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A Taste of Head to Tail

A Taste of Head to Tail

InterContinental Sydney have launched the continuation of its popular, A Taste of series, with its themed degustation menus 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 recent The Dairy (April 1–30) followed by Head to Tail (June 9–30) 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 Head to Tail – June 9th – June 30th, 2014
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 17th, 2014
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.

Where: Cafe Opera, InterContinental Sydney, 117 Macquarie Street, Sydney

– Five dishes and matching wines: $110 per person
– Five dishes: $85 per person

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