A seven-course dinner worth its weight in goldLate November is peak truffle season, which can only mean one thing – chefs all over the world are in a tizzy planning menus to highlight the glorious earthy treasure. Boasting an unforgettable aroma and delicate flavor profile, their harvest season always means an onslaught of indulgent culinary soirées. We’re headed straight to chef David Santos to helm the kitchen behind our truffle feast of choice. But don’t even get us started on the menu; we’re already salivating. With your ticket, you’ll get to grub on six savory courses, a sweet treat at the end of your dinner, and enjoy BYOB privileges.
Check out some highlights from the standout menu:
-amuse with uni, grapefruit, and white truffle
-striped bass tartare with white chocolate pudding, arugula, and black truffle vinaigrette
-poached duck egg with Anson Mills creamy polenta and white truffle
Seated dining. Over 21s only. Please note that gratuity is not included.