Only available for a handful of weeks throughout the year, truffles are often viewed as the pinnacle of luxury dining. To celebrate the return of truffle season this winter, The Star Sydney’s signature restaurants will be unveiling a range of limited edition dishes infused with the prestigious fungi this July.

Laden with truffles carefully sourced from the premium Truffle Hill Farm in Manjimup, WA, menus curated by the chefs at BLACK Bar & Grill, Flying Fish, Sokyo, Cucina Porto and Fat Noodle will leave truffle lovers spoilt for choice during the winter months.

Peter Robertson, Executive Chef at Flying Fish explained, “This year, we’ve seen significant growth in Australian truffle yields, along with a rise in quality of the produce. As chefs, this is really exciting as it allows us to play with how we use truffles, generously and in unique ways.”

“Diners here at Flying Fish will be able to pair our best seafood dishes with either a humble yet decadent Truffle Spaghetti Alla Chitarra with Parmesan and Pangrattato ($45), or a hearty Kipfler Potato Puree, served with Pepe Saya Butter and lashing of shaved black truffle ($20).”

Cucina Porto’s Executive Chef Martino Pulito is offering diners the chance to experience the versatility of truffles in his antipasto dish of Beef Carpaccio, Truffle Scorzone Mayonnaise, Egg Mimosa ($32) or mains including an Alaskan King Crab Gnocchetti Al Tartufo with Creamy Butter Sauce, ($40) and Grilled King Prawns and Pan Fried Mushrooms topped with an Oyster & Truffle Dressing ($45).

Dany Karam, Executive Chef at BLACK Bar & Grill has crafted three extravagant dishes for the month, kicking off with his entree of Jerusalem Artichokes in a Chestnut Cream with Maple Bacon topped with Shaved Truffle ($36). To follow, diners can satisfy their tastebuds with Karam’s Rangers Valley Fillet Steak paired with Crispy Veal Sweetbread, King Brown Mushrooms, White Polenta and Truffles ($78). And, to finish off the dining experience, guests can indulge in a mouth-watering Caramelised White Chocolate, Pannacotta, Pear and Truffle Ice Cream ($39).

At Sokyo, Executive Chef Chase Kojima has developed a uniquely Japanese twist on classic truffle dishes with a truffle-infused Chase Toro Toro and Uni sushi ($28pc), a 2GR Full Blood Wagyu served with Roasted Kabocha, Pumpkin Furikake and Shaved Truffle ($95) and a delectable dessert for sweet tooths of Truffle Montblanc with Chocolate Brownie, Chestnut and Truffle Ice Cream ($25).

Finally, Luke Nguyen, Executive Chef at Fat Noodle is integrating truffles into his Asian street food with a Truffle Seafood Noodle dish served with Black Garlic Miso Broth and Pan Mee Noodles ($42) and a Wagyu Beef and Truffle Fried Rice option served with Baby Mushroom and Flying Fish Caviar ($48).

No matter what style of cuisine diners are looking for, The Star Sydney’s signature restaurants are offering a selection truffle dishes that are bound to tantalise tastebuds.

For more information on the Truffle season at The Star Sydney, please visit:

 The Star Sydney
 80 Pyrmont Street, Pyrmont NSW 2009

Image credit: Samantha Rose

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