Food Porn Nation

During the truffle season, Devon Cafe has been serving up truffle specials on their weekend menu, most notably their luxuriant ‘ultimate toastie’. A toasted sourdough served with grilled mixed mushrooms, melted fontina cheese, fried egg that is topped with lashings of black truffles. As if it wasn’t already popular enough, this ‘toastie’ gained incredible notoriety after a SMH review. Lines quickly began snaking it’s way down Devonshire street and disappointing customers by selling out by 10am.

I’m back at Devon Cafe and I’m here to get my last bit of truffles before the season is out. This is my second visit to date (see previous post) and I am have been dying to taste my way through their truffled treats.

What I love most about Devon Cafe is that they customise their specials menu based on what is in season. Salmon tartare –  is currently one of their specials and part of their spring menu. The salmon is served with labna, caviar, zucchini and radish. It is delicious, light, tangy, creamy and fresh. What a glorious way to bring in the new season.

Pssst…. there is also talk amongst the chefs that they might even bring lobster on the summer menu!

I was thinking lobster rolls… How would you like to see the lobster on the menu?

This was my moment of truth. When Zach Tan (Chef) brought this mother load of a truffle out, I knew it was time for my truffle carbonara. This truffle was the size of my fist! The pasta was brought out soon after and Zach began dusting my pasta with a black constellation of truffles. I thoroughly enjoyed eyeing off the shaving spectacle but equally found it funny that other diners were similarly enjoying in this experience with me LOL.

Unbeknownst to me, this dish wasn’t being served as a special last weekend and I had only made this discovery after having asked them if they were. The reason I knew of this special was when I saw this on Vivian’s (When the World Stops Spinning) instagram account. Even though they weren’t serving this, they mentioned that they were happy to whip something up which I was especially grateful for since I am such a truffle junkie! I just hope to see this again in the winter of 2014.

The fun continues when I pop the egg open and take full pleasure when it trickles in and amongst the folds of pasta. This here is a deconstructed version of your humble carbonara with all the components served independently. So you have to get right in there and give it a good mix-a-roo.

The layers are made up of thin sheets of double smoked ham, hand made tagliatelle, a parmesan emulsion and a 63 degree egg. All topped with chives and fresh truffles. This dish has a subtle richness that does not overwhelm and the lightness of that emulsion is utterly incredible.  Half the fun is bringing the elements of this dish together, watching it and devouring this gorgeous piece of eye candy. It is world class.

I know I am completely truffle mad but looking at these photos again really does take my breath away!

For dessert, Jack and I share the ultimate toastie. A gorgeous treat to finish off a meal – rich, earthy and creamy. It is no wonder why this special has stood the test of time and caused such a stir down Devonshire street.

I made my way into Devon Cafe just as the season of truffle is on its way out, in fact it may already be over! I would definitely get in quick or risk having to wait until the winter of 2014. Although, I’m afraid that the wait may have already begun!

The winter of 2014 has seriously never looked so good.

76 Devonshire St
Surry Hills, NSW 2010