TRUFFLE & BURGUNDY DINNER
TRUFFLES AND BURGUNDY
Inviting you to a ‘chefs table’ experience hosted by Steven Snow in the private dining room at
Fins Plantation House.
Tasmanian truffles foraged and flown to us within 24 hrs.
Hand picked wines by our sommeliers from the finest vineyards in Burgundy.
Very limited tickets available.
$250 p.p Friday 29th June, 6.30pm
MENU
Salted, cured Mahi Mahi truffle balls
NV Pierre Marie Chermette – Cremant de Bourgogne
Seared Hervey Bay scallops, shaved Tasmanian truffle, cauliflower puree, crispy prosciutto, port wine, smoked tomato, seaweed
2015 Goisot – Gueule de Loup – Cote d’Auxerre
Sicilian Casarecce, lobster bisque, Balmain bug, Tweed King prawn, cognac, truffle
2013 Paul Pillot – Chassagne Montrachet Vieilles Vignes
Twice cooked duck breast, savoury rhubarb, shaved Tasmanian truffle, liquorice crumb, beetroot risotto
2013 Chateau Grange Cochard – Morgon Vieilles Vignes
Goat’s curd bavarois, truffled sugar bag from local native bees, burnt figs
2015 Duband – Vosne Romanee
(FULL VEGETARIAN/ SEAFOOD ONLY OR MEAT ONLY MENU AVAIL FOR DIETARY REQUIREMENT GUESTS)
This event will be held at Fins Plantation House
13 Duranbah Rd
Duranbah, NSW 2487
(image via Pinterest)
