A Taste of @ The Intercontinental, Sydney
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..."
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|
|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|
The degustation dinners include:
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.|
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?