A Taste of @ The Intercontinental, Sydney

Last week saw the launch of the first of a fabulous series of four themed degustation dinners being held at Sydney's Intercontinental Hotel.

Executive head chef Tamas Pamer and executive sous chef Julien Pouteau have created four exclusive degustation menus, based on their favourite local producers, with each menu celebrating one core ingredient - Artisan Butter, Marron Crayfish, Truffles and Native Bush Tucker.

The series concept will showcase local and seasonal produce with a strong focus on quality and flavour. Aptly titled A Taste Of, the series has commenced with A Taste of Artisan Butter with Pepe Saya Sydney's very own renowned artisan butter king. 

In creating the first menu, Sous Chef Pouteau was inspired by his upbringing in Brittany, France where butter is an essential part of French cuisine.  On Pepe Saya, he said “His beautifully-made butter already has a cult following among Sydneysiders, but the way in which they will experience it through the new A Taste of Artisan Butter degustation will be something new altogether..."  

The delicious butter from Pepe Saya
Featuring canapes and four Brittany inspired dishes, the first menu includes Shiro Kin Wagyu beef with truffle beef pie, butter roasted heirloom carrots and crisp dumpling and a kouign amann dessert, using Pepe Saya’s velvety mascarpone, golden apple and salted caramel ice cream. 

Shiro Kin Wagyu
Having sampled the menu at the series launch I can attest that it is indeed impressive. 

Preparing the most amazing main course: Shiro Kin Wagyu w/ truffle beef pie, butter roasted heirloom carrots & crisp dumpling

A Taste of Artisan Butter with Pepe Saya
(February 25 - March 17)

The Kouign amann ( pictured back left) was my favourite
I also had the pleasure of meeting with each of the producers and chefs whose passion and flair for producing and using quality seasonal ingredients was very inspiring.  The flavours of the ingredients were divine, the chosen menus pay great homage to the carefully selected produce.

The degustation dinners include:

A Taste of WA with Marron Crayfish 
( May 6 - May 26)

A Taste of Perigord Truffles by Lowes Mount Truffiere 
(July 1 – July 28)

 A Taste of Native Bush Tucker with Outback Pride 
(October 21 – November 10).

I may have had to sample the Mountain pepper leaf flathead and abalone ravioli more than once.
Each menu will also be complimented by wines from around Australia. 

A Taste of dinners are available for $85 per head or $115 with matching wines.

Served from 6.00pm in Cafe Opera, located on level one of the hotel’s stunning circa 1851 Treasury Building. Bookings are essential.

To find out more or to make a reservation click here

Tell me, which menu do you like the sound of most? or are you like me and can't decide?


  1. That wagyu was something else! But, much like yourself cannot decide which menu is my fav. It was great seeing you Erin, albeit briefly!

  2. Thanks Alana, It was a fantastic night and the food was simply divine! Great to meet you also :)


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