‘Tis the season for truffles and modern-Australian restaurant Rebel Rebel has them on the menu for breakfast, lunch and dinner. Supercharge your scrambled eggs with truffle for breakfast or artichokes with black truffle and hazelnut for lunch and dinner.
If Japanese is more your style swing by Canberra’s CBD for a fine-dining experience like no other at RAKU. Watch the action while you sit at the bar-come-kitchen as chefs prepare fresh New Zealand snapper, sliced to perfection and topped with truffle ponzu as part of their hugely popular Royal Tasting Menu.
Otis Dining Hall is offering perhaps one of the most comprehensive truffle experiences with their new “Otis Truffle Menu” made specifically for Canberra’s 2022 season. It features delicacies such as wildflour sourdough with in-house truffle butter, pan-roasted cod with truffled English peas and truffle panna cotta with roasted white chocolate and wildflower honey.
If a hearty meal is what you’re after, warm up this winter with some authentic Italian cuisine at Agostinis. The family-run restaurant is celebrating truffle season with some seriously delicious dishes including the tartufo pizza with roast potato, truffle brie and rosemary.
From food to truffle-infused beer. If you’re looking for a different truffle experience, head to Canberra’s famous craft brewery, BentSpoke, to try their Silverback brew. A dark, malty strong ale infused with truffles, kumquats, star anise, cinnamon, and nutmeg.
More of a wine drinker? Take a trip to the Poachers Pantry to try the team’s decadent truffle dinner featuring wild mushroom tartlets with truffle bechamel, truffled humpty doo barramundi and beef chateau truffle.
Canberra’s favourite herbivore haunt Monster Bar and Kitchen has gone above and beyond this season with some creative truffle renditions. Think Jerusalem artichoke velouté with truffle and hazelnut and charred vegetarian wings with truffle ponzu kewpie.
Contentious Character has put together a ‘truffle specials’ menu including poached coral trout with truffle crumb, confit duck leg with truffle and Kipfler potatoes and baked Barossa camembert cheese with sliced black truffle.
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