World Cellar unveils exclusive truffle wine dinner in Manila

Insider Spotlight

• World Cellar will host the one-day-only Truffle Alchemy wine dinner on July 25 at Gateway Mall 2 in Araneta City
• Filipino-Australian Chef Oli Buenviaje will personally bring fresh Australian Black Winter Truffles from Western Australia for the event
• The four-course menu pairs premium truffles and caviar with wines from renowned producers across Europe, Australia, and South Africa
  
  

World Cellar is bringing Australia's prized Black Winter Truffles to Manila through an exclusive one-night dining event that highlights premium wine pairings and introduces Filipino-Australian chef Oliver “Oli” Buenviaje's culinary philosophy ahead of his local restaurant debut.

The Truffle Alchemy wine dinner will be held on July 25 at World Cellar in Gateway Mall 2, Araneta City. 

The event capitalizes on Australia's June-to-August truffle harvest season, with Chef Buenviaje personally transporting fresh truffles from Below & Above Truffles in Pemberton, Western Australia, for the occasion.

The big picture

The dinner also serves as a preview of Buenviaje's culinary approach before the launch of Seafood8 by Olio's, an upcoming dining concept at World Kitchens. The chef, who has worked with Alain Ducasse and Alain Fabrègues as well as luxury hotels in Australia, Thailand, and the United Arab Emirates, currently operates Olio's Fine Food Catering and Maison Privé in Australia.

Buenviaje said his upbringing in Sorsogon continues to influence his cooking style and respect for ingredients.

“My roots in Sorsogon have always shaped the way I see food. The sea, the land, and the people around me taught me to value freshness, simplicity, and respect for every ingredient,” Chef Oli Buenviaje said in a press statement.

“Through Truffle Alchemy, I wanted to create a menu that reflects those memories while showcasing the elegance of Australian truffles and exceptional produce,” Buenviaje said.

Chef Oliver Buenviaje

“Through Truffle Alchemy, I wanted to create a menu that reflects those memories while showcasing the elegance of Australian truffles and exceptional produce.”

By the menu

The four-course experience begins with Aged Wagyu Tartare with Osietra Caviar and Western Australia Truffles, alongside Seaweed Brioche with Wagyu Tallow and Miso Butter. 

It continues with Japanese scallops paired with Dr. Loosen Wehlener Sonnennuhr Riesling Kabinett 2023, followed by mushroom risotto featuring Norwegian salmon matched with Warwick Old Vine Chenin Blanc 2023.

The main course features Aged Black Angus Tenderloin served with burnt soy glazed pumpkin, truffle celeriac mousseline, and Perigueux sauce, paired by World Cellar sommelier Benedict Tan with Two Hands Odd Couple Pinot Noir 2022. Dessert combines Brule Brioche, caramelized Blu d'Auvergne, honey, and fresh truffles alongside Chateau Imperial Tokaji Sweet Szamorodni.

Why it matters

The event reflects growing interest in premium experiential dining, combining seasonal Australian produce with curated international wine selections. 

It also reinforces World Cellar's strategy of offering accessible premium wine experiences through direct sourcing from merchants while showcasing collaborations with internationally trained chefs. —Vanessa Hidalgo| Ed: Corrie S. Narisma