Mélisse, One-Night-Only Dinner Celebrates Truffle Season Kickoff


Western Australia’s Winter Truffle Season Harvest

Western Australia’s Winter Truffle Season Harvest

Curated by Frank Brunacci of The Truffle & Wine Co., Mélisse celebrates the launch of truffle season with a one-night-only dinner by Josiah Citrin and Australian Chef Peter Gilmore on June 13

WHAT:           The Truffle & Wine Co., the largest producer of Western Australian truffles from Manjimup, launches truffle season in Los Angeles at Mélisse with an exclusive truffle-focused dinner. Mélisse’s Chef Josiah Citrin will collaborate with Australian Chef Peter Gilmore of Quay restaurant for a one-night-only “Black Truffle Friday” five-course menu.


Unearthed from late May through August in Western Australia, the Truffle & Wine Co. expects to harvest nearly six tons of the T.melanosporum black truffle (known in Europe as the Périgord black truffle).


WHO:             Peter Gilmore is one of Australia’s most influential and talented chefs. He is the Executive Chef at Quay in Sydney, and the restaurant has been included in the “S. Pellegrino World’s 50 Best Restaurants” list for six years in a row, named “Best Restaurant in Australasia” three times, and continues to receive consecutive 3 Chef Hats (the Australian equivalent to Michelin stars).


Josiah Citrin has gained wide acclaim for his contemporary, market-driven American/French cuisine. His Santa Monica, CA, restaurant Mélisse is one of the country’s highest rated dining destinations having earned two Michelin stars, top honors annually from Zagat for food and service, and was recently named one of Elite Traveler Magazine’s “Top 100 Restaurants in the World.” Citrin is among several Michelin-starred chefs in the U.S. who utilize the Truffle & Wine Co.’s black truffles during the season.


WHEN:           Friday, June 13

Two seating windows offered, 5:30PM – 6:30PM and 8:15PM – 9:15PM. Reservations required and can be made starting Monday, May 12,

via OpenTable or by calling Mélisse, 310.395.0881


WHERE:         Mélisse

1104 Wilshire Blvd.

Santa Monica, CA 90401



COST:            $185 per person, or $280 with wine pairing; exclusive of tax and gratuity



The Truffle & Wine Co. is the largest producer of the T.melanosporum truffle in the Southern hemisphere. The freshly harvested truffles are from Manjimup, Western Australia and are destined for fine dining restaurants, not only in Australia but around the globe. During the 2014 season, the truffière expects to harvest nearly 6 tons of fresh black truffle—a third of which will make its way to America. The world-class truffles are favored by the most exclusive Michelin Star Chefs (Thomas Keller at Per Se, Josiah Citrin at Mélisse, Curtis Duffy at Grace, and more) who feature the truffles on menus throughout the U.S. Australian Truffle season is late May through August. Prices range from $800+ per pound for Extra Class truffles to $400+ for Truffle Peelings. Visit www.trufflenadwine.com.au to learn more. To order truffles, contact Frank Brunacci at 219-798-5662 or frank@truffleandwine.com.au.



Since its debut in 1999, Mélisse has become a Southern California vanguard of fine dining, attracting both locals and travelers searching for an exemplary dining experience.  Chef/Owner Josiah Citrin, a native Angeleno, showcases the finest contemporary American/French cuisine at Mélisse, which has been honored as one of the country’s most acclaimed and highest rated restaurants, having earned two prized Michelin stars, and was recently named one of Elite Traveler Magazine’s “Top 100 Restaurants in the World.” Visit www.melisse.com or call 310.395.0881 to learn more.