Truffle Degustation Lunch @ Chateau Yering

We've marshalled the truffle crew together and this time we've headed out to Chateau Yering for their annual Truffle degustation lunch. This year there's a change - the truffles have all been sourced from Victoria - from Tibooburra in the Yarra Valley and the Otways.



As soon as you enter the dining room you are welcomed by that beautiful truffle aroma coming from the truffle butter.



And just to fill us with lust, on the fireplace stood this beautiful truffle - I think Elle's got a large enough handbag to stash that in without anyone noticing.



Canapé:



Two canapes presented on black slate - the cracker had the texture of prawn crackers - a line of truffled creme fraiche piped along the centre.



Egg cheese and truffle - a combination that always works.

Amuse Bouche:



Drink: Chandon Vintage Brut 2006



This is the type of dish that deserves to be looked at so you fully appreciate it. I loved the bite of that tiny breakfast radish, a sharp freshness to cut through that deliciously creamy panna cotta that was packed with parmesan flavour.


First Course:



Drink: Chandon Vintage Brut Rosé 2006

A good combination of clean, earthy flavours of beetroot and that crisp coated cigar of creamy persian fetta, bound with that lovely aroma of truffles.

Second Course:



Drink: Chandon Yarra Valley Chardonnay 2008

Quite an amazing ravioli - they were filled with a potato foam that just oozed as you cut into them.


Third Course:



Drink: Chandon Yarra Valley Pinot Noir 2008

Perfectly cooked squab, still tender and juicy - you had the contrast of crisp skinned leg and barely cooked breast.

Fourth Course:



Drink: Chandon Barrel Selection Yarra Valley Shiraz 2006

There's a bit of a Mugaritz influence in the charcoal grilled wagyu - playfully painted black, inside it's still wonderfully rare.

Dessert:



Drink: Chandon Cuvee Riche



I always look forward to truffle desserts and this one really hit the spot. There's something to be said about just how well banana and truffle work together.

Petit Fours:



Just a little something to finish.

The details:

Eleonore's Restaurant at Chateau Yering
42 Melba Highway, Yering
Phone: +61 3 9237 3333

Open:
Dinner - Every Evening from 6.30pm
Lunch - Saturday and Sunday from 12pm - 3pm

web:
Eleonore's Restaurant