“Notturno” Prepares To Serve Two Special White Truffle Dinners In November

Notturno is located at 280 Carrall Street in Vancouver, BC | 604-720-3145 | www.notturnogastown.ca
Notturno is located at 280 Carrall Street in Vancouver, BC | 604-720-3145 | www.notturnogastown.ca

The GOODS from Notturno

Vancouver, BC | November is when white truffle season goes full bloom. To celebrate, Nottturno will host its highly anticipated White Truffle Dinner. For two nights only – November 10 and 11 – guests can enjoy Chef Bill Robitaille’s nine-course white truffle tasting menu, complete with wine pairings from Ben DeChamplain. A limited number of seats are available each night for this epic celebration that is sure to please both truffle newbies and aficionados, so reserve your spot today! Tickets are $375, wine pairings included (taxes and gratuity not). To purchase yours, please call 604-720-3145. Take a peek at the White Truffle Dinner menu after the jump…

Notturno’s White Truffle Dinner Menu
(All dishes include white truffle unless denoted by **)

Amuse** Local sea urchin, cured lardo with truffled Italian dwarf peach crostini
Rinaldini ‘Rinaldo Brut’ Chardonay, 2009 – Emilia-Romagna, Italy

Soft scrambled eggs and chives with sous vide egg yolk and warm croissant foam
Aurora ‘Fiobbo’ Pecorino, 2012 – Marche, Italy

Zuppa di Yolanda, Parmigiano Reggiano, bread crumbs, eggs, nutmeg and butter dumplings in a rich chicken brodo
Domaine Leflaive, Chevalier-Montrachet, 2007 – Burgundy, France

Saffron tagliatelle of chicken consommé, Alfredo sauce
R. Lopez Heredia, ‘Viña Gravonia’ Viura, 2004 – Rioja, Spain

Beef tartar, shallots, cured lemon, Castelvetrano olives, beetroot liquid gel
Clos de la Roilette, ‘Griffe du Marquis’ 2012 – Burgundy, France

Popcorn polenta, butter broth, touch of cream and brown butter
Mascarello, ‘Scudetto’ Barbera D’Alba, 2005 – Piedmont, Italy

Cilento Burrata from Puglia, Serego Alighieri extra virgin olive oil, Maldon salt and cracked pepper
Cordero Di Montezemolo, ‘Enrico VI’, Barolo, 2006 – Piedmont, Italy

Whole grain farro, shallots, veal brodo, Parmigiano Reggiano and bone marrow risotto
Domenico Clerico, ‘Pajana’ Barolo, 2007 – Piedmont, Italy

Espresso bean butter sous vide steak, creamed leeks
Quintarelli, Valpolicella Classico, 2003 – Veneto, Italy

Cauliflower Panna Cotta and black pepper gelée
House truffle-infused Barolo Chinato – Piedmont, Italy

Address: 280 Carrall Street
Date: Monday, November 10 and Tuesday November 11
Time: 7 p.m.
Price: $375 (includes wine)
Purchase tickets: 604-720-3145 (a deposit will be taken at the time the reservation is made)

We are also excited to share our November food and cocktail features. To see our new menus, please click here.

About Your Hosts

Of Italian heritage, Bill comes by his calling honestly. It all began at home, where big family dinners remain a much-loved tradition. Bill started working as a dishwasher at 14 and worked his way up to some of Vancouver and Whistler’s finest, and most memorable places. Love of food and wine and the need to share it with others come naturally to him. Bill’s philosophy for Notturno is: a place to socialize, where good food and drink naturally follow — always creative and always room for another.

Ben DeChamplain is the former restaurant and cellar manager for The Abbey restaurant in Vancouver. After 16 years working in both professional kitchens and top level bars Ben was awarded the title of Bartender of the Year for 2013 by Scout magazine while running the beverage program at the storied Boneta restaurant in Gastown. When Ben is not acting as a tour guide through the world of fine wines and bespoke cocktails you will often find him enjoying the same.

Details

Notturno-Logo

280 Carrall Street | Vancouver, BC
Telephone: 604-720-3145 | Email: info [at] notturnogastown.ca
Web: www.notturnogastown.ca | Twitter: @notturnogastown
Hours: Open Tuesday to Saturday: 6 p.m. to late | No reservations

Gallery

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The People

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Chef/Co-owner – William Robitaille
Bartender – H
Co-owner – Scott McTavish

About Notturno

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A Gastown Italian bàcari with an ever-changing selection of cicchetti share plates, craft cocktails, wines by the glass and BC-brewed craft beers, Notturno has something for everyone.

Chef and co-owner William Robitaille has designed Italian-inspired fare with a focus on seasonal, market-fresh products. Industry trained in the West Coast style with Italian and Spanish influences, Robitaille has worked in some of the finest restaurants in Vancouver and Whistler where he developed new and exciting menus. Wine consultant Chris Royal has curated a wine program that expertly complements the food menu.

Known around the world simply as “H”, Notturno’s craft cocktail maker and Vancouver Magazine’s Bartender of the Year for 2013, designed our signature cocktail Gli Felice. This along with H’s five monthly creations is sure to please every taste. Like our menu, our space delivers an eclectic combination of historic and modern.

The new look by Andrea Rodman Interiors is designed to combine the rustic look synonymous with the surrounding Gastown neighbourhood and modern detailing. Master woodworkers Josh Hooge and Steve McFarlane of J&S Reclaimed Wood Custom Furniture have created a new feature wall and bar counter.

Reviews

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Eater Magazine – Vancouver Heat Map | This tiny bar and restaurant tucked away on Carrall has cocktail fans thoroughly over-excited thanks to bartender H’s creative concoctions – impressively, William Robitaille’s Italian tapas even delighted notoriously hard-to-please Globe & Mail critic Alexandra Gill.

Alexandra Gill, Globe and Mail | Notturno’s signature Gli Felice is, as advertised, “a taste of Tuscany in a glass.” I happily say to you that of all the tiny tapas-style wine bars in Gastown, Notturno hits higher than most.

Vancouver Magazine | Don’t miss chef’s succulent Venetian ling cod, which is poached and whipped with olive oil while warm, then served with salty pops of steelhead roe […] “H” (Vancouver magazine’s 2013 Bartender of the Year) mixes exacting craft cocktails with bitter-predominant Italian flair.

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