InterContinental Sydney’s Phoebe Nannetti manages the array of cuisine and drinks on offer at the five-star hotel’s numerous dining outlets. Here, Phoebe shares what she loves about her role and industry – and her hot tips for dining out in Sydney too.
What drew you to a career in hospitality and in cuisine?
I began my journey in hospitality at a local deli, surrounded by fresh produce. The experience was immersive, allowing me to explore marinating olives, deboning hams, and setting up cheese displays. The vibrant interaction between the customers, produce, and the space was invigorating. As we opened a wine bar, I truly appreciated the synergy between cuisine and hospitality. Over time, I developed meaningful connections with individuals in the industry, which deepened my passion.
Can you tell us about your role as Food and Beverage Director at InterContinental Sydney and what that entails?
As the Food and Beverage Director at InterContinental Sydney, my responsibilities include overseeing the department’s success and setting strategic goals to establish luxury brands within the InterContinental brand. We strive to gain recognition in the public eye and compete with the best in the national and global food and beverage scene. My role also involves ensuring we have the right team members to achieve these goals.
What emphasis does the hotel place on sustainably sourcing local ingredients or native ingredients? Do you have any preferred suppliers that you work with?
The hotel prioritizes sustainability and local sourcing. Director of Bars, Mattia Arnaboldi, uses ecoSPIRITS, a technology that reduces glass and cardboard waste for premium spirits and wine. The bar repurposes produce, using flesh, skins, and seeds as garnishes, ingredients in drinks, or for fermentation. The kitchen team emphasizes sustainable ingredients and highlights the connection to local landscapes and Australian botanicals.
Can you tell us about the new dining venue, Pont, and what sort of experience can guests expect to have there?
Pont Dining Room offers an elegantly casual dining experience, featuring locally sourced ingredients with a world-class touch. The wine list showcases exceptional local and international wines, complementing the dishes.
What can you tell us about the new menu at Aster?
Aster’s new menu is inspired by the Big Bang Theory, incorporating scientific concepts with creative culinary techniques like lacto-fermentation to produce unique flavors. The menu invites guests on a journey of discovery, with a stunning backdrop and a star-lit sky that perfectly suits Aster.
How do the three main venues differ at InterContinental Sydney (Treasury, Pont and Aster) and how would you describe the different experience at each?
Treasury is perfect for a pre-dinner cocktail, offering refreshing classics, local beers, and wines. Pont provides a world-class dining experience with thoughtfully curated dishes and international wines. Aster is the ideal spot for a nightcap, featuring creative drinks and a breathtaking view.
Together, these venues create a comprehensive experience that leaves guests wanting more.
For guests coming to stay at the hotel, can you give us your top five local dining and bar tips to explore when in the city?
I recommend guests experience the culinary scene at the hotel, as we strive to compete with the best in the market. For those seeking additional options, my top picks include:
Restaurant Hubert: Known for its French cuisine and unique ambiance.
Aria: Offering fine dining with a stunning view of the harbour!
Bistecca: A haven for steak lovers.
The Caterpillar Club: A cozy spot for a drink, vinyl, live music and a great vibe!
Pellegrino 2000: Infamous for hosting Taylor Swift yes, but the food and drinks are a winner – you can’t leave without a huge smile on your face
Banco: A wine bar in Manly, hop on the ferry, and enjoy natural wines and tapas done best!
These places offer a mix of exceptional food, great vibes, and beautiful views in Sydney.
For more information, visit sydney.intercontinental.com
