Australasian restaurant, Dickie Fitz in Fitzrovia has a new menu dedicated to the little known Australian black truffle.
Unknown to many, Australia is the fourth largest truffle producer after France, Italy and Spain, with truffless favoured by chefs for their aroma, flavour and high quality
The specially curated five-course Aussie Truffle Menu by Executive Chef Matt Robinson and Head Chef Jon Coates will be available throughout the summer when the truffles are in season. This menu offers the rare opportunity to sample the earthy flavour in lighter, summer-focused creations. And at £60 for five truffle courses and a cocktail, it’s incredible value.
The meal begins with a’Sweet As’ cocktail, a gin-based drink with Japanese nashi pear and truffle honey topped off with soda, alongside snacks including truffle buns and popcorn.
Using Australian truffles in each course, guests can enjoy interesting pairings, such as grilled salad with truffled egg and cheese dressing; kangaroo tataki; steamed brill with yabbies (a native crustacean); and for dessert, a black truffle, celeriac, pear and honey dish.
Dickie Fitz has partnered with Wiltshire Truffle Company who provide the truffles direct from Western Australia. The truffles are excavated from the ground on a Thursday morning and then immediately flown direct to Heathrow, making it to restaurants first thing Saturday morning. .
The five-course tasting menu with welcome cocktail is priced at £60, and runs from mid-June through to August.
Dickie Fitz
48 Newman Street, London W1T 1QQ