Another memorable dinner at an exclusive private club in Perth was attended by 42 members and their guests.

A superb five course menu was enjoyed enriched with black truffles grown in Western Australia. All other products used in the creation of this exceptional dinner were sourced locally apart from a tasting amount of imported caviar.

To top it off we were treated to the riches of the club’s extraordinary wine cellar which showcased Champagne and perfectly matched white and red wines from France for each course. The interesting twist was serving a very aromatic Calvados to accompany the fourth course of cheese, truffle, wildflower and honey with chestnut bread.

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Braised oxtail
truffle tortellini
beef consommé, black barley

Beef sirloin and truffle tartare
infused confit egg yolk, Kaviari caviar
crisp royal blue potato, kale

Slow-cooked whiskey beef brisket
aged Parmigiana Reggiano, truffle emulation
wild rocket, parsnip crisps

Black Wood Valley organic beef fillet
shaved ox tongue, Jerusalem artichoke puree
gourmet carrots, asparagus, truffle bordelaise sauce

Harvey Wash rind cheese
truffle, wildflower honey
pear pâté, chestnut bread

Truffle and vanilla bean brûlée tart
sour cherry, dark hazelnut chocolate crumb
Halls Dairy milk ice cream

Chef de Cuisine Steven Newcombe and his kitchen brigade were complimented and thanked by Bailli Thurston Saulsman. Special thanks also went to the Club Secretary, a long term member of the Bailliage, for his contribution to this event by opening up the wine cellar to contribute these great French wines.

As usual there are many members behind the scenes who work hard to make such an event possible. They too deserve recognition and thanks from all of us.

Folker Krueger