Executive Chef Carl Maunder has spent two decades with truffles: exploring, refining dishes that let them truly shine, building an entire culinary philosophy around one ingredient. Indulge in five courses built around Périgord and Bianchetto truffles at the height of their season. Hand-prepared scallops with truffle, beef fillet Rossini reimagined, house-made truffle brie. Every course carries the same special ingredient, yet every course reveals something different about this heady ingredient. Carl shares insights throughout the long lunch: why this preparation, why this wine, what makes a truffle matter enough to shape a chef's craft. You'll taste the earthy weight of it, catch the aroma before the plate lands, understand the precision behind each dish. Each course is paired with a beverage chosen to meet the truffle's character.

Wagyu menchi katsu, with soy-mirin cured egg yolk, wong bok coleslaw, kewpie curry mayonnaise, and caviar in a Brezelmania bun.