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It is getting cold and wet outside, which for us could only mean one thing - our famous truffle season has begun! Last year we brought some truffles from Western Australia that we were particularly impressed with, so we have already organised a further supply of "Black Diamonds" for this year. Our wonderful chefs, Jacky, Kobi, and Adrian are coming up with a number of delectable dishes with truffles, which will be a constant feature on our Specials Menu board throughout winter.
  
In the meantime, we have decided to mark the beginning of the truffle season with a special dinner, The Celebration of the Black Truffle: Winter Solstice 2010, which took place at Le Bistro, on Monday, 21 June 2010. The guests enjoyed fillingly delicious four-course menu of dishes, each of which included the truffle's famous pungent earthy flavours. Each course was also accompanied with matching wines, selected by yours truly from our special cellars.
We began our dinner with Veloute de Chou Fleur, a delectable and heart-warming cream of cauliflower soup, infused with truffle oil and garnished with truffle shavings. The veloute was accompanied with a welcoming glass of Billecart Salmon Brut Champagne.
The evening continued with Scallops and Jerusalem Artichokes, also infused with truffle oil and garnished with truffle. The dish was matched with Joseph Mellot Cuvee Pierre Etienne 2005 Sancerre Blanc.
For the plat de resistance, a thick Goulburn valley eye fillet emerged from the kitchen, cooked medium rare, served on a bed of celeriac puree with shards of oven-dried prosciutto and pickled parsnip, drizzled with truffle oil and garnished with thick shavings of truffle. It was a rich dish, and what is the best way to taste it but with two glasses of matching wines (and here I have really dug deep into the cellar) - Chateau Fieuzal 2000 Bordeaux and Belle Dame Domaine Vacheron 2003 Sancerre Rouge... Need I say more...
The biggest taste surprise (and perhaps taste sensation) was reserved for the end of the night, when the desserts came out - Creme Onctueuse with Ceps Ice Cream and Salted Caramel, washed down with the elegant taste of Chapoutier Mouscat de Rivesaltes 2003.
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