Today InterContinental Sydney launches the continuation of its popular, A Taste of series, with the first
of three themed degustation menus The Dairy now available for hotel guests and Sydney locals to enjoy.
Set in the hotel’s beautiful, 19th century Cafe Opera, the series has returned due to the popularity of last year’s inaugural event.
InterContinental Sydney Executive Chef, Tamas Pamer and Executive Sous Chef, Julien Poteau, in partnership with local producers, have designed a series of innovative dinner menus to showcase the best of Australian ingredients.
Running throughout the year, each of the three degustation menus to be offered comprises of five perfectly-crafted courses all seamlessly matched with a carefully chosen wine. The menus all focus on a different culinary element, with The Dairy (April 1st – 30th) followed by Head to Tail (May 19th–June 14th) and lastly Foraged Feasting (July 14th – August 11th). Each dish uses locally sourced, fresh produce, encouraging sustainability and seasonality.
Fresh, seasonal ingredients from some of Australia’s finest producers will feature in this year’s A Taste of series, including NSW Binnorie cheese, Flinder’s Island Lamb, Pepe Saya Butter – the milk is from Country Valley in Picton and the butter factory is in Sydney and NSW Lowes Mount Truffiere.
“With our A Taste of menus we wish to offer Sydneysiders with a unique gourmet experience. We also hope to educate and introduce the wider public to an array of local producers who are delivering some of the very best produce globally” said Tamas Pamer, InterContinental Sydney Executive Chef “We have immensely enjoyed creating a series of interesting and intricate dishes which hero the core ingredients in an unusual and unexpected way” he continued.
A Taste of The Dairy – April 1st – 30th
The inaugural menu will see the Cafe Opera culinary team showcase the diverse and delicious range of Australian cheese. Australia is not necessarily renowned for its cheese and the InterContinental Sydney team wishes to showcase the variety of house-made and NSW sourced cheese. The chefs have ensured cheese is the stand out of each course, with dishes such as Jannei goat milk pudding, butter milk roasted Barossa chicken and brie custard.
A Taste of Head to Tail – May 26th – June 21st
The second magnificent menu is ideal for the culinary adventurous or those who wish to experience something new and extraordinary. Each course will showcase the rarer parts of the lamb, sourced and set from starter to desert from head to tail. Utilising a variety of parts of the animal the menu is the epitome of sustainability.
A Taste of Foraged Feasting – July 14th – August 11th
To complete the series the chefs have focused on seasonal native, foraged foods. An element of each course will be a result of digging, picking or foraging through the Australian bush and gardens of top Australian producers.
For more information visit www.interconsydney.com.au, call 02 9240 1396 or email restaurant.reservations@
- Five dishes and matching wines: $150 per person
- Five dishes: $110 per person
- A Taste of The Dairy – April 1st – 30th
- A Taste of Head to Tail – May 19th – June 14th
- A Taste of Foraged Feasting – July 14th – August 11th
Where: Cafe Opera, InterContinental Sydney, 117 Macquarie Street, Sydney
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