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CinCin

This is a long overdue post because this dining experience happened on my birthday. Regardless, I wanted to share with you how wonderful my birthday dinner was and how special it was to dine at CinCin.

I’ve always wanted to try CinCin since I came to Vancouver in 2012 but Jacky and I have insisted that we should only go on a special day. It was my birthday in April so Jacky decided to surprise me. At first, he tricked me in going into Zefferelli’s then pulled me aside and led me to CinCin.

We were welcomed by friendly staff and I completely did not notice that Jacky handed over a cake to them. Our table was outdoors on the balcony with a sunny and clear view of Robson Street. Service was very attentive and our food came quickly after we ordered.

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Carpaccio of Veal with Horseradish, Parmesan, Miners Lettuce and Pickled Kohlrabi 

With a hint of horseradish and shaved parmesan, this starter was a fantastic choice to get us hungry for our mains with it’s hints of spiciness and potent flavours.

The common way would be to eat the veal with all of the other ingredients in one bite. After a few bites, I realized that I couldn’t really taste the veal because of the horseradish. Eating it separately allowed me to really taste the gamey tastes in the meat.

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Yarrow Meadows Duck Breast, Risotto Farro, Black Truffle, and Spit Roast Celery Root

In comparison to my risotto dish, Jacky’s order was clearly full on protein. The duck breast was huge and every man who thinks that fine dining meant small portions would be happy with this.

The faro risotto had a texture like chickpeas and the sauce was meaty and rich. The duck was beautifully seasoned and the flavours were moist and juicy.

We could not taste any hints of truffle anywhere.

9a51785596ad471a86c9d5281922e043 Wood Grilled Alaskan Sea Scallops and Risotto

This dish was like mixing and plating land and sea into one. Combining the earthy tones from the herbs and the oceanic gems from the Alaskan sea, this was nature’s paradise.

The sea scallops were deliciously juiced and well spiced. I should have eaten it hot but since I wanted to save the best for last, they were slightly cool by the time I took a bite.

The risotto was cooked al dente and the broth had a mixture of piquant lemon and earthy herb flavours. Overall, this was a savoury delight and I would highly recommend it to anyone who loves risotto and seafood.

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Lastly, Jacky surprised me with a beautiful chocolate liquor cake from Thierry’s. We finished the cake within the day.

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