At Water Library Chamchuri, the new seasonal tasting menu by chef Mirco Keller features pigeon, potato confit, corn and barbecue sauce. Non-meat eaters can also opt for fillet of Pomfret with white asparagus hollandaise and black truffle instead. The rest of the menu sees salmon tartare, seared scallop, pan-fried foie gras and yuzu-vanilla jelly caramel espuma. Five courses will set you back B2,900 and an extra B1,600 for wine pairing. Available until season ends.

Executive sous chef Hugo Coudurier has picked Alba white truffle from Northern Italy as the star this season. Priced at B4,555, the five-course autumn seasonal tasting set dinner starts with white truffle tartelette, sunny side up egg, caramelized onions and smoked pancetta, followed by pumpkin veloute with freshly shaved Alba white truffle. Next comes truffle macaroni in Madeira sauce followed by a main course of butter-roasted venison loin, quince, wild mushrooms and sauce “Grand Veneur.”. Dig your sweet tooth into a dessert of Corsican chestnut to finish the meal. Through Nov 30.

 

Here, it’s all about mushroom. Choose from starters like the grilled king oyster mushroom, mushroom millefeuille and clear wild mushroom soup, and mains like pan-seared snow fish with mushroom consomme and black truffle with risotto or angel hair pasta. Finish with basil panna cotta with exotic fruits, champagne syrup and coconut foam. B2,900 for three courses or B3,800 for four courses. Through Nov 30.

 

To go with game season, the Dutch chef has imported doe meat (female deer) meat from La Sologne, which is reputed to be a lot more tender trhan the commonly served venison. Highlight dishes include pan-seared doe with boiled red cabbage, fermented red cabbage and pureed chestnut, with a sauce of its own gravy and black pepper, the set menus are priced at B 2,800 (four courses), B 3,500 (six courses) and B 4,200 (eight courses). A la carte is also available. Till Jan 29, 2016.

 

This year, chef Manuel Martinez's hunting-season additions to the menu include seared mallard (wild duck) breast, crispy leg and poached pear in red wine, and wild boar bourguignon with potatoes. Available until season ends.

 

The restaurant picks black and white truffles as its star ingredients this November, presenting dishes like seared scallop with shaved black truffle, truffle butter and spinach parmesan puree, and butter-poached Stockyard tenderloin with panko black truffle crust and celeriac white truffle cream. Prices start at B700. Through Nov 30.

 

Using white truffles from Umbria, Italy, Chef Nicolino’s seasonal menu sees the likes of nicoise beef tartare with Parmesan foam and white truffle; grilled Angus beef tenderloin with mushroom, foie gras sauce and white truffle; and roasted tiger prawns wrapped with bacon and rosemary, served with polenta, glazed vegetables and white truffle. Prices start from B600 or simply add the mushroom to any dish at B360/g. Through Nov 30.