Truffle Affaire - official opening of the West Australian Black Truffle season
Manjimup Truffle Affiare
2009 season opening gala celebration - 30th - 31st of May 2009
Six (6) course long table degustation truffle luncheon with award winning
Truffle Hill wines matched to each course ~ Welcoming of the Truffle ceremony
~ Win a truffle competition ~ Truffle dog demonstration ~ Entertainment ~
Gourmet truffle product & wine tastings ~ Celebrity Master of Ceremonies
When:
Saturday, 30th May & Sunday 31st May, 2009.
10.00am - Tea & coffee on arrival
10.45am - Welcoming of the Truffle ceremo ny
11.15am - Win a truffle competition
11.45am - Truffle dog demonstration
12.30pm - Long table degustation luncheon
4.30pm - Event concludes
Cost: $195.00 per person
Where: The Wine & Truffle Co - Gourmet Cafe
(Sat & Sun) Seven Day Road, Manjimup
Bookings: cafe@wineandtruffle.com.au or (08) 9777 2474
(Sat & Sun)
Seats are limited.
Dress: Smart Casual
The event marks the official opening of the 2009, Wine and Truffle Company, Black Truffle Season.
MENU
by Chef Iain Menzies
$195 per person (Including Food, Wine, Events & Entertainment)
Blanched asparagus with warm truffle & parmesan sabayon
finished with fresh truffle
Truffle Hill - Sauvignon Blanc 2008
~
Creamy oyster and truffle soup
Oysters simmered in Riesling and cream
finished with truffle julienne to provide an elegant touch
Truffle Hill - Reserve Series Riesling 2007
~
Marron and truffle ravioli
Hand made pasta layered with truffle,
filled with poached marron & drizzled with a marron beurre blanc
Truffle Hill - Reserve Series Chardonnay 2007
~
PRE - RELEASE TASTING: Truffle Hill Reserve Series Chardonnay 2008
~
Roasted veal loin with cognac, truffle and port jus,
served with a mushroom, wilted spinach & sage tart, finished with fresh truffle
Truffle Hill - Reserve Series Shiraz 2007
~
Brie infused with slices of fresh truffle
served with fresh fruit, toasted hazelnut bread and W&TC roasted hazelnuts
Truffle Hill - Merlot 2007
~
Truffle pannacotta
drizzled with a red wine and vanilla syrup served with hazelnut