Saké Double Bay
The Intercontinental Hotel, 33 Cross St, Double Bay
02 8017 3104
Saké Double Bay is Sydney’s answer to stylish, contemporary Japanese dining in the suburbs. Housed in the entrance of the Intercontinental Hotel Double Bay, it boasts a distinctive flair that oozes style and radiates cool.
Featuring blonde wood, dark leather and luxe marble accents, the open-plan dining room is the perfect setting to enjoy some of Sydney’s finest Japanese fare. There are a variety of seating options, including an interactive sushi bar, three private dining rooms and an outdoor terrace. The restaurant also houses a stunning marble communal dining table that can seat up to 30 people, encouraging diners to share their experience with others.
It’s the fifth Saké for the owners, Rockpool Dining Group, who are also behind Spice Temple, Rockpool Bar & Grill, Fratelli Fresh, Café Ananas and The Cut Bar and Grill. Dishes are prepared by a team of trained chefs who have extensive experience with contemporary Japanese cuisine.
The kitchen team takes pride in the venue’s bespoke menu, showcasing the freshest local produce and seasonally driven dishes alongside innovative flavour combinations. It’s a tried and true ethos for the Saké empire, one that no doubt helped the Double Bay beauty nab its first Chef Hat in 2015.
The comprehensive menu spans everything from delicate morsels of nigiri and sashimi, to makimono sushi rolls, crispy tempura and more substantial mains. Expect the freshest Australian seafood to appear next to Wagyu tenderloin, as well as a range of vegetarian and gluten-free options.
Regulars will appreciate several dishes exclusive to Saké Double Bay, including the roasted young spatchcock with fermented lemon miso, and pan-seared ocean trout confit with fennel puree.
What’s more, the ‘new classics’ chef’s menu is always a winner, featuring eight Double Bay-inspired dishes such as pacific oysters with ginger white soy, Wagyu short rib carpaccio with sweet garlic, and a decadent dessert to finish.
The Robata grill uses specially imported Binchotan charcoal, allowing the chefs to present authentically caramelised meats, seasonal vegetables and glazes, all finished over 500 degrees of white-hot heat. Try the charred corn with shiso butter spice, or the master Kobe beef with garlic confit and sesame soy.
Living up to its name, all food is matched to some of Japan’s finest sake and shochu varieties and the knowledgeable staff will lead you through the different sake styles on offer.
There’s also a comprehensive beverage list, including champagne, cocktails and highballs, an eclectic mix of old and new world wines and a range of Japanese beers. Continue your cultural immersion with a Hattori Hanzo – a vibrant blend of muddled cucumber and jalapeño, Bombay Sapphire gin and Yuzu sake, shaken with freshly squeezed lemon juice and elderflower.
Sexy, vibrant and full of flair, Saké Double Bay is Japanese cuisine at its finest.