Sydney, New South Wales

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Situated in the sophisticated Sydney suburb of Double Bay, the InterContinental Double Bay offers luxury accommodation only minutes from the CBD. The hotel’s restaurant, Stockroom, is under the helm of executive chef Julien Pouteau, who has crafted a seasonal modern Australian menu using on-trend techniques such as curing, smoking and pickling. Stockroom’s dining experience pays homage to Double Bay’s farming legacy, when the bay was a popular haven for fisherman and farmers.
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General info


33 Cross Street,
Intercontinental Hotel Double Bay
Double Bay NSW 2028


Double Bay



Bistro, Buffet available, European, Five Star Hotel Dining, French, Gluten free available, International, Modern Australian, Organic, Shared Plates, Steakhouse, Vegetarian available

Price Range:

$$$$ ~ $$$$


Fully Licensed (no BYO)

More info


Stockroom restaurant and grill delivers fresh, best-in-class ingredients to the table each day, with friendly service, a homely flair and dishes designed to share.

Collaborating with local suppliers and makers, our Executive Chef and his talented team use the robata grill to turn produce, from fresh seafood to crisp seasonal vegetables, into uncomplicated but unforgettable culinary creations.

Dishes are complemented by a range of housemade preserves, breads and market-fresh sides, made using techniques such as curing, smoking and pickling.

Stockroom dining is enhanced by an extensive list of local and international wines, and down-to-earth service in the smart but comfortable restaurant surrounds, overlooking leafy Double Bay.

The restaurant’s unique split setting inspires different types of dining: the luxury kitchen-style pantry comes alive for breakfast and brunch with a market-style buffet offering, while the light-filled dining room with comfortable two-seat sofas and curved banquette seating is perfect for a la carte dining.

Private dining and events are also available in the pantry, with high bar stools tucked into natural stone chef’s tables atop a mosaic tiled floor.

Located on the first floor of Sydney’s newest luxury hotel, InterContinental Sydney Double Bay, Stockroom is open to hotel guests and visitors seven days a week for breakfast and dinner.

For more information and bookings, contact the team on +61 2 8388 8372 or


As I stand in the grey marble lobby of InterContinental Double Bay, I look around, secretly terrified that somebody is about to catch me out. You see, five star hotels make me nervous - I feel as though I don't belong. I cautiously flit through the complimentary cookbooks in the lounge area, and can’t but notice the amount of staff, all ready to leap to your help with just a nod. My nervous anticipation doesn't last long though, as we’re shown to the Stockroom, I’m immediately put at ease.

The lime-hued tone of the dining room is the antithesis of what I expected. Velvet cushions beg to be leaned on, natural light streams through the high windows and there is a warm, affable vibe that encourages you to relax. In fact, it’s so down-to-earth that I could almost imagine coming downstairs from my suite, in my white dressing gown and fluffy slippers, to nibble on bundles of organic grapes and slices of crispy bacon, perfectly poached free range eggs and anything else that tickles my fancy from the buffet breakfast – well, almost. Today, however, we are here for lunch.

If I were a chef, I’d like to work in the Stockroom kitchen. Spatchcock is sourced from the Southern Highlands, barramundi from Cone Bay, beef from Cape Grim – while the butter is Pepe Saya, bread is courtesy of Infinity Bakery and they work with butcher Anthony Puharich from Vic’s Meats. Executive Chef Julien Pouteau, who formerly worked at InterContinental Sydney, leads the kitchen and clearly knows how to write a menu. Homemade damper bread is served on a board, complimentary, with two dipping sauces; a smoky, whisky barbeque sauce and a nutty, crunchy peanut and bacon sauce. To start, the shaved fennel salad is clean and fresh, with an avocado sort-of mash, with flecks of cottage cheese and dressed with a subtle lemon vinaigrette. The faro crisp, golden and crunchy, is like the restaurant version of a vita-weat, which creates texture but also adds a nutty-earthy dimension to the dish. A classic chicken Caesar salad is jazzed up with umami-loaded white anchovies, crunchy baby gem lettuce leaves and crisp flecks of bacon.

The grill menu steals the show, with its abundance of locally-sourced ingredients. It reads simply; flame roasted Angus beef rib eye, robata grilled tiger prawns, rosemary Pyrenees lamb rack – however, as our dishes arrive in front of us, simple is the last word on my mind. The duck is elegant, refined and, I don’t want to say ‘fancy’ as that has negative connotations but, each dish is almost too pretty to eat. Again, that almost word – ‘almost’, but not quite. As I take a mouthful of still-pink duck with a thin slice of golden beetroot - it tastes better than it looks (and that’s usually an apt description for dishes like lasagne), not a dish as pretty as this. I sit upright, as this food suddenly reminds me that this is not just a restaurant in a five star hotel. It is a five star restaurant.

Anna Lisle

Specials & Events

This restaurant has not scheduled any event.


100 pax
Group Bookings
Passionate about delivering fresh, best-in-class ingredients to the table each day, with a homely flair and dishes designed to share, Stockroom set menus the very best for your party or group to experience.

Reservations are available for all of the tables in the dining room for breakfast seven days a week and dinner, Tuesday to Saturday.

For group bookings of more than 10 people and private dining, please contact the team directly on +61 2 8388 8388 or to make a booking.


Accessible by wheelchair
Accommodation available
All day dining
Award Winning / Hatted
Bar / Wine Bar
Fixed / set price available
Historic Building
In a 4 or 5 Star Hotel
Light meals available
Private Dining Room
Retail produce
Romantic / Intimate
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10
This restaurant does not have any awards.


This restaurant has not being recommended yet.
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