InterContinental Sydney’s original restaurant has been reinvented with a bold redesign, new French-inspired menu and theatrical buffet concept. 

InterContinental Sydney’s newly redesigned restaurant, Café Opera is a great mix of creative and interactive dining space

InterContinental Sydney’s executive head chef Tamas Pamer and executive sous chef Julien Pouteau are the creative force behind the new restaurant, Cafe Opera.

Their experience in Michelin Star restaurants across Europe is apparent in both the French-inspired a la carte menu, and the creative and interactive dining space.

“With the new Café Opera, we’ve created something we hope will attract visitors in its own right. The spaces and menus are exciting, and the interactive concept really points back to Sydney’s love of food and appreciation of great produce and creative flair in the kitchen,” Tamas said.

The restaurant’s popular buffet has been recreated to reflect Sydney’s growing market culture. It takes advantage of the diversity of fresh produce immediately available within Greater Sydney, as well as providing access to extraordinary foods sourced from around the world.

In redeveloping Café Opera, InterContinental Sydney’s team worked with local designer Thomas Bucich to create an almost theatrical atmosphere – and in doing so, brought the kitchen to the dining room. Live cooking stations, tastings and other interactions offer diners more than just a taste of Sydney’s best produce.

Café Opera is set to chance the face of hotel dining with thetrical and interactive dining concepts like live cooking stations, tastings and more.

For all the drama and colour, Café Opera still provides an intimate dining experience. Spaces include the main dining floor, two private dining rooms and an alfresco dining court within InterContinental Sydney’s historic 1851 sandstone arcades.