Duck & Pinot | Thursdays at Cooee
Available throughout winter…
This winter, indulge in our delectable pearl barley risotto with slow-cooked duck ragu and freshly shaved Manjimup truffle, curated by Executive Chef Kim Brennan and Head Chef Daniel Arthur.
To harmonise with the richness of the duck ragu is WA’s finest black truffle, sourced from the renowned truffle-growing region of Manjimup – a true celebration of local produce, flavour, and the comfort of winter dining.
To elevate the experience, explore our extensive selection of Pinot Noir – each carefully selected to complement the dish’s bold and earthy notes.
Available Thursdays throughout winter.