In Italy, summer brings bountiful harvests of gourmet mushrooms prized for their superb flavour. Think: wild Golden Chanterelle, summer Black Truffle, Morel and Porcini. Executive chef Sebastian Kaiser of Senso Ristorante and Bar designs a menu of these seasonal Italian delights – showcasing the different mushrooms’ natural earthy flavours alongside premium meat and seafood.

Starters include the refreshing carpaccio of Mediterranean ‘Buri’ yellowtail with marinated raw Chanterelle and mango as well as cream of celery root with crayfish and Scorzone truffle. For your fill of pastas, tuck into the special white bacon ‘ravioli’ stuffed with porcini and served with sautéed scampi or home-made taglierini with porcini, chanterelles and thyme. Mains are equally satisfying. The chef whips up wild Italian seabass enhanced with green Camone tomato ragout and shaved Melanosporum truffle as well as Australian grass-fed beef tenderloin with smoked foie gras, Gorgonzola D.O.P cheese and morels.

Diners can have the full seven-course degustation at $132 (wine pairing costs an additional $98 per person) or opt for a smaller four-course tasting at $78 (wine pairing at an additional $68 per person). The promotion is available until end of August. Senso Ristorante and Bar, 21 Club Street, Tel: 6224 3534

Email to a friend

Recipient email address:


From:


Your email address:


Message: