Head chef Jacquie Ektoros is a serious truffle lover, so to celebrate the season she's added five special items to Three Williams' menu, with each centred around freshly shaved truffles from Manjimup. There's a crispy truffle skin chicken breast with Jerusalem artichoke puree, sautéed black kale, chestnut and kombu beurre noisette; roasted Peking duck angel hair pasta with ginger cream sauce; and a loaded mushroom toastie.
The breakfast staple of eggs and soldiers will be getting a fine dining makeover with the addition of truffle cream sauce on top of a slow cooked egg, with truffles shaved on top.
For the truffle season this five star hotel will debut a special truffle menu spanning tarts, a winter vegetable garden, braised wagyu beef cheek tortellini, slow cooked pheasant breast and more. They'll also be experimenting with truffles in a milk ice cream for dessert.
This top tier steakhouse will be showcasing truffles throughout August with a specially designed menu. Start with a mushroom risotto, topped with freshly shaved Tasmanian truffles or French fries with truffle pecorino. Mains include chicken vol au vent with puff pastry, smoked ham, mushrooms and a creamy truffle sauce or wagyu tartare with quail yolk, crisp shallots and fresh bread.
This speedy Italian spot will be shaving fresh Tasmanian truffles on top of spaghetti parmigiana and risotto dishes.
Mike McEnearney and his head chef Jeffrey De Rome will host their first truffle dinner on Thursday June 15. The five-course menu will showcase truffles from Jayson Mesman’s Truffle Farm in Mount Majura along with and matched wines by Bryan Martin of Ravensworth Vineyard. There will be braised truffled mushrooms, spit roasted chicken and Mike’s much loved crème caramel.