Photography: Steven Woodburn

As truffle season winds up for another year, Hospitality chats to Solotel’s Matt Moran about how his Sydney eatery Chiswick has been using truffles on the menu during lockdown.

Before local restaurants entered lockdown in June, Chiswick was able to host its annual truffle dinner in collaboration with The Truffle Farm.

The event saw Jayson Mesmen (who Moran says sources “some of the best” out there) supply the coveted foodstuff, which was heroed throughout a four-course menu.

“It’s always an opportunity for us to showcase our planted to plates ethos,” says Moran. “We were definitely in a sweet spot with supply before lockdown.”

The evening saw beef and tartare truffle with buckwheat cracker; salt-baked celeriac, mushroom and truffled hens egg; Bannockburn chicken with Brussels sprouts and truffle brioche stuffing and a truffled custard tart with pear and mountain honey served to guests.

Fast-forward a few months and truffles are being still being used at the restaurant albeit a little differently; in boxes and not on plates.

“We’re still finding ways to use them in our takeaway offering for when people are looking for something a little special to enjoy during lockdown,” says Moran.

“Considering restaurants are not open currently, the price is extremely competitive for a great-quality product.”

Chiswick is currently serving up a toastie and soup combination with an ultra-luxe twist until truffle season comes to a close.

“We’ve created a creamy pumpkin soup for two plus two black truffles and gruyere toasties that are available to pick up and heat at home [for customers] to serve crunchy and fresh,” says Moran.

The restaurant has also recently joined Providoor Sydney, and is offering truffles as a supplement.

“Early signs are showing that customers have responded to that really well,” says Moran.

“We’ve all been missing that restaurant experience, and it’s a nice way to introduce a bit of luxury into your home dining repertoire.”