The origin of our food, where it is from and how it is grown and cooked, remains the main ethos of 117 dining, helmed by Senior Sous Chef Luke Fernley.
InterContinental Sydney’s Harbour-side location was an enormous inspiration for 117 dining’s new spring a la carte menu. The restaurant’s proximity to the freshest Sydney oysters and water-bound crustaceans in Australia, the menu’s connection to seasonal local produce and its unwavering focus on bringing the finest modern Australian cuisine to the table were all front-of-mind for Chef Luke Fernley as he designed each dish.
Combining classical training and a panache for extracting the most innovative flavours and textures from seasonal local produce, 117 dining pushes creative boundaries and dishes up world-class fare. Winner of the 2016, 2017 and 2018 World Luxury Restaurant Awards for Best Luxury Hotel Restaurant, and 2018 for Best Asian Fusion Restaurant, and Two Hats by the esteemed Gault & Millau 2017 and 2018 guide.
Friday & Saturday
5.30 pm - 10 pm , last seating at 9 pm.
5.30 pm onwards
$55 for two course, $70 for three course and $85 for four course
For further information, enquiries about private or group bookings or to make a reservation, please contact Restaurant Reservations.