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Posts Tagged ‘halibut’

West Oak recently celebrated its 5th anniversary in the Yaletown neighbourhood. As a follow-up, Areta, Alice (Double A!) and I were invited to a hosted dinner at the restaurant. I’ve been here a couple of times beforehand, one of which was an evening out with a few of my girlfriends a few years ago.

Disclosure: This meal was provided to me complimentary of the restaurant. However, the views and opinions are my own.

Food

We got a sneak peek of some of their new cocktails (from left):

New Cocktails at West Oak

The Aperol Spritzer Mimosa is their new take on the classic brunch cocktail. This is available only during brunch, but the restaurant made one for us to try. Aperol, prosecco, fresh juice (orange, grapefruit, etc.) — it was juicy, citrusy, fizzy, refreshing. Great for a patio brunch. There’s no reason a mimosa fan wouldn’t enjoy this.

Tiffany Blue could become a local IG sensation. The Ciroc Apple came through and gave it some tartness, almost face puckering. You can really taste the apple here. The addition of edible silver makes it sparkle like a precious piece of jewelry.

Tiffany Blue

The last cocktail, at the time this was written, hasn’t been named. It just had a nickname “Green Thumb“. It had gin, elderflower liquer, basil, cucumber. It reminded me a bit of mojito – it’s light and crisp, and herbaceous.

Then, we dove into dinner, with a couple of appies to share. (more…)

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As mentioned in my earlier post, we were invited to attend the private Amex Platinum Cardmember Dinner at Hawksworth Restaurant, joining roughly 60 Amex Platinum Cardmembers at the York Room.

champagne to greet each guest

#DineWithAmex at Hawksworth Restaurantwarm bread

As soon as we arrived, we were greeted with a glass of champagne. Chef David Hawksworth made an appearance and walked us through the menu that was designed to celebrate the kickoff of the fall season. Each course was paired with wines provided by WineOnline.ca. Let me tempt you with some delicious photos!

Chef David Hawksworth made an appearance

Food

Our dinner started with a Roasted Acorn Squash and Pear Salad. It’s finished with chèvre (goat cheese) and a walnut vinaigrette. What a perfect combination to represent the fall. Wine Pairing: Nicolas Maillart Rose Champagne.

roasted acorn squash and pear salad

Then our server brought over this plate of seared scallop with crispy cauliflower and capers. It was difficult to stop ourselves from digging into the perfectly seared scallop, but we had to wait till they poured the silky Cauliflower Veloute into the dish. The surprise was in the lemon supremes (the naked flesh of the lemon — no rind, pith, or seeds), as well as the fried capers; they helped cut through the richness in the creamy veloute. Wine Pairing: Vinos Sanz’s Sanz Rueda Clasico.

pouring the veloutecauliflower velouté

Next, the Duck Conft Raviolo was definitely encore-worthy!

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My second DOV is at Burnaby Riverway Clubhouse. I’ve been there for a weekend brunch once but I never got to write about it. The last experience was pretty good, so based on its DOV menu, I decided to take Mama & Papa Lam there.

Food

Let me just start by saying this menu is of great value! How so? Read on.

For appetizer, the parents ordered the Vanilla Poached Canadian Lobster Tail. Yes, a whole lobster tail. Now it may not be a gigantic lobster tail but it’s still lobster. Sometimes lobsters may have their strange, unpleasant fishy taste that may not be appealing to some; poaching the lobster tail in vanilla helps tuck away that taste and makes it very enjoyable. I thought they did a good job in combining different sauces (fennel sauce, orange foam with a drop of lobster oil) and making them work together.

Vanilla Poached Canadian Lobster Tail

As for me the recently recovered sickie, I opted for the Trio Onion & Potato Soup. It’s thick yet creamy, but I found it to be slightly salty. By mixing in the creme fraiche and maple glazed pork belly bits (the flavour reminded me of the BBQ sauce that you glaze Chinese BBQ pork with), the saltiness was balanced out and it became extra creamy.

Trio Onion & Potato Soup

When I ordered the entree, I didn’t realize the Queen Charlotte Islands Halibut was done in two ways (more…)

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Overview

Who would’ve known grilled oysters with coleslaw all wrapped up in a soft taco shell would be so damn delicious? I certainly didn’t before Red Fish Blue Fish.

Red Fish Blue Fish is a little Fish & Chips stand located on the pier in the heart of downtown Victoria. It’s below street level and not easy to find, but the line up starts well before lunch time and extends into late afternoon. According to them, the seafood they serve is 100% Oceanwise (if you don’t know what that is, google it). They also have an earth friendly reuse and recycle system, using wooden utensils and paper products instead of plastic.

The Shack

A fateful day couple years ago, I had the good fortune of stuffing myself with all you can eat fish & chips. For days after it felt like I had downed a few pitchers of grease, except chunkier.  And for a long time I stayed away from fish & chips. But as they say, time heals all wounds; since then I can once again enjoy these deep-fried goodness. (more…)

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