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Cento Notti



Cento Notti is the new restaurant in the Opus Hotel in Yaletown, it replaces the vivid and bold 100 Nights space and the decor is equally eye catching and appropriate for the modern Italian menu.

Executive Chef Paul Marshall is really making magic in the kitchen, pretty much everything is made in house including the burrata cheese in my salad I had and sourcing form local farms your getting the freshest ingredients turned into spectacular dishes.

I stopped in at lunch time and what caught my eye outside was the $35 three course dinner menu, I asked the server if I could possible get that menu for lunch and it wasn’t a problem at all.

San Pellegrino $7.95

Burrata Salad-vine-ripened tomato, basil, olive oil.  I’m a sucker for burrata and when I see it on a menu I have to try it, usually burrata comes from Italy and it’s highly perishable so freshness is key, at Cento Notti they make theirs from scratch everyday and one of the few to do so in Vancouver.  The cheese was creamy and sweet combined with the balsamic and tomatoes it was a match made in heaven.

Porcini Risoto-fresh thyme,Grana Padano Parmesian and a balsamic port reduction.  Who can so no to risotto with porcini!, it’s traditional Italian with a modern twist with the reduction.  My bowl of risotto was rich and creamy like a great risotto should be, the mushroom flavor was earthy and meaty and the cheese melted into my dish.

Chocolate Panna Cotta-Roasted strawberry’s and a kalamata olive infused fig jam.  I was curious about how roasted strawberry’s would taste but what blew me away was the olive jam~olives with the chocolate was totally weird and at first I thought it was balsamic in the jam~I never would have thought olive, it was totally delicious, the panna cotta was rich and creamy and the strawberry’s were still firm~I thought they would turn to mush from the roasting.

I’m already looking forward to my next meal at Cento Notti and with the Taste Of Yaletown coming up I think it’s going to be on my list.

Cento Notti on Urbanspoon



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