490 Seven Day Road, Manjimup
Ph: (08) 9716 1111
www.trufflehill.com.au
Ode To Truffle And Terroir
After a seven-year hiatus, Truffle Hill has once again opened its doors to diners, marking a long-awaited return for one of Manjimup’s most iconic culinary destinations. The new restaurant signals a fresh chapter for the truffière, inviting guests to experience the region’s prized black Périgord truffle (Tuber Melanosporum) in its purest form, through a menu that celebrates seasonality, craftsmanship and the earthy luxury that defines the Southern Forests.
The road to Truffle Hill winds through forests and orchards, across rolling hills that give way to vines and farmland. The region feels distinctly rural, yet undeniably refined; a patchwork of vineyards, orchards and native forest that embodies the quiet abundance of Manjimup. On the Truffle Hill property itself, oak and hazelnut trees stretch in ordered rows. The air carries its own perfume, earthy and faintly fruity, and stepping out of the car brings a surprising sense of calm. It is the kind of place that invites a deep breath, a stretch, and a quiet readiness for something special.
Inside, the experience unfolds with precision and grace. Timber floors and high ceilings amplify the rhythm of service, while the walls, painted in neutral tones of hazelnut and shiitake mushroom, feature an artistic element that evokes the root systems beneath where truffles grow.
At the helm is Michelin-trained chef Marine Faverais, whose French heritage infuses every plate with precision and quiet discipline. Her food is classic in foundation, modern in execution and grounded by a fierce commitment to local produce. The menu is an ode to both truffle and terroir – every dish featuring Tuber Melanosporum, yet never allowing it to dominate.
The Snails with Garlic Butter and Almond Parmesan Crunch exemplifies her approach; a dish reimagined with a crisp gratinated top, the snails themselves tender, buttery and meaty. Paired with the 2017 Truffle Hunters Reserve Sparkling Pinot Noir, it is a dish worth the journey alone. The Gruyère Soufflé, served in a terracotta pot, arrived piping hot and aromatic; the truffle amplifying the richness of cheese and garlic, and beautifully balanced by the 2022 Truffle Hill Chardonnay.
Hand-made Salmon Ravioli followed, light yet luxurious with braised and pickled Swiss chard, and a sage beurre blanc that sings alongside the 2024 Truffle Hill Riesling.
Then came the Confit Duck Leg, crisp-skinned and tender, served with rendered-fat potatoes and a red-wine tomato sauce reminiscent of a bisque, lifted by julienned snow peas. Every pairing feels intentional, each plate a quiet conversation between chef, land and season.
Front-of-house is led by Rhiana Bermingham, whose team brings poise and personality to the room. Service is attentive without intrusion; confident, well-informed and unhurried. Questions about wine, produce or provenance are answered with ease and each course arrives with a sense of theatre and calm. It is hospitality that feels intuitive rather than rehearsed, enhancing the chef’s artistry rather than competing with it.
From the dining room, the view stretches west over a broad dam and the undulating vineyard beyond, a landscape that mirrors what is in the glass and on the plate. Here, Truffle Hill tells its story through produce, wine and hospitality, through the whisper of the wind in the trees and the scent of the soil.
Dining here feels like being let in on a secret, one that celebrates both simplicity and indulgence because there is a feeling of discovery in every course – a warmth, a welcome, a privilege to taste something so deeply of its place. Truffle Hill is not just about luxury; it is about connection to the land, the people and the rare, aromatic treasure that binds them together.
By Chef Michael Stock
The nutritional value of Tuber Melanosporum (black truffle) per 100g:
Energy: 36.6 kcal
Fat: 0.72g
Saturated Fat: 0.1g
Carbohydrates: <0.10g
Sugars: <0.10g
Protein: 6.20g
Fibre: 2.40g
Salt: 0g
