Esther’s Truffle Affair

It’s truffle season and we’re getting down and decadent at Esther. Chef Sean Connolly and Executive Chef James Laird have been busy in the kitchen crafting a limited-edition line up with truffles sourced from the forest floors of New Zealand’s finest local purveyors — Tewnion Truffière in Canterbury and George’s Truffles from Riwaka.

Truffle Lunch Menu

The famed ‘Everyday We’re Truffling’ lunch menu takes centre stage once again – our love letter to luxury. A public display of six dishes where the star of the show is a golden duck & porcini pithivier, crisp and flaky, served with a slick of silky truffle. There’s Bucatini tangled in truffle butter, crowned with confit egg yolk, shaved parmesan and a flurry of Perigord truffle. And for dessert – a Choux bun piped with truffle ice cream, drizzled in truffle honey.

Available Wednesday – Friday, 12 -3pm for $69 per person (minimum two people required to dine). 

Dinner Delicacies

The evening menu sees rotating truffle specials and, naturally, the option to add extra truffle to anything you fancy.

Make an event of it: Crushed Grapes: Radburnd Wine x Truffle Dinner

Join us for an evening of discovery and delicacy. Delve into select drops from Radburnd Cellars, as maverick spirit, Executive Chef James Laird, takes you on a three-course journey of the truffle. ‘Tis the season after all. Book your spot here.

Book in and prepare to fall head over heels for truffles all over again.