BLACK TRUFFLE MENU (1 - 30 July)

For connoisseurs, a Black Truffle Degustation Menu is available throughout July. Diamond is using Manjimup Truffles from Western Australia, now at peak season. Appropriately, the Manjimup Five Acre Nursery providing the precious ingredient markets them as “Black Diamonds”.

“Truffle lovers can totally indulge in the degustation menu over five courses including coffee, tea and petit fours, or they can choose individual menu items” said George. “I have included a Mille-Feuille of seared Queensland scallops with sautéed girolles and black truffle emulsion; a Fillet of Black Angus beef poached in a truffle bullion; and Truffled cauliflower and leek quiche.” The degustation menu is priced at $160 and is excellent value. Individual courses range from $25 -$52.

As part of this month’s “GastronomiCity” program celebrating French cuisine, 360 BAR AND DINING is offering with Moet and Chandon, a glass of fine champagne for diners choosing the Black Truffle degustation.

BASTILLE DAY MENU (9 -14 July)

A Bastille Day Menu runs parallel from 9 – 14 July. “The Bastille menu blends traditional French flavours and Australian diners’ love of Australian produce” Diamond said “I have included a Tranche of Duck Foie Gras with a toasted Quince sandwich, Salad of Nashi and Pomegranate Caramel; a Warm Salad of Squab Pigeon with King Prawns, Girolles, and Gribiche Vinaigrette as well as a more traditional Milk Fed Veal Cutlet with ragout of sweetbreads, roast shallots, Broad Beans and Truffle Jus Gras”. The degustation is priced at $135 per person. Individual courses range from $18 - $40.

George Diamond came to 360 from Brisbane’s Siggi’s Restaurant - a five-time best restaurant winner whilst he was Executive Chef. Both menus also feature superb desserts from 360’s Executive Pastry Chef – Claridge’s trained, multi award winner, Anna Polyviou.

360 BAR AND DINING’s Autumn a la carte menu and a new pre-theatre menu will be profiled shortly and are available now at the 360 dining website.