By Marie-Antoinette Issa.
There’s something undeniably glamorous about truffle season - sophisticated, seductive, ever ready to steal the spotlight. True to its name, this month La Madonna is elevating the famed fungi in bold, boundary-pushing ways that feel more like performance than mere garnish on a plate of pasta.
"La Madonna guests are seeking something elegant, something elevated,” says Food and Beverage Director, Romain Le Quilleuc. "We wanted to create a menu that brings the luxury of truffle to the forefront - in both food and drink - without the fuss. Just honest indulgence, done well.”
It is a mission that has been perfectly executed under the expertise of Michelin-trained Executive Chef Jacopo Degli Esposti, who has taken truffle beyond tagliatelle and reimagined it in daringly different yet delicious ways.
The star of the show is a bold new cocktail that’s already turning heads and teasing palates: the Black Truffle Old Fashioned.
Decadent yet deeply drinkable, this luxurious take on the classic cocktail brings the warm, oaky depth of Woodford Reserve bourbon into play with the rare, aromatic complexity that only truffles can offer.
Its secret weapon is a housemade truffle honey syrup, created by steeping freshly grated Manjimup black truffles into local honey - a slow infusion that allows earthy richness to bloom and balance each sip with golden sweetness.
In the paraphrased words of another same-named, boundary-pushing superstar, it’s like a truffle…touched for the very first time.
Alongside this is a gentler counterpart: the Chamomile and Truffle Mocktail - with its bright floral notes of chamomile tea, citrus juices and soda water, all lifted by that same golden syrup. It’s a refreshing alternative that proves truffle doesn’t need alcohol to feel indulgent.
La Madonna’s truffle adventure continues at the bar, where guests can snack on creations like la papillote a la truffe - a delicate Mooloolaba prawn parcel wrapped in whisper-thin brick pastry and draped in a silky truffle dressing. Strike a pose before you devour it. This one’s made for the camera!
For those wishing to take their truffle experience further, the restaurant’s relaunched menu features two unforgettable dishes, each showcasing fresh French black truffles sourced directly from Manjimup, Western Australia’s famed truffle region.
Sourced fortnightly from the Blakers family farm, these rare treasures are selected at peak ripeness to ensure unmatched flavour.
The spaghetti alla truffle is an ode to refined simplicity: pasta from the legendary La Fabbrica della Pasta di Gragnano IGP, coated in a 30-month aged Parmesan emulsion and finished with lavish shavings of black truffle.
Otherwise, for those chasing decadence, the tournedos Rossini pushes this indulgence to the borderline. A buttery grass-fed tenderloin is served atop housemade brioche, crowned with seared foie gras and bathed in a deep, velvety Madeira sauce - all topped, of course, with generous curls of truffle. It’s unapologetically opulent; perfect for a material girl (or guy) living in a material world.
With walk-ins welcome at the bar and reservations recommended for the dining room, La Madonna invites you to experience truffle as you never have before - with all the vibes and vogue you’d expect from a name like Madonna.
