Manjimup black truffles have taken centre stage at Gowings at QT Sydney, with the introduction of a newly innovative dish by creative culinary director, Sean Connolly. Each serving includes a lavishing of the winter delicacy, with the popular menu item available until the end of August.
Other classic items on the menu, such as ricotta gnocchi with a selection of mushrooms, have been reinvented and served with a topping of Manjimup truffles atop the handmade gnudi. Truffled peas and baked eggs are also joined by an element of truffle, as a nod to Connolly’s English heritage.
The new items have been inspired by the Peter Luger Steak House in Williamsburg, Brooklyn, the New York truffled burger with fries is Gowings’ most recent addition to the lunch menu. The burger has adopted a ‘less is more’ philosophy, including sans salad and tomatoes, which has allowed for a full focus on the generously shaved truffle atop the 220g beef patty.
Connolly said that the truffle season is meant for indulging.
“The dishes I’ve created are vehicles for the truffles themselves. Each ingredient travels well, never fighting for attention. The only way to truly enjoy truffles is in abundance, and that’s how it’s served in Gowings. I like to be knee-deep in them every year,” said Connolly.
