With truffle season upon us, Frenchies Bistro & Brewery in The Cannery, Rosebery will be hosting a unique dining experience across two evenings this winter – on Saturday, 6th July and Saturday, 3rd August.
The dinner series’ menu, which is priced at $115 per person, features four specially
curated courses, along with three optional upgrades, all of which fuse Head Chef and Co-Founder, Thomas Cauquil’s French trained mastery with his passion for utilising fresh, seasonal ingredients.
Diners will first be treated to a scallop, truffle and lardo carpaccio paired with bone
marrow and shiitake consommé, followed by a truffle infused egg rolled in rye bread and truffle crust, which will be accompanied by aged comté cream.
For the main guests can expect a house made vol-au-vent – where for an added
layer of decadence, its puff pastry will be laminated with truffle butter – featuring
spatchcock breast, truffle skin, truffle white pudding and suprême truffle emulsion.
Meanwhile, a must for the sweet tooths, the dessert will consist of a Belgian dark
chocolate dome complete with a chestnut and truffle diplomate and blackcurrant
parfait.
New this year, several luxurious upgrades will be available: a scampi aburi featuring
scampi tartare, scampi jelly and cauliflower mousseline verrine, the must-try ‘Rabbit À La Royale,’ where a house deboned rabbit will be cooked in a red wine and foie gras reduction, and then glazed and aromatised with black truffle and served with a homemade brioche feuilletée.
There’s also the perfect palate cleanser for enjoying between dishes, which features
yoghurt and truffle infused ice cream, and a generous pour of Hartshorn Distillery’s
premium, award-winning sheep whey vodka, which will be infused with truffle.
Cauquil says: “Embracing mother nature’s seasons is a core ethos of ours, and our
annual truffle dinners are a testament to this. As such, each dish in the series will
shine a spotlight on the unique flavours and versatility of the truffle, and be
accompanied by a wide range of locally sourced ingredients.
“While our guests can expect the same premium quality experience as in previous
years, we’ve chosen to provide flexibility in the menu this winter, by including optional add ons, ensuring diners can experience truffle season in a way that reflects their budgets and taste preferences.”
Truffle dinner bookings are essential, and tables can be secured here, or by emailing charly@frenchiesbb.com.
FRENCHIES TO CELEBRATE THE 2024 TRUFFLESEASON WITH A NEW TWO-PART DINING SERIES
