Pierre Wild Mushroom

When late summer starts rolling into early autumn and warm nights bring rainfall, fungi season officially begins.

Join us as we savor these delicate mushrooms through Chef Brandon Foo’s dishes such as Wild Mushrooms “en Cocotte” with Blue Foot & Girolles Mushrooms, “Dauphiné” Cheese Raviolis and Red Wine Butter Sauce, Wagyu Bavette with Sautéed Girolles Mushrooms, Porcini Mushroom Purée and Au Jus and Pain Perdu: Caramelized Brioche Bread Pudding with Manjimup Black Winter Truffle and Toffee Sauce.

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