THE exquisite black truffle is music to a foodie’s ear and there will be plenty to sing about at Crown Perth in August.
Truffle season is here and signature restaurants such as Modo Mio, Epicurean, Bistro Guillaume and Nobu have revamped their menus to include premium Perigord black truffles from Stonebarn Trufflerie in Manjimup.
Deep, rich and earthy, the revered truffle adds harmony to any dish, but its infusion in a cocktail? Now that’s something else.
Created by The Waiting Room team and assistant manager Jaaidev Vidyadharan, the Nymphs & Satyr and Beeswax Manhattan cocktails are as bold as they are strong.
Whether it has been spiked with truffle oil (Nymphs & Satyr) or doused in Black Truffle Bitters (Beeswax Manhattan), both cocktails show appreciation for the pricey yet versatile truffle.
Combined with a side order of black truffle fries and you are in truffle heaven.
For those wanting a more substantial meal, one of the many truffle-inspired dishes at Crown’s restaurants are sure to take your taste buds on a culinary adventure.
Dine on sesame-seared tuna with truffle sauce, crispy seaweed and fresh shaved truffles at Nobu, Scallops carpaccio with cauliflower puree and truffle, dill and parsley sauce at Modo Mio or a whole Donnybrook marron with truffle butter at Bistro Guillaume, to name just a few.
There will also be a range of other truffle offerings throughout the complex, including Atrium and Epicurean.
For more information, visit www.crownperth.com.au