Conceived by Head Chef Andy Roche, the multi-course menu explores the earthy elegance and nuanced complexity of truffle in its many expressions. Whether freshly shaved or delicately infused, truffle is paired with the finest local seasonal produce. Each dish is composed with balance, finesse and indulgence, allowing the distinctive flavour of winter truffle to shine.

This year, we’re thrilled to be sourcing our truffles from Red Hill on the Mornington Peninsula. Each truffle is selected at peak maturity, bringing depth, aroma and a true sense of place to every dish.

Guests can also pre-order an exclusive Black Truffle Cultured Butter, created in collaboration with Madeleine Butter and hand crafted in the Yarra Valley using traditional French techniques.

More than a lunch, this is an invitation to savour the best of the season. Book now via the link below.

Price: $185pp
Date: Every Sunday Lunch, From 21st June to 12th July