Fungi Field Day at The Loch

Celebrate the magic of fungi and boutique wine in the heart of winter foodie heaven – the NSW Southern Highlands.

Sitting in the glorious surrounds of The Loch’s famous paddock-to-plate Tasting Room, you’ll dine your way to a next level experience with our mushrooms and truffles, treated by Loch owner and renowned chef Brigid Kennedy. Local boutique wines (optional) pair seamlessly with your dishes while our expert guests share their knowledge.

On Sunday 2 August 2020 at 12:00pm

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Fireside Canape On Arrival

Baby brioche with port braised Loch field mushroom

Amuse Bouche

Pave layers of potato tuile and Parmesan Crisps with wafers of Mittagong Holm Oak truffle and wild olive herb mayo

Entree 1

Tempura pink yellow and white Li Sun oyster mushroom topping Agedashi dofu

Entree 2

Taste of Gruyere fondue with Blue Frogs truffle shavings from their Hazelnut trees. Served with truffle scented croute and baby pickles

Main Course 1

Wafu glazed loch beef fillet squares on Li Sun Shimeji harvest rice

Main Course 2

Vinegrassi: Loch foraged saffron caps preserved in Salsa Verdi layered with prosciutto and Fontina lasagne with a pine nut salada

Dessert

Lemon curd layered with blood orange jelly on a chocolate crust with pink grapefruit and native lime drizzle

Wines to match overleaf

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