The CinCin Vancouver truffle dinner is back and it remains one of the most anticipated culinary events in Vancouver. This November, Executive Chef Andrew Richardson and Chef de Cuisine Eddie Muñoz present a five-course menu dedicated to the season’s prized white and black truffles. This dinner is paired with thoughtful wines and grilled over CinCin’s signature wood fire. I had the pleasure of experiencing it as a media guest ahead of the event. I would highly recommend bookmarking this for next year if you’re a fan of truffles, as this years event is sold out. The 17th Annual Truffle Celebration is less of a dinner and more of a seasonal ritual. Every course is a celebration of truffle and each dish is done with the precision you would expect from one of Vancouver’s top restaurants.
CinCin Vancouver’s 17th Annual Truffle Celebration – Reception
The evening begins with a trio of small bites, each one built around the unmistakable richness of truffle.
- Black Truffle Arancini: crisp, warm, and earthy, the kind of one-bite snack that pairs naturally with Champagne.
- Wagyu Tartare on Crostini with Black Truffle: soft, fatty wagyu meets the salt and perfume of truffl, perfect in its balance.
- Bluefin Tuna Crudo with Ossetra Caviar and Truffle Vinaigrette: clean, cold, lightly saline. The favourite bite of the night.
All paired with Forget-Brimont, 1er Cru Brut Champagne NV, setting the tone for the night ahead.
CinCin Vancouver’s 17th Annual Truffle Celebration
Following the reception we went right into the 5 course dinner. For our antipasti we had Burrata from Puglia with White Truffle from Alba. This dish features mushroom-black truffle puree, grilled focaccia, chanterelle mushrooms. The creaminess of the burrata is the perfect pairing for the rich truffle puree. The freshly shaved white alba truffle was just the crowning glory of a beautiful decadent dish.
Paired with Matteo Correggia ‘La Val dei Preti’ Arneis 2016 (Roero), the crisp, mineral, and bright notes of the wine were perfect to cut through the richness.
Our primi (pasta) course was a Rotolo with Pecorino Toscano. A soft, rolled pasta layered with pecorino and black truffle, then finished with maitake mushrooms. It’s savoury, structured, and quietly indulgent.
Served with Inama Soave Classico 2022 (Veneto), which adds freshness and balance.
For the primi (risotto) course we had Wood Grilled Scallops with a risotto of truffle, crispy pancetta finished with white truffle from Alba. The scallop fresh off the grill was sweet and smokey and the perfect pairing for the decadent rich truffle risotto.
Paired with the a bright, red fruited Bartolo Mascarello Barbera d’Alba 2022 (Piedmont).
Our secondi (main course) was a Wood-Grilled Striploin of Beef with Black Truffle. A classic dish refined for the occasion. Blue Dot PEI beef grilled over wood, served with a potato and black truffle torta, cipollini onions, and natural sugo. Black truffle finishes the plate. Deep, smoky, and deeply satisfying. Served with Giovanni Sordo Barolo 2016 (Piedmont). a bold, structured match that carries through the final savoury course.
For our dolci (dessert) we had to finish strong with truffle. A Poached Pear with Nocino Chocolate Sauce and Black Truffle to end on a sweet note. A pear poached until tender, with vanilla crema, candied walnuts, and a cascade of fresh black truffle. Served with Massolino Moscato d’Asti 2023 (Piedmont). A floral, fresh, and sweet close to an indulgent meal.
Worth a Try?
The CinCin Truffle Celebration is a Vancouver dining tradition for a reason. It’s not about excess, it’s about focus. Every plate leans into what truffle does best – amplify without overwhelming. Between the precision of the cooking, the wood-grilled foundation, and the smart wine pairings, this is one of the few dinners that still feels like an occasion. If you’re searching for fine dining in Vancouver, truffle dinners, or luxury seasonal menus, this is the one to book.
CinCin Vancouver
Address: 1154 Robson St, Vancouver, BC V6E 1B2
Website: https://cincin.net/
