Unleash the Black Gold: Jake Lynch’s Truffle Tasting Menu at Santini

When the Southern Forests’ black diamonds roll into town, Santini Bar & Grill doesn’t just sprinkle, we smother. Executive Chef Jake Lynch has flipped his chef’s menu into a full-blown Truffle Tasting Menu, turning winter nights into earthy, decadent affairs. Think curls of Manjimup truffle melting over prime O’Connor beef, zucchini blossoms laced with truffle honey and the star we’ll share below, a local mushroom risotto that hugs the soul.

Make It at Home: Santini’s Local Mushroom & Truffle Risotto

Can’t get to QT right now? Bring a little Jake Lynch magic to your own kitchen. Serves 4 generously.

Ingredients

Mushroom Ragù

• 250 g mixed local mushrooms, roughly chopped
• 25 g shallot, finely diced
• 25 g garlic, minced
• 1 bay leaf
• Olive oil, salt & pepper
• A handful of rehydrated dried porcini + their soaking liquor

Risotto

• 500 g Carnaroli rice
• 125 ml dry white wine
• 5 L hot mushroom stock (use that porcini liquor)
• 50 g shallot, finely diced
• 25 g garlic, minced
• 1 bay leaf
• 200 g Grana Padano, grated
• 150 g cold diced butter
• 10 g fresh WA black truffle, shaved

Method

1. Ragù first: Sweat shallot, garlic and bay in olive oil, add mushrooms, cook till golden, season and set aside.
2. Toast & tipple: In a heavy pot, sauté shallot, garlic and bay, add rice, toast 2 minutes, then deglaze with wine.
3. Ladle love: Add hot stock a spoon at a time, stirring constantly until the rice is al dente and glossy (approximately 16-20 minutes).
4. Finish strong: Fold in mushroom ragù, then beat in butter and cheese off-heat for that creamy Santini sheen. Season, ladle into warm bowls and crown with generous truffle shavings (and a cheeky drizzle of truffle oil if you must).

Why Jake’s Truffle Menu Hits Different

“We’ve got WA’s best produce at our doorstep,” Jake says. “The job is simply not to mess it up.” That means letting Manjimup truffle speak for itself, pairing it with produce that can take the punch like rich Gippsland sirloin, earthy field mushrooms from The Mushroom Guys, even a humble rum baba given a fragrant lift. Each course lands with confident restraint, proof that decadence can still feel effortless.

Book Your Seat Beneath the Shaver

Truffle season disappears quicker than shaved truffle on a hot sirloin. Gather your favourite indulgence seekers and lock in a table for Chef Jake’s Truffle Tasting Menu before the last black gold nugget leaves the shaver.

Reserve via Santini Bar & Grill at QT Perth and taste winter the Santini way. Bold, earthy and just a tad extravagant.