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Hiramasa lights up tastebuds at VIVID

The Intercontinental Sydney hosted a month-long programme of VIVID Festival Laneway Dinners at the hands of talented Executive Sous Chef Stephen Lech and Sous Chef Luke Fernley. Featuring prominently on the menu was their signature cured Hiramasa with persimmon, buttermilk and nori; a riot for the tastebuds that was a hit with diners from the very first mouthful.

Creighton Ward was on hand to film the kitchen in service during one VIVID dinner, editing it into a 60 second package for Instagram, which was then featured by The Intercontinental Sydney and Hiramasa Kingfish across its collective social channels to a combined audience of 15,000 followers.

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