Truffle season is in full swing at Callington Mill’s Hobart Whisky Lounge at MACq 01 with its signature elevated dining experience bringing in a selection of new dishes this winter featuring an array of Tasmanian winter truffles.
The extended à la carte menu will be available all season, with Head Chef Louise Aldrone Tanguio incorporating the rare ingredient into a selection of luxurious dishes expertly matched to Callington Mill’s range of acclaimed single malt whisky.
Tanguio and his team have created five new dishes for this year’s truffle menu, including Tanguio’s highlight, the pomme florettes with tonburi, cultured cream and nori ($25); raviolo with egg yolk, chicken mousseline and fennel cream ($35); the baybug (Balmain bug) with miso reduction, shimeji, and Inaniwa udon ($60); the 40-day dry-aged Cape Grim bone-in striploin with truffle wafu and celeriac ($110); and to finish, the Mont Blanc with chestnut, meringue, and Callington Mill Cognac Cask Whisky ($25).
And for the perfect whisky pairing? Tanguio proposes the Callington Mill Union of Two Fine Arts Single Malt - an exclusive whisky to the distiller's Hobart and Oatlands cellar doors.
The Callington Mill winter truffle menu is available at the Hobart Whisky Lounge from now until the end of August. For more information and to make a booking, visit the website at www.callingtonmilldistillery.com/pages/hobart-whisky-lounge-macq01