October and November is peak truffle season at Fireplace Grill and Bar, when a specially created à la carte menu features the seasonal delicacy in dishes that bring out the best of this highly prized culinary treat.
Exemplifying the way truffle can enhance many foods is one of the menu’s three starters, Pan-Fried Foie Gras with Sauce Périgueux and Poached Egg, wherein even the substantial richness of foie gras takes on new flavor notes.
Two main course choices – Butter-Poached Stockyard Tenderloin “Belle Helene” with Truffle Tagliatelle and Lamb Loin Wellington with Black Truffle and Truffle Reduction – are similarly transformed by the distinctive taste and aroma of truffle.
With dessert selection of Truffle Panna Cotta and Candy, diners discover how well truffle, perhaps surprisingly, complements sweet dishes just the same.
Further complementing the menu is Fireplace Grill and Bar’s extensive wine list.
Special à la carte menu at Fireplace Grill and Bar is available from 7 October to 30 November 2016 for lunch and dinner.