A Taste of the Undiscovered
On a crisp winter’s evening in July, La Vètta’s dining room transformed into the setting for a one-night-only truffle dinner at Marnong Estate. Guests arrived to the scent of woodsmoke and the unmistakable aroma of freshly harvested Victorian black truffle. It was a fitting introduction to a night dedicated to seasonality, craftsmanship, and connection.
From the first course to the final pour, this truffle dinner offered more than a meal. It became a celebration of flavour, a sense of place, and the joy of eating with the seasons.
A Warm Welcome to the Truffle Dinner
Executive Chef Greg Feck welcomed guests with humour and gratitude. He thanked them for braving a “freezing Wednesday night” to share something special. Greg explained that he kept this truffle dinner intimate on purpose. By hosting fewer people, he and his team could prepare every dish with care.
The menu drew inspiration from Venetian spice routes and the depth of wood-fired cooking. Black truffle featured generously in every course. However, before serving the first dish, Greg introduced the evening’s special guest: the truffle growers.
The Story Behind the Truffle Dinner – Flinders Truffles
Tony and Jane from Flinders Truffles travelled from the Mornington Peninsula to share his story. What began as a passion project has grown into one of Victoria’s most respected truffle farms.
Now in its eighth year, the farm produces between 35 and 40 kilograms of truffle each week during harvest. Tony explained how Spanish farming traditions inspired their approach. He emphasised how their methods combine science with intuition while always prioritising quality.
Behind the scenes, Jane trains their Lagotto Romagnolo truffle dogs. Their finely tuned noses detect perfectly ripened truffles underground. The evening’s centrepiece — a flawless black truffle under a glass cloche — had been unearthed that very morning.
Tony stressed that freshness sets their truffles apart. Unlike synthetic oils or mass-produced products, their Tuber melanosporum — French black truffle — is subtle, earthy, and complex. It lingers on the palate, elevates each dish, and transforms the dining experience.
Sustainability remains central to their work. After each harvest, they return spores to the soil. As a result, the balance between truffle, tree, and earth continues for future seasons. In Tony’s words: “The truffle depends on the tree, the tree on the truffle, and the dog to find them.”
A Menu Made for the Truffle Dinner
From the very first bite — fermented potato focaccia with house-churned truffle butter — diners were immersed in flavours that showcased truffle.
Menu highlights included:
- Tortina di Capesante – Tartlet of salt-baked Jerusalem artichoke, truffle scallop, XO scallop floss, purslane
- Trota Oceanica – Tasmanian ocean trout ‘semi stagionato’, burnt leek and black truffle crema, caviar, nasturtium
- Tortellini all’Anatra – Venetian slow-braised duck ragù, Single Vineyard Pinot Noir, porcini, salvia, and clear truffle salsa
- Ruby Reserve Wagyu Flank – Black truffle sauce ‘Diane’ with fermented Otway shiitake mushroom
Greg used spices such as cassia bark, saffron, cinnamon, and curry leaves to add warmth. Even so, truffle remained the star of every dish. Guests lingered over each course, enjoying how truffle tied flavours together.
An Exclusive Truffle Dinner Tasting
The truffle dinner at Marnong Estate included another rare treat. Guests became the first to taste the 2024 Marnong Estate Single Vineyard Chardonnay. The team poured the wine straight from the tank into bottles with handwritten labels.
They paired the Chardonnay with Venetian duck ragù tortellini, porcini, salvia, and clear truffle salsa. As a result, the flavours revealed a perfect harmony between food and wine. For many diners, this exclusive tasting stood out as one of the night’s highlights.
Wine Pairings at the Truffle Dinner
Later in the evening, the team revealed Marnong Estate’s first-ever Sangiovese. Cellar Door Manager Mim introduced the 2024 vintage with pride. He described it as “a true reflection of time and place.”
The vineyard crew hand-harvested Brunello clones and fermented them naturally with minimal intervention. As a result, the wine displayed bright red-cherry notes, fine tannins, and refreshing acidity. The Sangiovese complemented the richness of Wagyu while echoing the earthy depth of black truffle.
This debut vintage signalled a new chapter for Marnong Estate’s winemaking: elegant, expressive, and proudly influenced by Italian heritage.
A Final Word from the Chef
As dessert was cleared and the final glasses poured, Greg Feck returned to close the evening. He thanked the growers, winemakers, kitchen, front-of-house staff, and guests. Reflecting on the collaboration with Flinders Truffles, he hinted at more truffle dinners in the future.
He ended the night with humour and pride:
“There are 20 regions in Italy — but I reckon we’re the 21st. The undiscovered one. The one-stop Italian gastronomic stop up here.”
The truffle dinner at La Vètta concluded on that note, leaving behind full hearts, empty plates, and the lingering scent of truffle in the air.
