Luxury on a Plate

Earthy. Rich. Exquisite. Truffles are the diamonds of the earth, and are a culinary delicacy the world over.

There’s an innate luxury in the rarity of truffles, yet it’s the incredible flavours and aromas found in even just a sliver, that make them so popular.

Whether you’ve never tried truffle and are looking for the opportunity – or are trying to relive that taste sensation as often as possible – you’ll find plenty of dishes to enjoy at Crown Sydney.  

Truffles are fungi. But not your usual type.

They grow underground in extremely specific circumstances. So specific, in fact, that agrologists have not found a way to farm them in a way that makes economic sense. Therefore, they must be hunted. 

We fortunately know a lot about the conditions in which they thrive. There must be a certain climate that allows for warm summers and cool winters, the right soil conditions, and the right tree species. Truffles rely on tree roots to grow, and it can take as much as 15 years for truffles to mature. 

In a nutshell, truffles are naturally occurring, but only in very specific circumstances. And even with the vast knowledge and technology we have today, they are still carefully hunted in the wild.  

For something that takes that much time and effort to find, it must be absolutely delicious to be worthwhile. 

Not all truffles are the same. There is variety in the types of truffle available, with each one offering its own unique flavours and aromas. 

Black Truffle

Black Perigord Truffle (Tuber melanosporum): The Black Perigord Truffle is native to southern Europe, but is grown in select areas around the world. This is the type of truffle you will find in Crown Sydney's restaurants, as it is flown in fresh from the Southern Forests region in Manjimup, Western Australia. It promises a classic truffle flavour, both earthy and rich, with an intense, iconic aroma. As such, it’s a luxury ingredient found only in fine dining. 

Winter Black Truffle (Tuber brumale): Known for growing underground in winter, the Winter Black Truffle is a milder truffle. It still offers the same exquisite earthy flavour, but less intensely so than the Black Perigord. As such, it is ideal for more delicate dishes. 

White Truffle (Tuber magnatum): White Truffles are the most rare, and most expensive type of truffle. You won’t see it on many menus, but it is known for its strong, garlic-like flavour and musky aromas.  

Truffles may as well be a chef’s best friend, for their ability to elevate any dish with nothing more than a few small shavings. 

That said, truffles are typically used time and time again in the same kinds of dishes. They go particularly well in pasta dishes, especially risottos. You will also find them in everything from mashed potatoes to gourmet burgers, and often paired with cheesy meals such as mac and cheese, where the rich flavours can shine through and bring the dish to life. 

If you want to cook with truffle at home but can’t access fresh truffle, there are various oils, butters, and salts that contain this magic ingredient, allowing you to add this luxurious flavour to your meals without the hassle. Or the high price tag.  

Truffles are seasonal. That means the time to enjoy them is short, and here at Crown usually, that time is from June to August. 

Since there are few ingredients so luxurious or fresh than truffles, several of our restaurants incorporate Black Perigords into their menus each year. 

a'Mare (Italian)

Each year, a’Mare serves up a sumptuous Winter Truffle Menu with black truffles from Western Australia. 

These dishes include a luxurious Risotto al Tartufo, and an incredible Filetto Rossini – a black Angus beef with black truffle. 

This is your chance to discover these rich, warming Italian dishes. They’re only available for a limited time, so lock in your reservation to begin your own truffle hunt.

Golden Century (Cantonese)

Golden Century, Sydney’s beloved Cantonese restaurant in the heart of the city, does things a little differently. 

Here, for just a few months of the year, you can opt to add shaved black truffle to any dish for $20. Want more than just shavings? Add a whole truffle for your table (just ask your server). 

Let your tastebuds guide you as to which meal you try truffle with, but if you’re looking for a recommendation, the pippies with XO sauce, Peking duck, and honey glazed BBQ pork are all winners. 

Woodcut (Modern Australian) 

With an open kitchen and a menu crafted around traditional methods of cooking, Woodcut is a haven for modern Australian cuisine. It’s also where you can find The Producer’s Cut from June through August. 

This menu serves up Coomer Truffles from Western Australia. The highlights include Steak Tartare, as well as the Burrata dish, and a Wood Roasted Spaghetti Squash. You can also opt to enhance some of the classic Woodcut dishes with truffle, such as lobster, steak, and mac & cheese. 

Icebergs Harbour Bar (Lobby Bar/Euro-Coastal) 

Elegance meets coastal dining at Icebergs Harbour Bar. And during the cooler months, Icebergs Harbour Bar meets luxurious truffle dishes. 

Our chefs add truffle to select snacks and menu items throughout the season, changing the options with the season and the freshest available produce. This is the place to be for a casual coastal vibe with truffle-infused bites.  

Rich flavour. Exquisite aromas. Exceptional rarity. There’s a lot to love about truffles, but it’s the kind of obsession you won’t understand until you try it yourself. 

Make a reservation at Crown Sydney today to discover truffles – and your new favourite obsession.