World Cellar will host a one‑day truffle dinner on July 25, featuring Australian truffles that peak between June and August. The event offers a distinctive culinary experience for wine and food enthusiasts.
Chef Oliver Buenviaje, who has worked with renowned chefs and luxury hotels worldwide, will prepare the menu and personally bring the truffles from Below & Above Truffles in Western Australia.
The evening begins with aged Wagyu tartare topped with osietra caviar and truffles, followed by a seaweed brioche with Wagyu tallow and miso butter, served alongside a crisp Riesling.
Next, a mushroom risotto made from Koshihikari rice and Norwegian salmon, finished with a truffle sabayon, pairs with a South African Chenin Blanc.
The main course features aged Black Angus tenderloin, burnt soy‑glazed pumpkin, truffle celeriac mousse, and a Perigueux sauce, complemented by a Pinot Noir from Two Hands.
For dessert, diners will enjoy a brûlé brioche, caramelized bleu d'Auvergne, honey, and fresh truffles, served with a glass of Tokaji sweet.
At Siklab, a home‑grown concept, a temporary menu highlights regional dishes from Luzon, the Visayas, and Mindanao, including Ilocano igado, pork liempo humba, and Tiyula Itum.
The menu also features a sea‑food option of pampano with mango sambal, alongside drinks such as buko juice, taho, and pitcher‑sized gulaman, samp
