July is the time to treat yourself to the sophisticated, distinct flavour of the truffle. The versatile fungus can be used to add flavour to nearly everything, from meats to cheese to bar snacks. Some of Sydney’s restaurants have designed special menus involving the truffle for winter, when they are harvested and most fresh.

Madame Truffles
Melbourne truffle connoisseur Madame Truffles has spread its love for the fungi to Sydney, opening up a new location in Surry Hills. The boutique sells products made from the highest-grade truffles grown in Australia, Tuber Melanosporum (French Black Truffle), comparable to the quality found in France. Find products as diverse as honey, macarons, popcorn, pasta and ice cream all featuring the flavours of the truffle. Importantly, everything is made from pure truffle with nothing from synthetic truffle flavouring sold in store.


Bishop Sessa
The Surry Hills restaurant is holding a dinner inspired by truffles each Wednesday in July. Bishop Sessa’s Paul Cooper will be dishing up a five-course degustation, featuring the earthy, complex undertones of the fungal delicacy. As part of this feast, expect truffle-infused egg-yolk puree, truffle tartare, or chocolate truffle tart with banana bread ice cream. A great opportunity to become more familiar with the intriguing truffle.

$149 including matched wines.

Three of The Star’s restaurants are serving special truffle menus this month. Truffles are sourced from Western Australia’s premier trufferie, and dishes are paired with Krug Grande Cuvée.

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Sokyo will match truffle with the vibrant flavours of Japanese cuisine. Keep an eye out for the Wagyu flap meat steak with uni butter, horseradish cream, broccolini, pumpkin furikake and black truffle and after, a dessert dish consisting of a black truffle, chestnut, chocolate and black truffle-infused ice cream.

BLACK by ezard has organised a three-course set menu based around the truffle. Expect a hearty dining experience from one of Australia’s renowned restauranteurs, Teage Ezard, beginning with an entrée of Jerusalem artichoke soup, exotic mushrooms and shaved truffle and for main, grass-fed beef fillet with white polenta, sweetbread and truffle jus.

Balla at The Star’s will also offer a three-course set menu around the truffle; the entrée will consist of wild-mushroom risotto with black truffle and Parmigiano Reggiano, followed by veal wrapped in prosciutto with sautéed mushrooms and black truffle, and finished with a dessert of black-truffle semifreddo with poached quince and almond praline.

Rockpool Est. 1989
Rockpool owner Neil Perry and head chef Phil Wood have finished organising their annual July truffle dinner, an eight-course feast exploring the intricate flavours of the truffle. This year, attendees can expect dishes including truffle-studded chicken wing; roasted duck breast with truffle congee and mushroom royale; and vacherin of white chocolate parfait with rosemary chiboust, rice ice cream, ginger and candied truffle.

Bookings are essential; $265 per person, with matching wines is an extra $195. July 21.

Ormeggio at the Spit
Chefs Alessandro Pavoni and Victor Moya from waterside restaurant Ormeggio have put the finishing touches on their three-course menu featuring the black Australian Perigord truffle. This special menu consists of an entrée of veal battuta, eshallots, pine nuts, anchovy oil; a risotto with truffle and pecorino; and a monte bianco of chestnuts and truffle for dessert. This menu is subject to availability and only during truffle season, for lunch and dinner.

$150 per person, or $185 with matched wines. Bookings essential.

Ananas Chef de cuisine Neil Martin at acclaimed French restaurant Ananas has reserved a quantity of end-of-season truffles, still in the ground and unharvested for his special 5-course feast, The Last Truffle Dinner. When harvested, the truffles will be full of flavour, at peak ripeness and added to each course. Expect a puff pastry truffle consommé to start and end with a dessert which includes truffle ice cream. Martin has not yet revealed what will be in between. Tickets $220 with matched wines included. August 4, 6.30pm.