Bacchus knows a touch of truffle is all it takes to transform a dish from delightful to decadent, from satisfying to scrum-diddly-umptious. With a bounty of Oak Valley Black Australian truffles from Manjimup in Western Australia, Bacchus presents a delicious degustation featuring truffles in every dish.
Dig into 62-degree sous vide egg, with potato and almond (and truffles), devour a ravishing risotto with acid butter, parmesan, dry yeast (and truffles), fall upon an eye fillet with burnt leek and hazelnut (and truffles) before finishing off with a serve of truffle ice cream (notes of chocolate and porcini).
You can splash out for a paired wine for each course or sip on the Bacchus team’s new cocktail match, the Truffle Thyme Elixer. This thirst-quenching tipple combines truffle-infused vodka, Pavan liqueur, pear juice, lemon, and thyme honey simple syrup to create a cocktail with layers upon layers of flavour.
What are you waiting for? Make like a truffle-hunting hog and go wild. Bookings for Bacchus Restaurant’s Truffle Degustation are available from July 3. Make your reservation here.