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Truffle Season 2019

This truffle season Dinner is immensely excited to be working with Terra Preta and their extraordinary Australian truffles for the second year in a row.

Elena Diaz Hooper
12 June 2019
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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.

Cauliflower Cracker

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.

Truffle Lasagne

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.

Roast Spatchcock

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.

Sambocade

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.

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Crown Melbourne Limited (Crown), Dinner by Heston Blumenthal (Dinner) and Analytical Systems Pty Ltd trading as Open Table (Open Table) collect your personal information in order to secure your reservation at Dinner and for marketing purposes. Please refer to the Open Table Privacy Policy for full details about how your personal information will be treated by Open Table. Please note that if you do not provide this information you cannot make an online reservation at Dinner. Please contact Crown Reservations on 03 9292 5777, if you wish to make a telephone reservation instead.  Open Table will disclose your personal information to Crown and to Dinner. Personal information provided by Open Table to Crown and to Dinner will be treated in accordance with the Crown Privacy Policy and the Dinner Privacy Policy respectively. Dinner will disclose your credit or debit card details to Commonwealth Bank of Australia (CBA) in order to process any charges. Your personal information may also be disclosed by Crown and/or Dinner to its associated entities. Please note that associated entities of Dinner may include one or more entities located outside of Australia (Overseas Recipients) which are not bound by Australian privacy laws. In providing your personal information to Dinner (including via Crown or the Open Table booking system) you expressly consent to such disclosure. Please refer to the Crown privacy policy at www.crownmelbourne.com.au/general/privacy-policy, the Dinner Privacy Policy at www.dinnerbyheston.com.au and the Open Table privacy policy at https://www.opentable.com.au/l... for full details, including how you may access, update, correct your personal information and/or complain about a privacy breach. Dinner by Heston Blumenthal Crown Towers, Level 3, 8 Whiteman Street, Southbank, 3006.

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