All eyes are on the InterContinental Double Bay, set to launch in November. Providing Sydneysiders with the perfect bayside retreat, this hotel refurbishment (it’s the old Ritz Carlton) is poised to breathe new life into Double Bay. Alongside the Stillery gin bar, you’ll find a new dining hotspot called Stockroom. It’s headed up by one of my favourite chefs, Julien Pouteau. Julien has simplified his usual Café Opera cooking style, and focused on “curing, pickling, dehydrating, fermenting” – food art forms that hark back to Double Bay’s 200-year old farming legacy. His produce-driven menu will include dishes like Blackmore beef fillet with smokey eggplant and anchovy eggnog. His almond pastilla with buttermilk, Opalys white chocolate and honeycomb might well be the best dessert I’ve eaten so far this year. Head Sommelier Kabir Antoniak has put together a list that features sixty percent NSW wines, showcasing the best of our state. Penfolds’ wines, including their elegant 2011 Penfolds Yattarna Chardonnay, will be available across the hotel, and indeed at all of the InterContinental’s properties, demonstrating their commitment to excellent Australian products.