A one-night-only celebration of fire, flavour and full-circle cooking — introducing Bell River Beef × Black Truffle: A Winter Feast

Chef Nico, Tony Palmer, and Alex from Alessa Vino come together for a winter feast that honours both animal and earth—featuring sustainably raised Bell River Hemp Fed Beef and Western Australia’s first black truffles of the season. Rooted in respect. Guided by seasonality. Every element considered. Every pour with purpose. Seats are strictly limited — don’t miss it. Menu dropping soon.

• Thursday 24 July from 6pm

• $210pp | Includes bread + snacks, 4 courses, petit four + paired wines

The Menu

Bread & Snacks
C&C sourdough, smoked truffle butter
Brioche, truffle tallow, hemp-fed carpaccio
Beef tongue spiedini, fresh truffle
Paired with: Champagne Orban Rosé

Entrée
Steak tartare, Pecorino di Fossa, truffle
Paired with: Don Chisciotte Fiano 2022

Pasta
Brisket & truffle tortellini, bone broth
Paired with: Travaglino Pinot Nero

Main (to share)
Rib-eye on the bone, dry-aged in truffle butter
Potatoes & truffle shards
Paired with: Barolo Anna Maria

Dessert
Polenta cake, ricotta, truffle cream
Paired with: Visner
Truffle cioccolatini