![]() ![]() The reblochon was generously piled onto our plates from the main pot being served by the waitstaff and the cheese was warm, melted and gooey. ![]() #OPERA CAFE INTERCONTINENTAL SYDNEY FULL#Those two elements alone were flavousome enough, but the dish also came with mushrooms in whole and puree forms, which elevated the dish with more flavours and textures – definitely a winning dish.īy this stage we were getting a little bit full but there was still the baked reblochon (a cheese from the French Alps) served with confit fig and walnut bread as the last savoury dish. The chicken was cooked nicely and went extremely well with the fluffy cheddar emulsion which added tonnes of flavour. The turnips hidden at the bottom added a savoury element and the pine needles on top were crunchy and salty, but I found that these unconventional ingredients confused the overall dish.Īfter this was the main dish of a Barossa chicken roasted in butter milk and served with chestnut mushrooms, potato maxim and a cheddar emulsion. ![]() The pudding was beautifully presented in a small jar and although it tasted sweet, it didn’t completely offset the bitterness from the buckwheat. I wasn’t a huge fan of the next dish which was a Jannei goat milk pudding with young pine needles, caramelised turnip and buckwheat. I hadn’t tried some of the flavours on this dish before, but they worked together and overall, it was a promising start. The trout was light and refreshing with subtle beetroot flavours and worked well with the smooth chive mousse and sweet wafer. This dish was probably the least “dairy” of all the dishes. The first course that hit the table was the beetroot cured trout with fromage frais, chive and pickled cucumber. #OPERA CAFE INTERCONTINENTAL SYDNEY SERIES#We got our first taste of Pepe Saya at the first series last year and have been addicted ever since! This is a creamy and smooth handchurned butter that has quite a light flavour and it was almost too easy to mop this all up with the side of bread. Some Pepe Saya butter encased in stone sat on the table teasing us before the meal had even started properly. We paid a visit to the first series A Taste of The Dairy which showcased a range of dairy based products (mostly cheese, yum!) with a range of European cooking techniques. A Taste of Foraged Feasting – July 14th – August 11thĮach series costs $110 for five courses (or $150 with matching wines), or $80 three courses (or $100 with matching wines).A Taste of Head to Tail – May 19th – June 14th.A Taste of The Dairy – April 1st – 30th.After a successful last year, three more series have been introduced this year including: Last year, Cafe Opera at the InterContinental Hotel introduced their “ A Taste Of…” food series – a degustation showcasing and supporting local produce. ![]()
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