March: Our recommendations on the menu this month

What we’ve been eating: Spinach tortellini with walnut, ricotta, lemon & truffle

This beautiful tortellini dish is on our a la carte and tasting menus – spinach-infused pasta filled with nutty, zesty ricotta and served with spinach crisp and black winter truffle. This truffle is probably the most well-known and considered the most valuable of the different variants of black truffle with an exquisite taste.

To find truffles requires luck and persistence. In Italy, the pursuit is left to the trifolau, truffle hunters whose knowledge and skill are passed down through generations. A truffle hunt is a solitary endeavour requiring long hours in the cold night guided by moonlight and the nose of a faithful dog.

What we’ve been drinking: Sartarelli Tralivio, Italy

With a lively and bright straw yellow colour, this wine opens with an elegant and alluring bouquet of aromatic spring herbs before developing into aromas of acacia, linden, apricot and fresh almond. 

Persistent in the mouth with a rich alcohol zing, acid freshness and a bitter almond finish, it pairs well with white meat and fish such as salmon, as well as earthy mushroom and truffle flavours, and medium mature cheeses.