Fabbrica Darlinghurst Presents: Piemonte

The next instalment of our regional dinner series will transport you to the cradle of Italy's most decadent wine and cuisine. Think redolent Barolo and Barbaresco, prized truffle, and yolk-yellow nests of tajarin steeped in glossy butter. This is Piemonte!

From the storied capital of Turin, to the vinous wonderland of the Langhe, Piemonte is synonymous with the finer things in life. Tucked cosily at the foot of the Alps, its food is best suited to the cooler months, and Fabbrica Executive Chef Damiano Balducci has crafted a set menu ($100) that leans into winter indulgence.

You'll start with a trio of antipasti; sourdough and fresh truffle butter; vitello tonnato with pickled onion and capers; and bagna cauda with veggie crudites. Next, a pair of primi; tajarin al tartufo, or tangles of egg pasta, covered with parmesan and truffle; and agnolotti del plin, hand pinched and filled with beef, tossed in a buttery sauce with crispy sage.

Of high importance, additional truffle can be added to both the vitello tonnato and agnolotti, per request (we won't judge). These beauties are Western Australia’s finest, headiest black truffles - foraged by four-legged friends in Manjimup.

The star of the night is a luscious beef cheek, slow-cooked and braised in Barolo overnight, served with Jersualem artichoke, jus and fresh truffle. To round it all off, enjoy a dolci of rum-laced Bonet Piemontese (sitting somewhere between a chocolate custard and a crème caramel), with hazelnut, amaretti and crème anglaise.

To drink, we've curated an optional wine pairing of four glasses ($60), which can be pre-ordered or chosen on the night, if the mood strikes.