TRUFFLE TRILOGY

A Feast in Three Acts
One of the great joys of winter is indulging in the deep, dark flavour of black truffles – washed down with a glass of fine wine grown in the same soil as the fungi. We love this combo so much, we’re celebrating the truffle over three evenings at the Kelvin Club: Chef Simon, working with precious nuggets of black gold plucked from the rich Ballarat earth by Black Cat Truffles, has devised a progressive feast, with gorgeous matching wines from one of Ballarat’s best vignerons, Owen Latta of Eastern Peak Latta Vino.

Act 2
Main Course in the President’s Room

Two shared mains:
Slow beef cheek, stinging nettle, truffle & parsnip cream
Pressed Parwan lamb belly, fermented farro, madeira & truffle jus
Sides; gratin potatoes, cimi di rapa
Includes a welcome drink.

Cost: $90

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