The delicious menu was by together was Executive Chef Andrew Richardson, Chef de Cuisine Andrea Alridge with wine pairings by Wine Directors Shane Taylor and Michael Littleford.
- Truffled arancini (aioli, crisped sage)
- Smoked bison tartare (crispy shallots, watercress, truffle aioli)
- Prawn saltimbocca (wood grilled tiger prawn with prosciutto)
Pairing: Marchese antinori ‘cuvee royale’ franciacorta, brut nv
Grilled castelfranco radicchio (coronation grapes, hazelnuts, truffle vinaigrette, parmigiano reggiano
Pairing: Alois lageder ‘porer’ pivot grigio, Alto Adige 2018
Lobster risotto (organic acquerello carnaroti risotto with fresh herbs, parmesan and white alba truffles)
Pairing: Cleck ‘t’ erbaluce di caluso, Piedmont 2015
Tortellini & brodo (hand rolled pasta stuffed with wild mushrooms, porcini and beef broth – burgundy truffles)
Pairing: Prunotto, barbaresco, Piedmont 2015; Prunotto, barolo, Piedmont 2014
Wood grilled Snake River Farm Beef Wagyu (Anson mills truffled polenta, embered onions, brussels sprout leaves, burgundy truffle – natural jus)
Pairing: prunotto, barolo ‘bussia’, Piedmont 2015
Chocolate cake (hazelnut sponge, coffee, white truffle infused gelato)
Pairing: tignanello grappa
Disclosure: I attended the event as media.