Starting July 6, The Press Room will introduce new summer items to all their menus designed to bring out the best of summer flavours with fresh, seasonal produce and truffle highlights.

Highlights include summer fruit gratin, bacon wrapped rabbit and the French charcuterie platter, with eight charcuterie selections directly imported from France. Served with pickles, olives, and onion confit, the charcuterie platter is available for $150 as a starter and $270 as a main course. The charcuterie selection includes: Chargrilled Toulouse Sausage, Merguez Sausage, Pâté de Campagne, Duck Rillettes, Bayonne Ham, Saucission de Lyon, Smoked Duck Magret, and Ox Tongue with Salsa Verde.

Summer time also means truffle season. Directly imported from France, The Press Room will be whipping up a different dish inspired by summer truffles every 10 days from July 1 until the end of August. Guests can savour the scent of truffles in combination with a variety of foods – from risotto to foie gras. Available for dinner only.

July 1 to 10
Soft herb risotto reggiano with summer truffles

July 11 to 21
Chargrilled calves liver with red wine ox tail, portabello mushroom and truffle jus

July 22 to 31
USDA prime tenderloin sautéed foie gras & summer truffles

August 1 to 10
Seared salmon, shellfish, leeks, white grapes & summer truffles

August 11 to 21
Ballotine of foie gras with carpaccio of truffles and beetroot

August 22 to 31
New season’s lamb, grilled provencal vegetables, rosemary