration with the Douwe Egberts coffee and tea team and Stefano Manfredi – begins with an Espresso di Manfredi Spice Martini, made with chilled espresso and shaken with InterContinental Sydney’s own spiced syrup and vanilla-infused Belvedere Vodka. The cocktail is matched to a selection of gourmet sandwiches including smoked salmon with mascarpone and preserved lemon, and Wagyu beef with cucumber relish and watercress.

A chilled Café Freddo follows as a great accompaniment to the variety of warm sweet and savoury delights served on a three-tiered stand, such as prosciutto and asparagus quiche, feta and olive mini muffin, Belgian waffles and chocolate and espresso crêpes.

After a refreshing house-made green apple sorbet, the experience concludes with cakes and pastries including wattleseed macaroons with P125 Valrhona-coffee curd, infused-cinnamon and ginger chocolate crème brûlée, and salted caramel and espresso bavarois cream éclairs.

Desserts are paired to a coffee of the guest’s choice, with InterContinental Sydney’s experienced baristas on-hand to provide recommendations on best matches.  Styles include espresso, doppio espresso, ristretto, macchiato and the signature Café Corretto – a shot of Espresso di Manfredi “corrected” with a shot of grappa.

InterContinental Sydney’s talented team of chefs devised the new High Coffee with coffee lovers in mind.

“We have been catering to Australia’s tea drinkers with our popular traditional high tea for years. The time has come for coffee drinkers to be spoilt too with this new indulgent afternoon experience,” said InterContinental Sydney’s Executive Chef, Tamas Pamer.

“As far as we know, our High Coffee is the first of its kind in Australia and we’re really excited to be treating our guests to the experience.”

Available daily, High Coffee is served in the heritage surrounds of InterContinental Sydney’s Cortile lounge at the centre of the hotel, between 11:00am and 7:00pm.  Bookings are essential.  Priced at $55 per person, the experience includes a martini upon arrival, Café Freddo, a coffee of choice and the three-tiered stand of treats.

James Wilkinson

Editor-In-Chief, Hotel Management

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