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 pac