Executive chef Adam Wilson has created a four-course menu featuring award-winning Terra Preta Truffles and Blue Frog Truffles, alongside matched Poachers Pantry wines. The sharing menu includes such dishes as smoked cod with truffled Venetian polenta, green olives and piment d’espelette; braised beef cheek, lion’s mane mushroom and truffle potato purée; and a classic golden syrup dumplings with burnt orange caramel, brandy, chantilly cream and shaved truffle. The dinners will be held on June 22 and July 20. Bookings are essential. $130pp, with $38 for wine pairing.
Source: canberratimes.com.au
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