The Mix at Prince Dining Room

The Mix's much-anticipated return this July saw esteemed chef Paul Wilson gracing the kitchen and collaborating with Executive Chef Dan Cooper. The event delivered a tantalising one-off truffle-infused menu.

The evening kicked off with the first course, Warm Organic Farm Egg with Truffled Polenta, Aged Reggiano, and Pangrattato. The velvety richness of the egg paired with the earthy notes of truffled polenta created a harmonious symphony of textures and flavors. The pangrattato added a delightful crunch, elevating this simple yet divine dish to a memorable start.

The second course featured a delicate ravioli enveloping salmon, complemented by a subtle citrus infusion and indulgent crayfish sauce. The pièce de résistance, the black truffle, elevated the dish to heavenly heights.

The third course showcased a dynamic duo of Wagyu wonders—Wagyu Croque Monsieur and Wood Grilled Wagyu Tartare with Wild Mushrooms and Truffled Mustard. The Croque Monsieur, reimagined with Wagyu, was a delightful play on the classic, and the Wagyu Tartare showcased the skilful artistry of Chef Cooper. The truffled mustard added a burst of flavour that was simply unforgettable.

Tasmanian Lamb Saddle, Truffle Crusted Rib, Nettle, and Broccoli Leaf graced the table for the fourth course, presenting a symphony of flavors. The tender lamb was perfectly complemented by the truffle crust and the earthy richness of nettle and broccoli leaf.

As the evening neared its end, the fifth course, Banyuls, Salted Caramel & Chocolate, and Spiced Quince Trifle, brought a sweet crescendo to the meal. The combination of Banyuls and salted caramel with chocolate and spiced quince trifle was a divine marriage of flavours.

The Mix's immersive truffle-infused menu hosted by Paul Wilson and Dan Cooper was a culinary journey that surpassed expectations. From the impeccable service to the perfectly paired beverages, every detail was thoughtfully curated to ensure an unforgettable evening.