Goodfields Eatery – Truffle haven for foodies

It’s not often you look at a menu, or the dish in front of you and think what the #$%!!  Where did the inspiration for this dish come from? Was the chef sitting on a beach/mountain/Sydney airport and had an epiphany? Perhaps when it comes to truffle season we should expect something more from the most magical of mushrooms and our chefs – the extraordinary, indulgent and inspirational. This place achieves all three.

Goodfields Eatery has long been a favourite on the north shore. Last year, it started its homage to truffles during the winter season. Sadly we didn’t get a chance to review. Now, in its second year the people have spoken. We arrive on a Wednesday lunchtime and the cafe is buzzing. Tables are ordering up big, phones are out, insta’s taken, the vibe is eclectic and energetic.

With the truffle season upon us Goodfields mushroom-aganza has commenced. Truffle with anything is the order of the day, and most are pouring over the new truffle menu. Get ready for a roller coaster, Willy Wonker ride. There are six new dishes with flashes from the US – it’s Florida meets Sydney and a touch of Asia.

First up is ‘Lobster Gems’ ($48). It is lobster with Tater Tots. Yep, that daggy breakfast hash brown is supermodeled to new heights with a decadent lobster tail pimping up a snazzy looking plate. The dish is simply wonderful as you bite down on crunchy tots, generous sweeps of creamy truffle mushroom bechamel and then the sweet flesh of lobster. 

chicken hotcake

Chicken hot cake ($36)  is another curly creation.  A singular big fluffy pancake takes up the size of the plate basking in truffle infused maple syrup. Golden crispy, with a soft fluffy texture. The next layer is buttermilk chicken, fried to Korean crispy level. Whipped truffle butter tops it off with shavings of truffle. Sweet and savoury on one plate. 

The Jaffle – needs no more introduction than that…

The Jaffle is the godfather of all jaffles. House made croissant loaf encasses a filling of portobello mushroom, truffle cheese sauce with herbs, hazelnuts and finished with truffle pecorino and truffle shavings. We get three triangles, which could create a fight between two! It’s a scrumptious dish – a retro classic with decadent ingredients.

We order one dish from the normal menu and well, yes, we do add truffle!. The prawn pasta  is a more grown up affair with big king prawns tossed in a crustacean sauce with cherry tomatoes.  It’s a lovely balance. The addition of truffle adds $15. 

Our last dish is a bit of a doozy. It sounds crazy but it’s one of the best on the menu and we nearly didn’t order it! A perfectly suntanned globe of savoury donut arrives showered in truffle pecorino. It’s so pretty – but we have cut into it. Oohs and ahhs follow. Crispy crunch leads to soft donut flesh and then into the most gloriously juicy cheesy mushroom medley. Fork, knife, spoon are all needed. Napkins too. Check out our instagram to see the photos!

Never have we had so much fun with funghi. The chefs honoured you well. Truffle we salute you. Good times, Good-fields. we are off to snooze. Good night!

Goodfields Eatery, 37 Lindfield Avenue, Lindfield NSW 2070
Hours; Everyday 6am – 5pm

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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