In breaking culinary news that promises to have foodies salivating, Bacchus Restaurant has announced the return of the acclaimed Truffle Degustation. Hugely popular last winter, this seasonal degustation has been reimagined by Head Chef Massimo Speroni and comes in both a petite or traditional lengths.
Truffles take a dish from delightful to decadent, from fulfilling to a full-on flavour festival, and in the hands of an international qualified chef, in-season Black Australian Truffles are magic. The Black Winter Truffles (Tuber melanosporum) used by Chef Speroni come from Tasmania and Western Australia, which are right now, magnificently in-season.
The Petite Truffle Degustation features three courses, for the perfect snapshot of the delicacy for $99. The courses are:
- Tagliolini: Hand made, parmigiano reggiano, butter & dry yeast
- Beef: Petite Tender by Stanbroke OR Spinalis by Stockyard (additional $40)
- Ice Cream: Chocolate Textures
Click here to download the full Petite Truffle Degustation Menu.
The Traditional Truffle Degustation features five courses for $169, and is available with paired wines for two hundred and fifty nine dollars. The courses are:
- Champagne Lobster: Chardonnay White Sauce
- Tagliolini: Hand made, parmigiano reggiano, butter & dry yeast
- Beef: Petite Tender by Stanbroke OR Spinalis by Stockyard (additional $40)
- Cheese: Truffled Selection, walnut bread
- Ice Cream: Chocolate Textures
Click here to download the full Traditional Truffle Degustation Menu.
Feeling decadent? Click here to make your reservation to experience this culinary delight.
