OB真人视讯

Pont Brasserie is the final jewel in the crown for InterContinental Sydney's recent makeover.

In the heart of Sydney's pretty "sandstone quarter", head chef John Lyons brings Michelin experience from a few notables like Rascasse in Leeds.

He is serving up polished, timeless brasserie dishes like Balmain bug with roast garlic velouté and bisque, lamb loin with zucchini and thyme, fire-grilled whole fish, a spaghetti vongole, and a rum baba for dessert. 

Set within a handsome, heritage-inspired dining room, Pont Brasserie delivers on a classic long lunch. 

“We want to ensure the menu and friendly, efficient service appeals to both time-
strapped corporates, as well as our international and local hotel guests and those simply
looking for a leisurely long lunch and a distinctive Australian dining experience,” says Lyons. 

While you're there, check out InertContinental Sydney's incredible rooftop bar, Aster. 

Image credit: InterContinetal Sydney