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High Coffee at the InterContinental Hotel Sydney, Australia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

High Coffee in Sydney at the InterContinental Hotel – A Heady Alternative to Afternoon Tea

High Coffee in Sydney makes for a heady alternative to afternoon tea. It also makes sense if you’ve been hiking the hilly streets of Sydney seeing the sights all day and your after-dark plans involve hitting the city’s bars and restaurants. Make a beeline for the Cortile at the InterContinental Hotel Sydney for coffee, carbs and chocolate.

High Coffee in Sydney will have a higher degree of success kick-starting your afternoon if you’re feeling weary after a morning’s sightseeing than tea, cucumber sandwiches and scones. And that espresso coffee martini will set the tone for a sophisticated evening ahead in Sydneytown. Yes, you heard right, a martini.

The High Coffee at the InterContinental Hotel Sydney is held in the Cortile – an elegant lobby café in the hotel’s central courtyard surrounded by imposing sandstone arcades. It was once the government Treasury Building and dates back to 1851.

The InterContinental Hotel’s High Coffee – and no, it’s not a typo; it’s a play on high tea – begins with a potent espresso martini: chilled espresso, vanilla-infused vodka, coffee liqueur, and a dash of spice syrup. It’s like knocking back a double espresso while sipping a martini. 

The caffeine hits don’t stop there, so if you’re not a bean lover, don’t do stimulants, and would rather be sipping green tea, best to give this giddy offering a miss. If you are a coffee lover, then read on.

High Coffee in Sydney at the InterContinental Hotel – a Heady Alternative to Afternoon Tea

Soon after our espresso coffee martini is served, a triple-tiered tower of some of the most sophisticated savoury treats we’ve seen on any afternoon tea menu arrives at our sunny table in the light-filled Cortile.

On one tier are the sandwiches: Wagyu beef, cucumber relish and watercress panini; roasted chicken, avocado and semi-dried organic tomato on linseed rolls; and smoked salmon on rye with mascarpone and preserved lemon.

Arriving soon after that, so that they stay hot, and placed on another tier, are the ‘warm afternoon savouries’: petite homemade beef and burgundy pies, prosciutto and asparagus quiches, mini olive and feta muffins.

And on a separate plate, supposedly to whet our appetite for the sweets to follow, are chocolate and espresso crepes and Belgian waffles. This selection is served with an icy café freddo, which is a perfect match.

High Coffee at the InterContinental Hotel Sydney, Australia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Next, staying true to the tradition of afternoon tea in Australia, come scones that would make my Nanna proud — both plain doughy scones and scones speckled with dried fruit, served with fresh double cream and strawberry jam.

A palate cleanser follows of green apple sorbet and the now-empty savoury tier is replaced with more sweets: an opera slice with Espresso di Manfredi and chocolate ganache and gold leaf; an infused cinnamon and ginger chocolate crème brûlée; salted caramel and espresso bavarois cream éclairs; wattleseed macarons with P125 Valrhona-coffee curd; and meringe with Bailey’s cream and candy macadamias.

For this truly decadent course, our waitress invites us to select the coffee accompaniment ourselves, although says a barista is available if we need assistance, and there are coffee-sweet matching suggestions on our menu: espresso or doppio espresso (double espresso) to pair with the slice, mocha to complement the brûlée, ristretto (condensed espresso) for the éclairs, macchiato (espresso stained with milk) to match the macarons, and Aussie favourite, a flat white, to wash down the meringue.

High Coffee at the InterContinental Hotel Sydney, Australia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

I’m not sure about this last pairing. I think it needs an espresso to cut through all that sweetness. By this stage, I am so alert I am ready to sit down and write this post. Or a book. Or two. I must admit I’m also feeling a teensy bit queasy too. I’m not a sweets person and wouldn’t usually tuck into so many sugary treats in one sitting.

Personally, I would have preferred more savoury bites – or another martini. So I appreciate the café corretto, a shot of Espresso di Manfredi coffee ‘corrected’ with Italian grappa, that comes our way. It’s a nice touch from Italian-Australian chef Stefano Manfredi, who collaborated with the InterContinental to create this brand-new high coffee experience.

Steve Manfredi has long been one of our favourite Sydney chefs – we used to dine at his restaurants Manfredi and Bel Mondo, in the 1990s when we first started to get serious about eating and we tried and loved his new restaurant Balla on this recent trip. More on that soon.

High Coffee at the InterContinental Hotel Sydney, Australia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Being of northern Italian heritage, Steve Manfredi takes his coffee very seriously – so seriously that he and his business partner, the lovely Julie Manfredi Hughes, launched their own coffee brand Espresso di Manfredi by Piazza Doro and it’s their beans that are used throughout the high coffee experience.

The coffee is very Italian – all at once sophisticated and traditional. One sip took me back to downing espressos at stand-up coffee bars in Italy, which in a country where coffee has been so Australianised – sip coffee at good Sydney or Melbourne cafés and you’ll see what I mean – is comforting.

Although here it should also be said (especially for our English readers) that this is not really ‘high coffee’ as such, if we’re getting technical but ‘afternoon coffee’. Because the inspiration is afternoon tea not high tea, which was traditionally an early working class dinner.

But these days, particularly in Australia and the USA, people often conflate the two. In this case, I’m guessing that ‘high coffee’ just sounded better.

Whatever it’s called, it’s deliciously indulgent fun and is a fantastic way to end an afternoon and kickstart an evening in Sydney. Just make sure your restaurant reservation is for a second sitting, as you won’t be hungry for a while.

High coffee in Sydney couldn’t be more different to the traditional afternoon tea at the Hotel Windsor in Melbourne. But then we wouldn’t expect anything less of Sydney, would we?

High Coffee at The Cortile, Hotel InterContinental Sydney

High coffee is served from 11am-4.30pm and is A$55 per person, including the martini, all savoury and sweet treats, and matching coffees. Bookings recommended.
The Cortile, Hotel InterContinental Sydney, 117 Macquarie Street, Sydney, Australia, 02 9240 1396

We experienced High Coffee as guests of the Hotel InterContinental Sydney, however, all opinions remain our own obviously.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. brandy bell says

    December 25, 2012 at 11:41 pm

    oh Lara– amazing! I just love the idea of high tea, so proper are formal, but coffee’s more my cup of tea ;) you’ve found the perfect solution — hooray!!

    i will be including this in the coffee around the world infographic and will let you know when it’s live! :)
    happy holidays :)

  2. Lara Dunston says

    December 26, 2012 at 7:43 pm

    Hi Brandy – Thanks. I think the InterCont and Steve Manfredi found the solution, not us! Do let us know when your infographic is up – would love to see it. Hope you’re enjoying your holiday!

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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