Each winter, the Australian truffle harvest — now one of the finest in the world — arrives in our kitchen with the same mixture of anticipation and reverence that a great Burgundy vintage inspires in the cellar. For eight weeks, the Eucalyptus menu transforms.
The cultivation of black Périgord truffles in Australia has, over the past three decades, evolved from a bold agricultural experiment to a world-class industry. Today, Western Australian and Tasmanian producers supply some of the most aromatic and intensely flavoured specimens in the global market — rivalling and, in the judgment of several leading chefs, surpassing their French counterparts in the peak weeks of the June–August harvest. At Eucalyptus Dining, we have maintained relationships with three truffle producers since our opening: a small biodynamic farm in the Manjimup region of Western Australia, a pioneering operation in the Huon Valley of Tasmania, and a Périgord specialist in Canberra's cool tablelands. Each delivers truffles to our kitchen at the peak of maturity, weighing and pricing them as they arrive — a market logic that our dining room reflects through what we call the Truffle Ticker: a real-time display of the day's harvest price and available weight, visible above the kitchen pass.
The seasonal truffle menu at Eucalyptus is not a supplement — it is a complete reimagining of the tasting menu architecture for the duration of the harvest. Every course is reconsidered through the lens of the truffle: from the opening amuse-bouche of truffle-infused cultured butter on house-baked sourdough, through a mid-menu composition of hand-made egg-yolk pasta with 15 grams of freshly shaved Manjimup truffle, to a final savoury cheese course in which a single, perfectly ripe Brie de Meaux is warmed tableside in a parcel of black truffle and Champagne. The kitchen team sources white truffle from Alba, Italy, in October and November, creating a second seasonal menu event — lighter, more ethereal, and priced at a premium that reflects the extraordinary rarity of the ingredient.
Each winter, the Australian truffle harvest — now one of the finest in the world — arrives in our kitchen with the same mixture of anticipation and reverence that a great Burgundy vintage inspires in the cellar. For eight weeks, the Eucalyptus menu transforms.
Chef's Kitchen, Eucalyptus Dining
For guests wishing to engage most deeply with the truffle season, the Chef's Table during harvest weeks offers a dedicated truffle-focused eight-course menu in which the ingredient is explored across every major technique: raw, infused, shaved, poached, emulsified, and caramelised. The wine pairing — assembled by our head sommelier specifically for the truffle season — centres on the natural affinity between earthy black truffle and aged white Burgundy: Puligny-Montrachet, Meursault, and Corton-Charlemagne are the pillars of the selection, with a single aged red from Pommard offered at the pasta course.
Guests who cannot attend during the truffle season but wish to experience its full character may reserve one of our Truffle Masterclass evenings, hosted by the executive chef and held in the private dining room. These sessions — limited to eight guests — cover the botany and ecology of truffle cultivation, sensory evaluation of fresh specimens against preserved alternatives, and a practical cooking workshop culminating in a three-course dinner. Bookings for masterclass evenings fill within hours of opening, and we recommend that interested guests register their interest via our Events Director to receive advance notice of new dates.
The Eucalyptus Dining truffle season has become, over the years, one of South Brisbane's most anticipated annual hospitality events. We document each season with a limited-edition printed menu card — hand-numbered and signed by the executive chef — provided to every Chef's Table guest during the harvest weeks. These cards have found their way into private collections and, occasionally, the walls of particularly devoted regulars. They are, in our view, an entirely appropriate souvenir of an evening that deserves to be remembered. Reservations for the remainder of the 2026 truffle season are available via our contacts page, with priority access offered to VIP Casino Members at Gold and Black Diamond tier.
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Our team at Eucalyptus Dining is always available to help you plan your experience. Reach out via our contacts page for personalised assistance.
Get in TouchEucalyptus Dining is open Monday to Thursday from 6pm to 2am, Friday and Saturday from 6pm to 4am, and Sunday from 12pm to 10pm. The casino floor operates during all dining hours.
You can make a reservation through our Contacts page, by telephoning us directly, or by emailing [email protected]. VIP members may reserve via their dedicated relationship manager.
Eucalyptus Dining operates a Black Tie Preferred / Smart Formal dress code. Gentlemen are required to wear a jacket on the restaurant and casino floor at all times. We reserve the right to refuse entry to guests whose attire does not meet these standards.
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