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FOOD & DRINK

We're Giving Away a Luxe Date Night Complete with Truffles and Champagne

Six truffle-packed courses for you and your favourite someone.
By Noelle Monge
June 29, 2018
  shares

We're Giving Away a Luxe Date Night Complete with Truffles and Champagne

Six truffle-packed courses for you and your favourite someone.
By Noelle Monge
June 29, 2018
  shares

in partnership with

Truffle season is an indulgent time where you treat yourself to the finer things and reach peak foodie sophistication as you hunt for restaurants and menus featuring that coveted culinary black gold. This winter, BLACK Bar & Grill is embracing this luxuriousness with a one-night-only truffle feast — and we've got two tickets to the dinner to give away.

The dinner will take place on Thursday, July 5, with the six-course experience prepared and hosted by Executive Chef Dany Karam, along with co-host truffle farmer Henry Terry, who was most recently spotted on My Kitchen Rules. Starting at 7pm, you'll have your fill of original dishes like scallop and truffle sandwiches, truffle poached marron and roasted pineapple and truffle ice cream that are all sure to thrill those truffle-loving tastebuds of yours.

With each plate, Chef Karam hopes to showcase seasonal produce and flavours along with the truffles. "We've used rich, winter flavours and local, cool climate wines with a savoury finish to complement the truffles." You can anticipate a glorious meal along with wine selections from the house sommelier, including two glasses of Krug Champagne to set off your lavish night.

While BLACK offers a special menu featuring an a la carte three-course meal and sommelier pairings options until August 5, this one-time feast will be the culmination of all your truffle-covered dreams this season. You're in for a night of well-crafted and curated fare sure to put you in a truffle trance until next winter.

The BLACK Bar & Grill truffle dinner will take place on Thursday, July 5 and tickets cost $290. Enter to win tickets for you and a date. See below.

Published on June 29, 2018 by Noelle Monge

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