Chef Umberto Bombana, nicknamed the King of Truffles, is the creative force behind this restaurant, which was the first Italian restaurant outside Italy to receive three Michelin stars. Bombana favours seasonal cooking, often using only a handful of ingredients to create elevated dishes with a complexity and balance that seems to defy the short ingredient list. For the next few months, Perigord black winter truffles from Australia are the focus, and a generous amount of the prized fungus is used in dishes like marinated scampi carpaccio, served with summer vegetables, citrus truffle dressing and black winter truffle, and the silky homemade egg in raviolo, ricotta cheese and spinach, hazelnut butter and black truffle. The ambience is inviting, the walk-in wine cellar is stocked with thousands of fine bottles, and the buzzing bar is the perfect spot for pre- and post-dinner cocktails. 

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