Truffle Month at The Star
Discover and indulge in winter’s culinary gem, the exquisite truffle, as The Star celebrates Truffle Month across its multi award-winning signature dining destinations. The enticing aromas and stunning flavours of the delicate truffle are set to engulf The Star Gold Coast until September 1 (the season has extended from July!), with meticulously crafted truffle-infused menus.
Truffle inspired dishes will be matched with specialty cocktails and exquisite wines at Cucina Vivo for the ‘Alla Tartufo’ four course set menu. Serving four stunning dishes featuring tartufo, or the white truffle, the set menu includes Fontina and Truffle Arancini with a Black Crumb garnished with Crisp Kale dressed in Truffle Honey, Tartufo and stracciatella (truffle and buffalo curd) agnolotti served with fresh shaved truffle, Filetto alla tartufo (Stanbroke beef fillet poached in Black Truffle Sauce Perigord with Sicillian potato gratin) and the ultimate indulgent finish, a hazelnut mousse with truffle ice cream and winter raspberries. Incredible value at just $140 per person, the Alla Tartufo menu can also be enjoyed with a glass of wine with each course at an extra $40 per person. Truffle Month menu items are also available individually.
Savour the truffle charm with famed Executive Chef Chase Kojima’s decadent small eats featuring fresh black ruffle slices at award-winning Kiyomi. Specially designed dishes include Pacific Oyster, Tosazu and Chive at $10 each; Chase Toro Sushi of Toro Tartar, Blue Fin Toro, Tasmania Uni at $25 each and Kagoshima Wagyu MBS 12+ Nigiri and Tosazu at $22 each. Or truly relish in all the delicacy’s earthy magic with lush mains featuring fresh black truffles including Wagyu 9 +Toban, Asian Mushrooms, Daikon, Asparagus, Yakiniku Sauce for $80; Tooth Fish Toban, Asian Mushrooms, Baby Corn for $70; or Whole Flounder, Brussel Sprout, Capers, Lemon, Dashi Butter at $65.
Imperial at The Star
Home of the Gold Coast’s finest Chinese cuisine, Imperial at The Star is also embracing Truffle Month, with Chef Song Yao Su merging the delicate black gem with the freshest ingredients to create an indulgent and authentic menu. Highlights include Double-boiled black truffle, sea cucumber and pearl oyster soup for $43, Steamed scallopand shrimp dumplings with truffle at $15, Sautéed scallops with black truffle at $50 and Black truffle crab meat fried rice for $50.