Rockpool Dining Group will be hosting two exclusive truffle-focused dinners to celebrate the seasonal ingredient during the middle of winter. With one hosted in Melbourne and the other in Sydney, two of the group’s most popular restaurants will offer guests comprehensive set menus designed to showcase truffles in various ways, alongside various local produce.
First up will be Sydney’s winter truffle dinner, taking place on Thursday 27th July at The Cut Bar & Grill, offering a five-course dinner in the restaurant’s private dining room. Head Chef Joel Wootten will design a truffle inspired for Sydney diners, accompanied by wines, selected by Head Sommelier Gustavo Kroneis. Chef Wootten will be serving up dishes like globe artichokes with roasted artichoke cream and truffle paired with a glass of German Riesling, and O’Conner beef billet with fried quail egg and bone marrow, truffle jus matched with an Italian Nebbiolo Blend. Tickets to the dinner can be purchased from cutbarandgrill.com for $300pp (includes matching wines).
Two days later, on Saturday 29th July, it’ll be Melbourne’s turn as Alfred Place and Head Chef Zac Nicholsan will be working up their own truffle menu, featuring seven decadent courses which have been matched with wines selection by the group’s Master Sommelier Sebastian Crowther. Guests can expect pairings like 2013 Cobaw Ridge Chardonnay alongside grilled half lobster with seaweed and truffle butter, and truffled le conquerant Camembert matched with 2010 Crawford River Nektar Riesling. Tickets for that will be set at $400pp and bookings can be made at firstname.lastname@example.org