Another design by colonial architect Barnet, this magnificent building housed the Sydney GPO from 1874 to 1996. Today, it's home to a five-star hotel and a raft of cafes and restaurants including Mario Percuoco's Intermezzo, which serves traditional Italian fare with a contemporary twist. Sue Bennett, The Daily Telegraph, Style, Food and Wine, P. 41, January 10, 2007


Intermezzo is classic Italian styling and an amazing 7.5 metre high wine tower. The main dining and lounge area are under the stunning 8-story glass atrium within the GPO building. Focusing on Neapolitan cuisine in a grand Italian fashion. Scoop Traveller, Edition 1 2007 (December 2006 - June 2007)


Intermezzo Mario Percuco, last seen at Annadale's Zenith on booth, has resurfaced at Intermezzo in the GPO Complex. Don't let the lunchtime suits put you off, there's some seriously smart Italian food. Think exemplary antipasti and pasta, on offer and a decent wine list. Andy Harris, Editorial director from Australian Gourmet Traveller, Sydney Retail Guide to where it's, Haute in the city, December, 2006


A stamp of approval
The restaurant is in a beautiful space with two rooms of difference atmospheres. One is intimate and has a European bistro feel to it, the second is in the dramatically soaring internal space of the refurbished GPO, the perfect place for a business lunch meeting and offers a steady hand for either a special night out or a quick and delicious after-work meal. Southern Courier, Dish, P. 56,          December 12, 2006

The Look
Perhaps the finest example of Victoria Italian Renaissance style in NSW, the GPO was designed in 1866 by James Barnet, dubbed the greatest of colonial architects. The cost was comparable to that of the Opera House in its day. Renovated in 1999, its houses several restaurants such as the clubby Prim Steak house, Sosumi sushi train and Intermezzo.
The Dining
Mario Percuoco learned much from his father. Armando of Buon Ricordo fame, and drew attention at Annandale's Zenith on Booth before moving to the CBD. Though largely traditional, his menu looks further than Naples for its inspiration. Hand-Cut seared beef, for instance, is serve with served with shaved horseradish, parmesan and tarragon mayo. Pat Nourse, Qantas in flight magazine, Tasting Time, P. 80, December, 2006


"Coated in an incredibly light batter and cooked to perfection, the generous serve of Neapolitan-style calamari was complemented by a lemon and chilli dipping oil... Moving on to mains... [they were] delicious. The signature dish of linguine al cartoccio was even more impressive". Lucy Lang, 9 to 5 Magazine, January, 2006


In the perfect place: Intermezzo
A vibrant, honest ristorante where pasta is the star Calamari all Luciana. The clarity and intensity of flavours Delight The soft and full-flavoured eye fillet, rolled in crushed fennel seeds and black pepper, is lightly seared for a crunchy crust and fanned around the plate in slices about 5mm thick, with shaved horseradish, rocket and parmesan. It's a wonderful dish Pasta, cooked to order, is where assurance and order are restored with simple, honest flavours is perfectly al dente. The loveliest treat is the cannoli and semifreddo torroncino Percuoco's food carefully draws on his Heritage. His strength is tradition Mario Percuoco rises to the challenge with a passion that helps him kick a few goals of his own... I'd still come to celebrate/commiserate over a bowl of his excellent pasta. Intermezzo is the restaurant this glorious 1870s sandstone building had to have redevelopment of the site has given the whole thing an energetic new lease on life. A 7.5-metre-high smoked glass wine tower stands in the corner like a giant exclamation mark. Sommelier Antoine Habera¦puts it to good use with a fine range of reasonably priced Italian vino. Robert Welch cutlery, Schott Zwiesel glasses and floor staff in crisp white jackets and ties reveal the polish applied to every detail. Simon Thomsen, The Sydney Morning Herald, Good Living, July 11, 2006