A Taste Of… InterContinental Sydney

Café Opera at Sydney’s Intercontinental Hotel is celebrating local produce with a series of degustation dinners throughout the year.

A Taste of at Intercontinental
A Taste Of at InterContinental Sydney

In partnership with four Australian producers, Executive Chef Tamas Pamer and Executive Sous ChefJulien Pouteau have created four themed menus showcasing the quality produce.

At a media preview, guests had the opportunity to chat with the local producers and taste a few dishes that will be available for a limited duration at different times throughout the year.

Renowned for his artisan butter, Pepe Saya, showcased a mini version of his factory at Tempe, with mountains of butter pressed into discs and hand-wrapped in foil.

A Taste of at Intercontinental
Mrs Pepe Saya and Pepe

His butter featured in dishes such as Shiro Kin Wagyu Beef with truffle beef pie, butter roasted heirloom carrots and crispy dumpling…

A Taste of at Intercontinental
Shiro Kin Wagyu Beef

and Kouign Amann, a dessert with cinnamon mascarpone, golden apple and salted caramel ice cream.

A Taste of at Intercontinental
Kouign Amann

Mike and Gayle Quarmby from Outback Pride had a range of their Australian native food on display with products such as saltbush, muntries, finger limes, kutjera (bush tomato) and quandong.

A Taste of at Intercontinental
Australian native foods from Outback Pride

These native products are grown on remote Aboriginal communities as part of the Outback Pride project. Mountain Pepper leaf flathead was prepared with an abalone ravioli, king brown mushroom and saltbush butter.

A Taste of at Intercontinental
Mountain Pepper leaf flathead

Marron Crayfish from Western Australia was used in a deliciously indulgent Marron Crayfish and Foie Gras pastille.

A Taste of at Intercontinental
Marron Crayfish and Foie Gras pastille

Col and Sue Roberts from Lowes Mount Truffiere drew a constant crowd lured by the earthy aroma of fresh truffles. A soft 60 degree egg with twice cooked pork belly and eggnog puree was covered with generous shaving of black truffles. A decadent and indulgent dish that was worth an encore.

A Taste of at Intercontinental
Truffle and egg

The series of dinners will be spread throughout the year:

25th February – 17th March: A Taste of Artisan Butter with Pepe Saya
6th May – 26th May – A Taste of Western Australia with Marron Crayfish
1st July – 28th July – A Taste of Truffle with Lowes Mount Truffiere
21st October to 10th November – A Taste of Bush Tucker with Outback Pride

A Taste Of… dinners are available for $85 per person or $115 with matching wines. Guests can enjoy the experience from 6.00pm in Cafe Opera in the main dining room or alfresco in the dining court of the hotel’s sandstone arcades.

Cafe Opera
InterContinental Sydney
Level one, 117 Macquarie Street,
Sydney, NSW 2000


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.