White truffles at Carbone
When I think of New York-Italian restaurant Carbone, I think of three dollar signs. Yes, the food is good. Yes, the atmosphere is vibey. But to enjoy both, you’d best be prepared to splash out! And many do, given that the place is packed even on weekday evenings with friends, colleagues, lovers enjoying the sights (charming tableside service!) and smells (including the perennially popular sizzling pancetta).
This white truffle season, Carbone is giving diners even more reasons to splash out. Newly appointed Head Chef Jack Carson (who owned Restoration, RIP) has created three dishes for the occasion, using the ‘white diamonds’ from Alba.
There’s a Truffle Eggs Crostini ($588) with lightly whipped eggs on fluffy milky toast.
There’s a house-made Truffle Fettuccine with Sardinian butter ($748).
And there’s a Ricotta Tortellini ($888) that packs a punch, with a surprisingly intense filling.
We also tried white truffles ($188 per gram) on the Carpaccio Piemontese ($288, deliciously nutty) and the Truffle Cream Corn ($246, more intense cheesiness!).
If you’re looking to indulge in some truffles this season without committing to a whole menu, see if these dishes tempt your appetite. They’re executed simply and well — and looking forward to seeing how Chef might mix things up moving forward. We hear he may have proposed to his missus in the restaurant so it’s clearly a special place for him. Looking forward to trying more heartfelt cooking in the seasons to come.
9/F, LKF Tower, 33 Wyndham St, Central, 2593 2593