Indulge in a fine five-course lunch degustation celebrating Gippsland-sourced truffles, seasonal produce and premium wines this Good Food Month at Farmer’s Daughters.

Executive Chef, Alejandro Saravia and Head Chef, David Boyle are set to create a five course lunch degustation menu that highlights the restaurant’s philosophy of sourcing and serving seasonal ingredients from the Gippsland region, and cooking over wood and charcoal in a campfire kitchen.

Alejandro will present the menu on the day and guests will hear from a local truffle expert whilst enjoying five divine truffle-infused courses with wines paired with each dish by Farmer’s Daughters Sommelier, Matt Jensen.

The menu outlined below includes five courses in line with Farmer's Daughters philosophy on seasonal produce sourced direct from Gippsland farmers, growers and producers and cooked exclusively over wood or charcoal in our campfire kitchen.

The wine list will include premium Gippsland wines, from key wine partners Bass Phillip and William Downie.

$250 pp inclusive of paired wines

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Each dish will integrate Baw Baw Truffles

House-made soda bread, mushroom cream

Cafresco Organics Cauliflower, preserved pine mushroom

Smoked Lakes Entrance Blue Eye, grilled leek & truffle puree

Wood roast U Goose, confit onions, baked quince

Gordon Jones mashed potato, bone marrow butter

Stuffed Tarago triple cream brie, black garlic chutney

Steamed truffle & honey custard