Step into a world of rare flavour and refined elegance as
Olio’s Fine Food presents a four-night celebration of
WA’s most coveted export… black truffles!

Celebrated chefs Oliver Buenviaje and Jed Gerrard unite for an exclusive truffle dinner series, hosted by Michael Ribaudo, General Manager of Olio’s, held at Below & Above Truffle HQ in Subiaco.

This intimate dining experience honours the early emergence of the season’s coveted black truffles, sourced from the rich soils of Below & Above’s estate in Smithbrook, near Manjimup.

Each dish orbits around high-grade black truffles alongside a symphony of local and global ingredients, infused with precision and heart, and matched with exceptional wines from both near and far. Each pairing thoughtfully curated to elevate the flavour journey across every course.

With limited seats available, this is more than a dinner.
It’s an immersive act of culinary storytelling, shared among those who appreciate the art of fine food, expressive wine, and the unmatched magic of the truffle.

Truffle Alchemy
Tickets now on sale - $399pp
7pm
Truffle HQ, 356A Rokeby Road, Subiaco

Truffle Alchemy Grand Finale
$549pp
7pm
Truffle HQ, 356A Rokeby Road, Subiaco

The grand finale on Friday will feature celebrated winemaker Bruce Dukes
and a showcase of both local varietals and French Premier Cru.

New session added!
Truffle Alchemy Encore
Tickets now on sale - $549pp
7pm
Truffle HQ, 356A Rokeby Road, Subiaco

Due to popular demand, we’ve added a second session for the grand finale on Saturday.

TRUFFLE ALCHEMY MENU

Canapés on Arrival
Otoro Tuna, Calamansi, Brick Pastry, Truffle, Oscietra Caviar (nf, df)
Kangaroo Tartare, Bush Tucker Dressing, Brioche, Truffle (nf)
Jerusalem Artichoke, Goat’s Curd, Truffle (v, gf)

Amuse Bouche
Crab & Corn Custard, Katsuobushi Dashi, Oscietra Caviar, Truffle (nf)

First Course
Abrolhos Island Scallops, Truffle Dashi, Kombu, Daikon (gf, nf)

Second Course
Glacier 51 Toothfish, Fermented Korean Spice, Truffled Koshihikari Barley, Lovage Emulsion (nf)

Third Course
Aged Wagin Duck, Sauce Périgueux, Truffled Honey Glaze,
Beetroot & Rhubarb Marmalade (gf, nf, df)

Palate Cleanser
Sudachi, Granny Smith, Wasabi (v, gf, nf, df)

Fourth Course
Wagyu Beef Cheek Bordelaise, Braised Mushrooms, Parisienne Truffle Purée de Pommes (gf, nf)

Fifth Course
Pecan Praline Parfait, Pedro Ximénez, Cocoa Nib Ice Cream, Truffle & Hazelnut Brittle (v)

SPECIAL RESERVE WINE LIST

A bespoke selection of rare Grand Cru wines will also be available for purchase each evening. This is an exclusive opportunity to indulge in some of the world’s most exceptional wines. Please email michael@oliosfinefood.com.au if you would like to reserve a special bottle in advance.

An intimate culinary journey of truffles, technique and terroir awaits.