If you didn’t get a chance to indulge in the Bacchus Truffle Degustation last winter, allow us to stress that you will definitely want a seat at this table. Head chef Massimo Speroni has reimagined last year’s menu to maximise the flavours of the hero ingredient – Tasmanian and Western Australian Black Winter Truffles. These tantalising morsels are at the peak of their season right now, meaning that each ingredient has been expertly curated to let the truffles shine.

Let’s cut to the chase and talk about exactly what you will be eating at the Bacchus Truffle Degustation. Diners can taste their way through five carefully conceptualised courses, each with a key ingredient or theme. Start with prawns from Shark Bay paired with black truffle tartare, followed by a free-range 64-degree egg with potato textures. Next up is Chef Speroni’s classic Parmesan risotto with acid butter, chased with pure Rangers Valley ‘Black Market’ black Angus beef that has been paired with smoked eggplant and camel cheese. Finish strong with chocolate and truffle ice-cream, because there’s always room for dessert … especially when truffles are concerned.

Has this got your mouth watering? You can make bookings for the Bacchus Truffle Degustation through the restaurant, but be quick – the degustation is only available until Saturday August 4.