{"id":18549,"date":"2014-04-02T09:43:00","date_gmt":"2014-04-02T09:43:00","guid":{"rendered":"http:\/\/traveloscopy.com\/travel-news\/intercontinental-sydneys-cafe-opera-introduces-a-taste-of-local-australian-cuisine-to-sydneysiders\/"},"modified":"2014-04-02T09:43:00","modified_gmt":"2014-04-02T09:43:00","slug":"intercontinental-sydneys-cafe-opera-introduces-a-taste-of-local-australian-cuisine-to-sydneysiders","status":"publish","type":"post","link":"https:\/\/traveloscopy.com\/travel-news\/2014\/04\/intercontinental-sydneys-cafe-opera-introduces-a-taste-of-local-australian-cuisine-to-sydneysiders\/","title":{"rendered":"InterContinental Sydney\u2019s Cafe Opera Introduces A Taste Of Local Australian Cuisine To Sydneysiders"},"content":{"rendered":"

Today InterContinental Sydney launches the continuation of its popular,\u00a0<\/span>A Taste of\u00a0<\/i>series, with the first\u00a0<\/span><\/span>
\"_C1P6221-2\"of three themed degustation menus\u00a0<\/span>The Dairy<\/i>\u00a0now available for hotel guests and Sydney locals to enjoy<\/span>.<\/i><\/span>

<\/i><\/span><\/span><\/p>\n

Set in the hotel\u2019s beautiful, 19th<\/sup>\u00a0century Cafe Opera, the series has returned due to the popularity of last year\u2019s inaugural event.<\/span><\/div>\n
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.<\/span><\/div>\n
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\u00a0The Dairy<\/i>\u00a0(April 1st<\/sup>\u00a0\u2013 30th<\/sup>) followed by\u00a0Head to Tail<\/i>\u00a0(May 19th<\/sup>\u2013June 14th<\/sup>) and lastly\u00a0Foraged Feasting\u00a0<\/i>(July 14th<\/sup>\u00a0\u2013 August 11th<\/sup>). Each dish uses locally sourced, fresh produce, encouraging sustainability and seasonality.<\/span><\/div>\n
\n\"_C1P6324-2\"Fresh, seasonal ingredients from some of Australia\u2019s finest producers will feature in this year\u2019s\u00a0A Taste of series<\/i>, including NSW Binnorie cheese, Flinder\u2019s Island Lamb, Pepe Saya Butter \u2013 the milk is from Country Valley in Picton and the butter factory is in Sydney and NSW Lowes Mount Truffiere.<\/span>\n<\/div>\n
\u201cWith our\u00a0A Taste of<\/i>\u00a0menus 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\u201d said Tamas Pamer, InterContinental Sydney Executive Chef \u201cWe have immensely enjoyed creating a series of interesting and intricate dishes which hero the core ingredients in an unusual and unexpected way\u201d he continued.<\/span><\/div>\n
Menu details<\/span><\/b><\/div>\n
A Taste of The Dairy<\/i><\/b>\u00a0\u2013 April 1st<\/sup>\u00a0\u2013 30th<\/sup><\/span><\/div>\n
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.<\/span><\/div>\n
A Taste of Head to Tail<\/i><\/b>\u00a0\u2013 May 26th<\/sup>\u00a0\u00a0 \u2013 June 21st<\/sup><\/span><\/div>\n
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.<\/span><\/div>\n
A Taste of Foraged Feasting \u2013<\/i><\/b>\u00a0July 14th<\/sup>\u00a0\u2013 August 11th<\/sup><\/span><\/div>\n
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.<\/span><\/div>\n
For more information visit\u00a0www.interconsydney.com.au<\/a>, call 02 9240\u00a01396<\/a>\u00a0or email\u00a0restaurant.reservations@<\/wbr>interconsydney.com<\/a>.<\/span><\/div>\n
Prices:<\/span><\/b><\/div>\n