The new Head Chef of Hugo’s, Renaud Marin, is presenting a series of Australian black winter truffle delicacies this June and July.

Chef Renaud recommends the Veal Carpaccio with Shaved Fresh Black Truffle as the starter, which is sided with a mixed leaf salad, rosemary and blossom honey dressing. Diners may also try the Vegetable Casserole with Pata Negra and Black Truffle. Another good pick is Butter Poached Fillet of French Line Caught Sea Bass with Shaved Fresh Black Truffle, which is sided with braised young fennel, ratte potato fondant. The Organic Rhug Estate Suckling Pig with Black Truffle is also not-be-be-missed. It is complemented with a savory potato cake, and finished with a marsala pork jus which has a nutty flavour combining well with the sweetness of the pork.

In addition to the black winter truffle menu, Hugo's also offers the experience of table side fresh shaved truffles for any course on the Hugo’s menu.