Direct answer
Restaurants should plan 3-5 g of fresh truffle per dish. Use 3 g for a light aroma accent, 5 g for a clear truffle plate, and 10 g for a feature dish, tableside shave, or tasting-menu centerpiece.
Restaurant portion guide
Fresh reservation
Approx. portions
Suggested use
50 g
10 dishes at 5 g
Chef trial, pasta, eggs, burrata, risotto.
100 g
20 dishes at 5 g
Service-week special or private dining.
150 g
30 dishes at 5 g
Scheduled delivery threshold where eligible.
250 g
50 dishes at 5 g
Feature menu or truffle night.
Adjust by species and aroma
Black Autumn Truffle - Tuber uncinatum has a deeper, savoury aroma and is currently in stock as a Grade I fresh lot. White Truffle - Tuber magnatum Pico is also currently in stock. Black Summer Truffle - Tuber aestivum and Spring White Truffle - Tuber borchii are currently out of stock.
Build the menu around the lot
Fresh truffle lots vary by species, aroma, season, and available grams. Customers on the Thursday Harvest List receive the current price per gram before reserving, so menu math should be built from the current lot.