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Posts Tagged ‘Salmon Tartare’

The Vancouver Fish Company has opened its door since September 2014. Located right at the entrance of the Granville Island, this seafood restaurant has been using Ocean Wise ingredients but only just recently that it has officially signed on as an Ocean Wise partner. And to celebrate, it’s running its first ever Ocean Wise Festival and I was invited for a tasting of the menu.

Vancouver Fish Company's Ocean Wise Festival 2016 Menu

Food

Not all festival menu items are new; some are simply customer favourites that they want to highlight during this time. First up, Fresh Shucked Zen & Glacier Oysters. According to the restaurant, Zen & Glacier are two lesser used varieties farmed in BC, and they’re more affordable than some more commonly known ones.

Zen reminded me of Kusshi – thinner flesh, delicate, crisp with a cucumber finish.

Fresh Shucked Zen Oysters

Glacier, on the other hand, is more plump in shape.

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WildTale is owned by the same company behind the three Flying Pig restaurants, which have solid reputation of consistent, quality food. Since its opening last year, I’ve been to WildTale three times. First, I took my bridesmaids there after the wedding last summer, as a thank-you for their help; then, my family and I went there for Dine Out just this past January (a table of 8!). And now, I was invited by the restaurant to try some of its menu items. It’s hard to believe it’s taken three visits before a blog post about this restaurant. They say three times a charm?!

Food

This modified Seared Togarashi-Crusted Ahi Tuna was a great start to the dinner. I actually had the regular version last summer with my bridesmaids. The major different between this and the regular version was the mango & herb puree and the sweet soy reduction drizzle. The puree added some herbaceous freshness to the dish, while the sweet soy reduction provided a nice sweetness (kind of like an elevated teriyaki sauce). This was the only plate that was a modified version of a regular menu item.

Seared Togarashi-Crusted Ahi Tuna

Ahi tuna tends to be on the milder side when it comes to flavour, so the togarashi spice crust gave it some heat, and it was balanced nicely with the sweet mango salsa. This was a very tropical plate.

As suggested by the name, the Salmon Trio included three preparations of salmon – cured, tartare, and smoked nugget.
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This year, participating restaurants of Taste of Yaletown (TOY) were encouraged to put on their own special events to help make this year’s TOY more interesting and diverse. The Parlour organized a free public menu tasting last week that featured an array of their existing menu options, as well as some new menu items, and items that are in development, to collect feedback. This was open to the public, and was free to attend.

Food

We started with a couple of new cocktails that will be on the menu soon, High Tea (first photo below) and Rye Grin. With breakfast tea infused gin, High Tea had a subtle tea flavour; it was a bit sweet yet refreshing, and it can almost be a summer cocktail. Rye Grin, on the other hand, reminded you of fall. It was strong and warmed you right up. The ladies around the table all seemed to prefer the High Tea.

High Tea
Rye Grin

Then, we tried a few share plates that were already on the menu:

Ahi Lettuce Wrap – Tuna, Avocado, Citrus Ginger Soy, Mint, Spicy Ponzu Aioli, Crispy Shallots. (more…)

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