[invite] Bianca: It’s our favourite time of year again, the air is crisp, wood smoke permeating chilly nights and truffles….truffles everywhere! It’s great to see so many establishments offering truffle menus but with a hefty price tag, you definitely want to choose wisely.
Mode Kitchen & Bar opened mid last year, replacing Mark Best’s Pei Modern. It was a sleek refurbishment with large slabs of marble, open kitchen stations, moody lighting and a large, striking communal table.
The Truffle Tasting Menu will run until mid-August and features 3 courses for $90 pp.
We’re all used to truffle infusions, shavings of truffle but truffle in a cocktail? My interests were piqued. Jules opting for the Truffle Espresso Martini $25 and the Black & White Negroni $25 for me.
The first course was a choice between the Seared Scallops, Celeriac, hazelnuts & Black truffle and Oven-baked Camembert, witlof & black truffle. We both gravitated towards the scallops, beautifully cooked, plump with a perfect caramelisation. The julienned celeriac adding some nuttiness and a textural element. The truffles adding quite an intense earthy aroma but not overpowering.
The Camembert was equally delicious, this was definitely more of a feast for the nose, with a heady truffle fragrance permeating the air once you got stuck into the melted gooey cheese.
The main was a Grilled Spatchcock, shiitake mushrooms & black truffle. Firstly, the spatchcock was gorgeously cooked, extremely juicy and tender. The mushrooms & generous shavings of black truffle pairing beautifully. It is quite a simple dish but bold in flavour, if I had any feedback it would be that I felt this dish could have done with some form of carbohydrate element. As it did feel a little lacking.
And perhaps the course I most anticipated. Beurre Bosc pear & black truffle financier. Wonderfully decadent and super rich. The financier light and most, the almond based sponge the perfect vessel for this dessert. The cooked pear at the base of the dish adding an intensly sweet concentrated note. We adored the deep caramel, there was a prominent truffle flavour, some shavings dotting the top of the desert but we did taste a rather potent truffle note, possibly truffle oil.
For your truffle fix, book your table HERE
Oh wow we are more than halfway through winter and I’ve hardly eaten any truffle hehe. I must rectify that!
Nice job, I love the truffle, not the price tag….