MORE ABOUT THIS EXPERIENCEYou are in for a night of elegance and exquisite food at one of the most recognised hotels in Australia, InterContinental Sydney. With this progressive dining experience exclusively curated for Lime&Tonic members, you’ll visit two of the hotel’s different venues and sample the delights that each has to offer. View the set menu here.
To start your night, you’ll begin with your first course at the 117 Dining Room. Tamas Pamer, the Executive Chef at Café Opera, regularly visits local food markets which provide the inspiration for a seasonally and locally sourced dining experience.
Finally to end your night, you’ll be given access to the exclusive InterContinental Sydney's Club Lounge where you’ll finish off with a decadent dessert with the final touches served right at your table. Afterwards, sit back and relax all the while taking in the incomparable rooftop view of the Sydney Harbour. With its stunning architecture, sophisticated cuisine and hotel legacy, indulge in a progressive dining experience like no other at the Intercontinental Sydney. learn more
BET YOU DIDN'T KNOWTamas Pamer has enjoyed an extensive career in hospitality spanning almost two decades. He has held senior roles working in kitchens across Europe and the US, from four and five-star hotels and top restaurants including a one-Michelin-star venue. Although born in Budapest, Tamas spent the majority of his childhood in Germany where he developed his passion for cooking at an early age. He would often assist his mother in the kitchen cooking for his two brothers and accompany her to the local food market, choosing fresh and colourful produce and later transforming them into a beautiful meal.
This hand-picked produce, market-to-table style of cooking has been a key inspiration behind Tamas’s cooking and menu development, and has been a key stimulus for Cafe Opera. Tamas’s favourite style of cooking is French cuisine combined with fresh local ingredients. Like other members of his 55-plus culinary team, he enjoys being creative in his cooking.