Truffles and Fine Wines

Chef Scott Richardson once again excelled himself with a five course degustation truffle menu, paired with fine wines at the Club on August 9th. The Nannup Truffle Company t

Duck Leg Confit, Pomme Ana, Asparagus and Truffle Orange Sauce

ruffles featured in dishes including Scallop Ravioli with Cauliflower and Truffle Puree, Mushroom Risotto with English Spinach and Truffle Butter, and Braised Bourguignon Beef Cheek, Truffle Potato Gnocchi and Gremolata. A flight of five magnificent wines, supplied by St John's Brook Wines accompanied each course.

Mycologist Fedi Paci entertained the guests with anecdotes on how oak trees are inoculated with the truffles, and Rob Olde, Director of St John's Brook talked through the tasting notes for each of the delicious wines.

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