Truffles…little balls of decadence, highly aromatic and highly prized. CinCin’s annual Mushroom & Truffle Festival is now on until November 30. Black and white truffles or “the miracle in black and white” have been carefully sourced and hand-selected for this special menu.
CinCin Truffle Dinner 2019, in conjunction with the festival, took place this past week and featured an evening of autumn flavours, fragrant funghetti and delicious wines. Here’s a recap of the evening.
1st Course
Grilled glorious organics radicchio salad with truffle vinaigrette, hazelnuts and pecorino al tartufo. Paired with Broccardo Langhe Nebbiolo 2017.
2nd Course
Beef carpaccio with truffled aioli – sourdough croutons, arugula and burgundy truffle. Paired with Vietti ‘Perbacco’ Langhe Nebbiolo 2016.
3rd Course
Porcini mushroom egg tagliatelle with rosemary cream sauce, white truffle from alba. Paired with Elio Altare Barolo 2014.
4th Course
8 – hour striploin of beef – hanging over fire, braised master kobe beef cheeks, cavolo nero, truffled mashed potato, black truffle. Paired with Broccardo Paiagallo Barolo 2015.
5th Course
Honey panna cotta with wood fire roasted quince. Paired with Massolino Moscato d’Asti 2016.
A few captures of some wine moments during the evening.
Thank you Executive Chef Andrew Richardson, Chef de Cuisine Andrea Alridge and the culinary team for a delicious evening! Looking forward to the dinner again in 2020.
