CINCIN - Brunch | Dinner & Wine

Deep-fried squid rings served with a tangy tartar sauce and lemon. Crispy on the outside and tender on the inside. A classic savory appetizer.

Spiral-cut potatoes deep-fried until golden brown. Seasoned with grated parmesan cheese for a savory and salty kick.

Breaded and deep-fried balls filled with marinated crab meat and herbs. Crispy texture with a soft, savory filling. Served with creamy Caesar sauce.

A smooth, rich spread made from slow-cooked chicken livers, cognac, and wine. Creamy texture with deep savory flavors. Typically spread on toast or bread.

Spanish-style shrimp sautéed in garlic and olive oil with smoked paprika. Savory, garlicky, and slightly spicy. Served with grilled sourdough bread to dip in the oil.

Black mussels steamed in a fragrant white wine and herb broth. Savory and aromatic. Served with grilled sourdough.

A platter featuring a variety of cured meats like Parma ham and salami, paired with cheeses and pickles. Salty and savory. Best shared as an appetizer.

Cured Norwegian salmon served with a citrusy yuzu butter sauce and crème fraîche. Rich, tangy, and savory.

Fresh salad featuring creamy burrata cheese and salty cured Parma ham. Complemented by tomatoes, pesto, and nuts. A rich and refreshing starter.

Classic salad with crisp romaine lettuce, salty bacon, and aged parmesan cheese. Tossed in a creamy Caesar dressing.

A balanced salad combining sweet fresh figs with salty Parma ham and sharp parmesan. Dressed with honey cider and balsamic. Sweet and savory.

Fusion salad with cured salmon, fish roe (tobiko), and bonito flakes. Served with a savory Japanese-style dressing. Fresh with umami flavors.

A classic appetizer pairing sweet Japanese melon with salty cured Parma ham. Enhanced with fresh basil. Refreshing and savory-sweet.

Crisp sugar snap peas tossed with nuts and crème fraîche dressing. Crunchy texture with a light, tangy flavor.

A hearty breakfast platter with sausages, eggs, pancakes, and grilled vegetables. Savory and filling.

Fried rice flavored with spicy Korean gochujang paste and kimchi. Topped with a fried egg. Spicy, savory, and flavorful.

Grilled sourdough toast topped with mashed avocado and both sautéed and deep-fried mushrooms. Creamy and crunchy textures with savory flavors.

Poached eggs and smoked bacon served on a crispy hash brown waffle, covered in rich hollandaise sauce. Creamy, savory, and crispy.

A twist on Eggs Benedict featuring pulled pork with BBQ sauce and guacamole on a hash brown waffle. Savory, smoky, and rich.

Grilled sourdough topped with creamy scrambled eggs and spiced grilled tiger prawns. Savory and protein-rich.

Open-faced sandwich with Parma ham, fresh figs, creamy cheese, and balsamic glaze. A balance of sweet, salty, and savory flavors.

Buttery croissant topped with crispy fried softshell crab, poached eggs, and spicy miso sauce. Rich, crispy, and spicy.

Croissant filled with smoked salmon, mashed avocado, and crème fraîche. Creamy, buttery, and savory.

Grilled sourdough topped with tender roasted Wagyu brisket, BBQ sauce, and sweet caramelized onions. Smoky, meaty, and savory.

Sourdough toast topped with Parma ham, rich béchamel sauce, and aromatic black truffle. Creamy, savory, and earthy.

Grilled sourdough toast topped with cured Parma ham, tomatoes, and basil pesto. Savory, salty, and herbal.

Capellini (angel hair) pasta served with crab meat in a smoky Romesco sauce made from roasted peppers and nuts. Savory and slightly spicy.

Spaghettini pasta with a unique fusion sauce combining Italian pesto and Korean gochujang. Served with grilled pork belly. Spicy, herbal, and savory.

Mezze rigate (short tube pasta) in a rich tomato vodka cream sauce with spicy nduja sausage and creamy stracciatella cheese. Creamy, spicy, and savory.

Short pasta tossed in nutty brown butter with sautéed squid and fried kale. Rich, nutty, and savory with a hint of lemon.

Linguine pasta cooked with clams, white wine, garlic, and olive oil. A classic Italian dish that is savory and briny.

Fusilli (spiral pasta) with tiger prawns in a spicy sauce made with roasted tomatoes, pesto, and toasted chili. Spicy and savory.

Black ink spaghetti served with premium Spanish red prawns in a rich lobster bisque sauce. Deep seafood flavor and very savory.