Frenchies Bistro & Brewery in The Cannery, Rosebery is set to further highlight its commitment to fresh, seasonal produce this month on Saturday 30th July.

The degustation is designed to celebrate the unique flavours and versatility of
truffles, with Head Chef and Co-Founder, Thomas Cauquil developing a six-course
menu for the occasion. Each champions the humble truffle, as well as carefully
selected, complementary produce.

Diners will be treated to a first course comprising bone marrow, truffle broth, and hay
buffalo milk froth, along with Frenchies iconic truffle infused egg soldier with truffle
butter brioche for the second course. A must try, the dish offers a modern, sophisticated take on the childhood classic.

Customers can also expect a crab tartlet with Jerusalem artichoke and truffle,
housemade scallop raviolo with coral emulsion and truffle, and quail two ways,
served alongside confit potato with truffle, sorrel and pine nuts.

For dessert, Frenchies esteemed Pastry Chef, Celine Vendeville, has opted for a
French classic in tarte fine for dessert, which features truffle chestnut and apple.

Commenting on this year’s menu, Cauquil says: “I’ve always found that the quality of
Australian truffles is very high, and therefore can’t go past developing a special truffle
focused degustation style menu for our diners in the cooler months. I’ve focused on
utilising simple ingredients throughout the menu, as I believe this is one of the best
ways to enjoy truffle – it really evokes its unique flavours. “Our team look forward to welcoming customers, both new ones and our regulars!”

Frenchies truffle dinners are priced at $180 per person, and bookings can be made
via the Frenchies Bistro & Brewery website.

Please leave a reply

%d bloggers like this: