Blue Truffle

Understated indulgence is the aim of the menu, which combines contemporary Asian, European and Australian recipes in a rich and imaginative range of steak and seafood dishes. Recipes span from pan-seared scallops glazed with kiwifruit and lime; to kangaroo fillets served with pink pepper and Swiss brown mushroom sauce. The wine list features plenty of domestic drops by the glass and extends into a generous selection of beers, spirits and liqueurs.

The venue also caters well to grazing-style functions, with a finger food menu offering such nibbles as mini steak burgers and Szechuan pepper-crusted tuna with mango and corn.