| Cuisines | Italian |
| Dining style | Casual Elegant |
| Phone number | +1 604 688 7338 |
| Website | www.cincin.net |
| Dress code | Casual Dress |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Andrew Richardson |
| Location | 1154 Robson Street, Vancouver, BC |
CinCin Ristorante + Bar
| Cuisine type | Italian | |
| Price range | CAN$31 to CAN$50 | |
| Neighborhood | West End |
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Thu 12/12
2 guests
7:30 PM
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+1 604 688 7338
About CinCin Ristorante + Bar
A winding stone stairway leads upward from Robson Street, where CinCin Ristorante + Bar continues to define modern sophistication and inspired Italian cuisine. With acclaimed Chef Andrew Richardson at the helm, the menu at CinCin Ristorante + Bar represents the clean and plentiful flavours of Italian gastronomy. Each dish is prepared with the freshest ingredients sourced from the regions best suppliers and transformed into a parade of captivating aromas, tastes and textures. With craft cocktails, a renowned grappa collection, and an award-winning wine program, the team at CinCin Ristorante + Bar aims to deliver a memorable culinary experience. Contemporary, yet timeless - the dining room offers views of the lively kitchen and a striking heated terrace, while the private wine room delivers the perfect atmosphere for any group event. Please note: for large party reservations, please contact us.
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Menus
- Main Menu
Appetizer / Antipasti
| Porcini Mushroom and Chestnut Soup | C$ 14.00 | rosemary infused olive oil – croutons |
| Parmesan Soufflé | C$ 16.00 | twice cooked – spinach and fresh cream |
| Burrata From Puglia | C$ 18.00 | truffle salami – burgundy truffle – arugula, truffle vinaigrette – grilled red fife bread |
| Ricotta, Golden and Chioggia Beet Salad | C$ 16.00 | smoked orange vinaigrette, pistachios – green leaves |
| Glorious Organics Green Leaf Salad | C$ 16.00 | edible blossoms – raw shaved vegetables and elderflower vinaigrette |
| Wood Grilled Gem Lettuce | C$ 16.00 | nasturtium aioli – crisped pancetta, anchovy vinaigrette and grana padano |
| Grilled Humboldt Flying Squid | C$ 18.00 | chick peas, chili and aioli – arugula |
| Prawns Wood Grilled on a Rosemary Branch | C$ 17.00 | chick pea and tahini, buckwheat and chili |
| Beef Tartare | C$ 18.00 | with smoked mayonnaise – onion rings and watercress – grilled red fife sourdough |
| Salumi Misti | C$ 17.00 | jamón serrano, capocollo – fennel salami, chorizo iberico de bellota – grilled ciabatta – pickled vegetables |
Pasta + Risotto / Primi
| Tagliatelle al Ragù | C$ 17.00 | 6 hour bolognese – veal and pork – pancetta and parmesan |
| Casarecce | C$ 18.00 | with spicy chorizo sausage – tomato, chili, rosemary and parmesan |
| Ravioli of Squash | C$ 18.00 | brown butter and lemon – hazelnuts, crispy sage – pecorino romano |
| Semolina Gnocchi 'Romani' | C$ 18.00 | with wild mushrooms – sunchoke – pecorino al tartufo |
| Linguini | C$ 24.00 | with lobster from nova scotia – san marzano tomatoes, basil, calabrian chili |
| Risotto of Wild Sidestripe Prawns | C$ 18.00 | sunchoke, smoked butter, burgundy truffle |
| Organic Carnaroli Risotto | C$ 18.00 | wild and foraged mushrooms – crunchy parmesan |
Sides
| Sea Salt, Thyme and Garlic Roast Potatoes | C$ 7.00 | |
| Warm Marinated Olives | C$ 8.00 | aromatics and herbs |
| Slow Cooked Whole Head of Garlic | C$ 8.00 | |
| Grilled Heirloom Carrots | C$ 8.00 | |
| Grilled Rapini with Balsamic Vinegar | C$ 8.00 | |
| Potatoes with Prosciutto and Parmesan | C$ 8.00 | |
| Grilled Portabella and Mixed Wild Mushrooms | C$ 9.00 | |
| Wood Grilled Delicata Squash | C$ 9.00 |
Main Course / Secondi
| Fraser Valley Duck | C$ 38.00 | with truffled polenta – swiss chard, chanterelle mushrooms – red wine sauce |
| Truffled Chicken | C$ 36.00 | winter squash and grilled rapini – potato gnocchi with wild and foraged mushrooms – natural jus |
| Golden Eagle Sablefish | C$ 40.00 | cauliflower and broccoli – cannellini bean puree, brussels sprout leaves – maple vinegar, honey and mustard |
| Red Wine Braised Short Rib of Beef | C$ 44.00 | braised carrots, roasted parsnips and gigante beans |
From the Wood Fired Grill
| Whole Branzino with Grilled Lemon | C$ 43.00 | cavolo nero – sieglinde potatoes – garlic, rosemary |
| Albacore Tuna | C$ 33.00 | basil and olive oil – flageolet beans, spinach – sicilian olives |
| Wood Grilled Romanesco 'Spiedini' | C$ 28.00 | cous cous with lemon and pistachios – warm spiced vinaigrette |
| Pork Tenderloin Cooked over Coals | C$ 36.00 | castelluccio lentils – salt baked celery root, brussels sprouts – balsamic vinegar |
| Alberta Lamb Rack Cooked over Fire | C$ 48.00 | tri-color carrots, salsify, young beets – natural jus |
| 6 Oz Aaa Alberta Beef Tenderloin | C$ 42.00 | |
| 10 Oz Cab Rib Eye | C$ 44.00 | |
| 28 Oz Bone in Rib Eye of Beef for Two | C$ 97.00 | florence style – potatoes with prosciutto and parmesan – ash roasted onions, collard greens – salmoriglio |
Classic Italian Cocktails
| Aperol Spritz | C$ 15.00 | aperol, prosecco, soda, orange twist |
| Negroni | C$ 15.00 | bombay gin, cinzano rosso – campari + orange zest |
| Sbagliato | C$ 14.00 | campari, cinzano rosso – prosecco + orange zest |
| Bellini | C$ 15.00 | white peach puree + prosecco |
| Americano Cocktail | C$ 10.00 | campari, punt e mes vermouth – soda water + lemon zest |
| Godfather | C$ 15.00 | famous grouse scotch, amaretto – orange zest |
Cocktails
| Sea Note | C$ 13.00 | sheringham's seaside gin – maraschino, cynar, rosemary |
| Nightshade | C$ 17.00 | bacardi superior rum, cassis – cinzano prosecco, chamomile |
| Daybreak | C$ 16.00 | jim beam black bourbon, amaro nonino – cointreau, birch syrup |
| Fiamma Dorata | C$ 16.00 | liquore strega, pineapple, honey syrup – egg white, beefeater 24 |
Reviews and ratings
4.3
Excellent
Based on 8,680 reviews
Noise level
Moderate
4.5
Food
4.6
Service
4.5
Ambiance
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