Mike McEnearney and his head chef Jeffrey De Rome headed up a five-course menu featuring truffles from Jayson Mesman's Truffle Farm in Mount Majura near Canberra, and matching wines by Bryan Martin of Ravensworth Vineyard in Murrumbateman, NSW. The menu consisted of cobia sashimi with braised truffle mushrooms and radish, spit roast chicken 'demi-deuil' vinaigrette and truffle infused creme caramel.
The farmer, Jayson Mesman shared with us his journey to establishing "The Truffle Farm" overlooking Mt Majura with a Q and A on the night. Jayson and his team of highly trained truffle dogs sourced some rare and delicious black truffle for the evenings feast.
The winemaker, Bryan Martin, also a talented food writer, cook and forager matched his distinctive Ravensworth wines with the truffle inspired menu. Grown and produced in the Canberra districts heartland, Murrumbateman.