Camberwell · Melbourne
This is the moment of the truffle symphony. Inside Prohibition’s warm Camberwell dining room, guests are taken through the story of fresh Australian truffle from its earliest beginnings in the orchard to the moment it reaches the plate, with a refined four-course lunch that makes the journey feel vivid, luxurious and alive.
Stuart Dunbar will take diners through the truffle journey with the kind of insight that makes the meal feel deeper, more exciting and more memorable. He will explain what top truffle farmers do to protect quality, and how to understand the hallmarks of a truly good truffle through aroma, colour, maturity, handling, cooking method and more.
The menu
The menu is designed to move with the education. As each course unfolds, Stuart helps diners understand how great truffles are chosen, why certain truffles stand above the rest, and how aroma, colour and cooking method shape the full experience at the table.
Chawanmushi, kombu dashi glaze, fresh shaved black truffle.
Sautéed seasonal mushrooms, mascarpone, freshly shaved Victorian black truffle. Veg, GF option.
Black truffle mousse, winter brassica, Nebbiolo jus. GF.
Warm soufflé, malt ice cream, tonka bean anglaise. Veg.
Reservation
Limited to 10 seats each session.