With the upcoming season just around the corner, we have prepared a list of restaurants and events around the country for your truffle delight.
Perth | Melbourne | Brisbane | New South Wales

Perth Events

29 & 30 May
Truffle Affaire - Seven Day Road, Manjimup
08 9777 2474

1st June
Divido - 170 Scarborough Beach Rd, Mount Hawthorn
08 9443 7373

9th June
George St Bistro - 71 George Street, East Fremantle
08 9339 6352

15th June
Restaurant Amuse - 64 Bronte Street, East Perth
08 9325 4900

22nd June
Julios - 1309 Hay Street, West Perth
08 9481 0089

1st July
Incontro - 79 South Perth Esplanade, South Perth
08 9474 5566
Details: 5 course Degustation dinner , matched with Truffle Hill wines at $150 per head

2,3 & 4 July
Good Food & Wine Show

9th July
The Gala Restaurant - 22 Kearns Crescent, Applecross
 08 9316 3600

21st July
Osteria dei Sapori - 151 Broadway, Nedlands
08 9386 4243

28th July
Bouchon Bistro - 363a Cambridge Street, Wembley
08 9387 3898

31st July & 1st Aug
Mundaring Truffle Festival
08 9290 6655

2nd August
Dux Restaurant - 71 South Terrace, Como
08 9474 9000

6th Aug
Frasers Restaurant - Frasers Ave, Kings Park
08 9481 7100

Sample Menu

Amuse Bouche
Liquid truffle ravioli, raw grated cauliflower and shaved truffle.
Truffle Hill - Sparkling Pinot Noir NV Brut

Minute-smoked Marron
Lemon gel, organic vegetables, shaved truffles, mushroom soil
Truffle Hill - Reserve Series Chardonnay 2008

Seared breast of Grimaud Duck
Jerusalem artichoke and truffle galette, foie gras cigar, caramelised quince, vanilla jus
Truffle Hill - Merlot 2008

Fillet of Wagyu
Braised oxtail wrapped in truffle, potato foam, salt crust roasted beetroot, perigord jus
Truffle Hill - Reserve Series Shiraz 2007

Yarra Valley Dairy Goat’s Curd
Shaved truffle, oak caramel, candied walnuts, olive jam
Truffle Hill - Sauvignon Blanc 2009

Milk Chocolate and Hazelnut Torte
Orange chocolate truffle, hazelnut macaroon, truffled honey ice-cream
Truffle Hill - Reserve Series Cane-Cut Riesling 2008

Notes:
The Minute-smoked Marron was literally that, a wonderful cross between sashimi and cold-smoked marron. Since it was a cold dish, there was no possibility to incorporate the truffles by cooking, just the a la mode sprinkling of mushroom soil.

The Jerusalem artichoke and truffle galette, and the foie gras cigar accompanying the Seared Breast of Grimaud Duck saw the truffle flavours drawn out by the galette, the dish a magical match with the pinot noir.

The high point, however, was the braised ox tail wrapped in truffle alongside the Fillet of Wagyu.

The Goat’s Curd was more or less an excuse for more shaved truffle, the flavour enhanced by the curd.