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Doors open for drinks at 6pm
Dinner served ‘family style’ at 7pm-9.30




Makers Mark Bourbon Glazed Roast Turkey,
stuffing, gravy & cranberry sauce

Herb crusted baked Salmon



Snow white mash potato

Maple glazed Dutch carrots

Cauliflower Cheese gratin

Roasted green beans w. golden almonds

Caramelised sweet potato

House-made corn bread



New York Baked Cheesecake



Selling Fast so get in while you can! 

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Tickets can be purchased here: https://www.eventbrite.com.au/e/a-trunk-thanksgiving-tickets-77414965245  







 Cocktail Series 2nd Edition – Negroni

Negroni Cocktail Trunk

Negroni Cocktail


Trunks Bartenders make it wet! In this series each week we will be revealing  Trunks most popular cocktails along with easy to follow recipes.

Its getting warmer outside so we want to spice it up inside! As part of our spring cocktail line-up we’ve re worked the almighty Negroni.


A classic first created in Florence, Italy by Count Camillo Negroni in 1919. The drink came about when the Count asked the bartender to strengthen his favourite cocktail – the Americano; by adding gin instead of soda water (genius we know!).

The classic aperitif is made up of equal parts gin, Campari & sweet vermouth garnished with an orange twist. Trunk has created four variations on the classic which we hope you will enjoy.


The first features a specialty Gin created by local distillers Four Pillars, which features unique botanical treatment to cut through the strong flavour profiles that Campari & sweet vermouth put forward.



So here we go with our 1st  and most popular Negroni that comes with a little kick.


Spiced Negroni

30 Four Pillars Spiced Negroni Gin

30 Antica Formula

30 Campari

Chili infused ice


Chili infused ice is simple to make. All you have to do is remove the empty ice trays from the freezer because lets face it no one ever fills them back up!

Fill up ice cube trays with water and… here comes the tough part… in each cube place a whole small chili. Place the trays in the freezer and wait until set.


Pour ingredients into a mixing jug

Stir with plain ice until diluted & chilled

Strain into a stemless wine glass, add chili infused ice.



The second is a white Negroni, substituting the sweet red vermouth with clear Cocchi Americano, an aperitif wine. The Campari Element is substituted with Lillet Blanc.


Negroni Bianco

30 Bombay Saphire

30 Lillet Blanc

30 Cocchi Americano

Fresh grapefruit sliced


Just like our previous Negroni; Pour ingredients into a mixing jug

Stir with ice until diluted & chilled

Strain into a stemless wine glass, add ice, squeeze grapefruit wedge


Head over to our Instagram for more handy tips and tricks https://www.instagram.com/trunktown/ and dont forget to post a pic with the #trunkmakesitwet to show us how you went at home!

Cocktail Series 1st Edition – Smoked & Roasted 


orangeChestnut sprinkled with sugar ready for roastingSmoked and roasted


Trunks Bartenders make it wet! In this series each week we will be revealing  Trunks most popular cocktails along with easy to follow recipes.

So when you’ve just swiped right and your new Bae is coming round for some Netflix and chill you will have the the perfect libation to start or finish the evening.



So lets kick it off with a sexy smoked cocktail to set the mood.

Trunks Smoked & Roasted Cocktail is a twist on the 1930’s classic ‘Blood & Sand’. We’ve exchanged the smokey whiskey component for a more subtle bourbon & re-introduced the smoke component using roasted candied chestnut.

The aroma lingers in the glass without compromising the delicate flavours of orange, cherry, bourbon & sweet vermouth. Strong yet delicate, Smoked & Roasted is versatile enough to be enjoyed both as an aperitif or the perfect digestif after a meal.


Here’s how you can make it in the comfort of your own home!



  • Stemless wine glass
  • Cocktail shaker and strainer
  • Shot measure
  • Brûlée torch
  • Muddler or rolling pin



  • 20ml Herring Cherry
  • 20ml Elijah Craig Bourbon or similar Bourbon
  • 20ml Antica Formula or Sweet Vermouth
  • Juice of half an orange
  • 1 chestnut
  • Ice
  • Pinch of raw sugar



Cut one chestnut in half, sprinkle with sugar & flame with a brûlée torch until smoking

Place your glass over the top to capture the smoke & aroma

Drop the other chestnut half in the bottom of a Boston shaker with the orange juice & muddle

Add the bourbon, vermouth & Herring Cherry, ice & shake

Double strain into your smokey glass & enjoy.



Check out our Instagram @trunktown to see the video https://www.instagram.com/trunktown/ 

Show us how you went and post you enjoying your Smoked & Roasted with the #trunkmakesitwet



  • 500g Fresh Fettucine
  • 150g Lean Boneless Beef (chuck steak or fillet)
  • 150g Lean boneless veal (topside or girello)
  • 4 tbsp olive oil
  • 1 medium onion
  • 1 carrot
  • 1 celery stalk
  • 1 clove garlic
  • 1 tbsp tomato paste
  • 100ml red wine or port
  • 20g parsley, washed dried & finely chopped
  • 750g San Marzano tomatoes chopped, tin
  • Salt
  • Black pepper
  • Sea salt
  • Handful of Parmesan freshly grated



Bolognese Sauce Method:

  1. Mince your beef & veal in a food processor or have your butcher mince for you
  2. Finely dice the onion, carrot, garlic & celery
  3. Heat olive oil in a large heavy based pot and add the onion, carrot, garlic & celery with a sprinkle of sea salt
  4. Cook gently for around 10 minutes then add the minced beef & veal adding a teaspoon of salt & ½ teaspoon of black pepper
  5. Cook for a further 10 minutes stirring from time to time breaking up any lumps in the meat.
  6. Add the tomato paste, stir through until cooked off
  7. Add red wine or port and cook gently for a further 5 minutes or until absorbed
  8. Mix in the Italian diced tomatoes and bring the sauce to the boil while continuously stirring to prevent the meat from sticking to the pot
  9. Continue to stir the meat for 2 minutes while boiling, then reduce heat to allow the sauce to simmer. Stir occasionally
  10. Leave the sauce to cook slowly uncovered for 2 hours


Cooking Fettucine:

  1. In a large pot bring 6 litres of water to the boil
  2. Add 2 tablespoons of sea salt and a few drops of olive oil
  3. Before adding the fettucine make sure the water is up to a good fierce boil
  4. Add fettucine and stir it around to separate
  5. Cook for approximately 7 minutes (the only real way to check the fettucine is ready is to taste it)
  6. When the fettucine is ready strain into a colander, swirl the past around the colander and drizzle a little olive oil over the fettucine



  1. Remove sauce from the heat
  2. Add your fettucine to your sauce and fold through the ¾ of your parsley and freshly grated parmesan
  3. Serve in deep warmed bowl, using pasta tongs lifting high to separate each portion from the rest
  4. Sprinkle with remaining parsley & freshly grated parmesan


Bon Appetite!

Let us know how your Fettucine Alla Bolognese went, post a photo and #trunktownrecipes

From ribs to Argentine share plates and Mexican style banquets, Melbournians love American food and it doesn’t look to be slowing. So popular is American fare that the Melbourne Food and Wine Festival’s “Journey Through the Americas” on March 7, which sees us teaming up with Melbourne CBD American compatriots San Telmo and Mamasita for a food journey from South America to the USA, has officially sold out.

Yeah! We’re chuffed, they’re chuffed, and those with a ticket are, too.

Outside of the bleeding obvious, here’s why we feel American food in all of its glory is so popular in Melbourne.

Food flare

When it comes to food from the Americas we’re not talking the fast and furious food of takeaway but the rich intensity of the cultural melting pot, where smoky flavours infuse into rich meals like BBQ ribs, savoured amongst friends until the finger licking end.

Sharing the love

Like coming home to the comforting embrace of Mum’s Sunday roast, American food boasts all the familiarity of the memories of childhood. Think fried chicken, Chimichurri porterhouse or Mexican delights like tacos and quesadillas…it’s comfort meets celebration, meets flavour…meets delicious.

It’s about the best

The new age of American dining brings out the best of the continent’s flavours in mouth watering, flavour explosions like a bacon-wrapped cheese kransky with jalapeños, mustard and pico de gallo. It’s self assured enough to know it’s not just about a quick bite but a celebration of food that features the colour and excitement that culture has brought to the land of opportunity.

What You’ll Get

As part of this virtual culinary road trip from South America to the USA, Trunk’s Diner will be serving up buttermilk fried chicken, smoked Texas BBQ ribs, Mexican inspired Breaking Bad Dogs and more. Make sure you check out San Telmo and Mamasita’s offerings, too.

A journey like this stands up and says our roots are diverse, our ingredients, like our attitude, is fresh and we’re tossing it into the pot to create the perfect meal.

If you secured a ticket before it sold out, prepare yourselves. If you didn’t, The Diner lunch & dinner menu is available every day from 12 – late where you can enjoy these tasty treats.

Embrace the origins of your inner gamer and take a step back in time as we bring Nintendo 64 and its faithful champion Super Mario Kart to life and light as part of White Night Melbourne 2016 in our Melbourne CBD beer garden and restaurant. And be quick, bookings in the restaurant are limited (Madeleine on 0396637994 / events@trunktown.com.au).

Game on
From 7pm, Super Mario karts will be amongst the games of your childhood, taking on all new dimensions, lit up on our external walls and fighting it out in an interactive four-player mode. This audiovisual sensation will take you right back to your parents’ lounge-room floor, a banged up 64 and your pre-pubescent besties battling out for pole position in an epic racing challenge.

Let there be light
We’ve again teamed up with the legendary Kit Webster to present Trunk Lux III inside the restaurant where audiovisual mastery will meet architectural magnificence as part of a night you won’t forget.

Three Years A Charm
This is the third year we’ve joined the all-night celebration of culture and creativity that is White Night, where we relish an evening when the city shuts down to light up and linger over street performances, art installations and mind blowing illuminations.

As always, we’re wholeheartedly embracing this revolutionary event right through until 7am, serving up delicious fare, laying on some tunes and watching a night of wonder unfold.

Enjoy the late night mood and a menu that serves up all night delectables and tunes until 7am against the backdrop of Webster’s custom-made projection, complete with 3D mapping that works with the architecture of the building.

So limber up, saddle up and drink up to a night that brings Nintendo 64 and the artistic feats of Webster into your life in the most illuminating of ways. Better yet, guarantee your seat. Call Madeleine on (03) 9663 7994 or events@trunktown.com.au.

Love, Trunk.