Truffle Hill restaurant and cellar door reopens with truffle

Truffle Hill has officially reopened its restaurant, launching a new truffle-centric menu that highlights locally sourced produce and the venue’s signature black Perigord truffles.

The restaurant began welcoming guests again on September 17 under the direction of venue and hospitality manager Rhiana Bermingham and head chef Marine Faverais.

Ms Faverais, who previously worked in a Michelin-star restaurant in France, joined the kitchen after working for sister company Ogilvie & Co, making truffle products. Ms Bermingham brings years of experience in the industry.

At the centre of the restaurant’s offering is the black Perigord truffle, grown on-site at Truffle Hill, which is recognised as the southern hemisphere’s largest producer of the delicacy.

“The absolute standout, most popular men