The "white diamond" will dazzle dinner guests during a series of four dinners at Otahuna Lodge in August. The Bianchetto truffle (Tuber borchii) – locally sourced at Borchii Park – will provide the inspiration for a five-course menu devised by executive chef Jimmy McIntyre.
The aphrodisiac appears on the table courtesy of Borchii Park's truffle dog Hugo, a German Short-Haired Pointer with a sense of smell strong enough to detect the elusive truffle up to 15 centimetres underground.
Otahuna Lodge's truffle dinners are designed for two or more guests and each course is paired with New Zealand wines. The menu includes such delights as truffled egg custard with Nashi pear or truffle and Otahuna porcini mushroom ravioli with parmesan cream.
The Lodge has garnered a reputation for exciting and inspired menus as featured in recent issues of Cuisine and Australian Gourmet Traveller. The menu changes daily according to the seasonal offerings from its own one-hectare, organic potager garden and orchard on the estate. Last year Otahuna's grounds produced more than 130 different kinds of vegetable, fruits, nuts, herbs and mushrooms.
The truffle dinners are offered on August 21 and 22 and August 28 and 29 for $190 per person including wines matched with each course as well as pre-dinner drinks with canapes. Suites are available for guests who wish to spend the night for an additional $600 per room including full breakfast and GST.
For further information or to make a reservation for one of the dinners please contact Otahuna Lodge on 03 329 6333 or enquiries@otahuna.co.nz
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