Australian black truffle will be the key ingredient in a one-of-a-kind dinner collaboration to take place at Igniv Bangkok on Monday.
Dubbed the Truffle Party, the evening promises a folksy fun-filled gastronomic get-together not just among discerning epicures but also four award-winning Bangkok-based chefs.
It will showcase a culinary camaraderie between chefs David Hartwig and Arne Riehn of the host venue, the Michelin-starred modern European cuisine restaurant Igniv; chef Gerard Villaret Horcajo of Michelin-starred contemporary French cuisine restaurant Elements, inspired by Ciel Bleu; and chef Nilas Corneliussen of modern Nordic restaurant Villa Frantzén.
Featuring 15 dishes throughout the dinner journey, the menu is co-created to celebrate the peak of the truffle season in the Land Down Under, which runs from June to mid-August.
The Southern Hemisphere’s cultivation of the prized tuber fungi allows food connoisseurs the joy from freshly-harvested black truffles, typically available in winter, during the warmth of summer.
From snacks to starters, mains and desserts, each item on the menu incorporates the distinct essences of truffles from Truffle Hill, an award-winning farm and vineyard in Manjimup, Western Australia.
The multi-course meal is crafted to illustrate a perfect unification between the rare Australian produce, the Swiss, French and Nordic roots of the chefs and some regional Asian touches.
Guests will find dishes such as an assortment of tartlets with scallop and black truffle consomme fillings; langoustine toast with black truffle and uni; braised leek with almond and truffle vinaigrette; smoked eel with foie gras consomme, brioche and preserved black truffle; tara cod fish cheek fondue with comte cheese, brown butter and black truffle; and Wagyu tenderloin with pear umeshu, endive, honey and black truffle jus.
The sweet ending of the night includes coffee-coconut tamarillo; roasted rice with wheat grass and citrus; rose-vanilla souffle; and a trip to Igniv Candy Store.
The Truffle Party dinner is on Monday with three reservation slots: 6pm, 7pm and 8.30pm. The price is 6,700 baht per person. An additional five-glass wine paring package costs 3,500 baht per person.
Advanced reservations are recommended. Call Igniv Bangkok at 02-207-7822.
