Ragazzi Truffle Lunch

Truffle season is upon us, and that means it's time for our annual Ragazzi Truffle Lunch. This July, join us for one glorious Sunday long lunch, replete with seven courses that all hero rich, heady, earthy Australian black truffles, sourced for us by Verduno, alongside our signature handmade pasta.

The special set menu is curated by Culinary Director Scott McComas-Williams and Executive Chef Alex Major. Verduno's black dirt diamonds glitter across every dish, showcasing the versatility of this seasonal gem.

To start, you'll enjoy Sydney Rock oysters with truffle jelly; truffle and mozzarella croquette; beef crudo with a Parmigiano Reggiano and truffle custard; and truffled stracciatella with toasted buckwheat.

It wouldn't be a Ragazzi event without our speciality handmade pasta; a classic Piedmont egg pasta, tajarin, with shaved truffle and hazelnut; followed by plump, perfect fagottini filled with scallop and truffle. To finish, ricotta panna cotta, with truffle honey and poached pear.

Round out your truffly extravaganza with two optional add-ons: spanner crab and truffle tartlet, and a Jack’s Creek flat iron steak with truffle butter.

To drink, there will be optional and recommended wines to pair with the menu, and the complete 250-strong wine list will also be available, as ever.