There is a beautiful simplicity in truffles and dishes containing them don't need to be overly complicated. At the same time they enhance dishes to make them decadent, indulgent, and comforting. This year we have carefully crafted a menu that is perfectly complemented by the quality of the truffles Marshall family grows.
Burnt onion, grilled shiitake & truffle
The savoury and umami qualities of this small bite are ideal to stimulate the appetite and start a meal. The base is a light puffed cauliflower cracker topped with charred onion emulsion, shaved truffle and smoked marinated shiitake.
Slow Cooked Truffled Egg
Mushroom broth, ketchup & truffle
The main element of this textural, complex, umami filled dish is an intense mushroom consommé. It is then constructed around a slow cooked hen’s egg covered in sliced truffle, surrounded by mushroom ketchup and pickled baby seasonal vegetables.
Grilled river prawn, trotter & pea
This is our iteration of the Fat Duck classic Lasagne of Langoustines from 1999, which in turn is also a take on the classic combination of pig trotters, truffle and prawn. In this dish the focal point is the thick, rich, savoury truffle sauce. The gelatinous braised pig’s trotters cooked in honey give deep caramelised flavour while peas and grilled prawn, sweet freshness. All this between layers of pasta and topped with Australian truffle make the dish a real delicacy.
Leeks, brown butter, potato & truffle
The Eugowra spatchcock is roasted in the Josper oven then topped with a truffle crumb and the legs are cooked confit. To garnish the quail: creamed potato with roasted herb-infused chicken fat, caramelised leeks and a sauce finished with Maderia and shallot.
Truffle, honey & walnuts
This is a play on a Dinner classic, the Sambocade. This savoury evolution of the Sambocade is made with Tunworth cheese, a British pasteurised cow milk cheese which is entirely handmade and has vegetal, truffled notes. The cheesecake is filled Leatherwood honey and sliced truffle then served with smoked, candied walnuts.
Ice Cream Trolley
What better way to finish a meal than with the theatrical nitrogen ice cream trolley? The lemon and yoghurt flavoured ice cream comes with a choice of delicious toppings: caramelised white chocolate and freeze dried raspberry, hazelnut praline, apple popping candy or caramelised fennel seeds in brown butter.
Harvested in winter, black truffles are one of the world’s most coveted culinary ingredients. Terra Preta Truffles are cultivated for their deep lively flavour and crunchy, vibrant texture. Not only are they exceptional in aroma and flavour but also in the way they are farmed.
Terra Preta uses a herbicide and pesticide-free, 19th century model of forestry which in turn has restored the ecosystems and biodiversity on their land.
Their land, now covered in about 20,000 oak trees, was once used for dairy purposes. Over the years it had been compacted and overgrazed by cattle, robbing the soil essential of oxygen and destroying the natural water cycle. Peter and Kate Marshall made a point of buying ruined land to prove they could bring it back to life.
The native Australians had farmed yam daisies in the area for tens of thousands of years. Peter and Kate took their cues from old wisdom and set out to restore dry waterways already etched into the land and make the concrete-hard soil soft and rich again. Terra Preta means ‘dark earth’ which they achieved with their biochar, a special charcoal which encourages microbes and soil life, holds water and prevents nutrients from leaching away. Currently to be found in the area are an abundance of wombats that root around for native truffles, local fungi slightly reminiscent of black truffles. Snakes, frogs and lizards are also residents and keep the lands free of snails and slugs.
The 2019 season Truffle Menu will be available from Thursday 13th of June to Monday 15th of July for $295 per guest. Pre-bookings essential.