ANCORA DINING

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1600 Howe Street, Vancouver

Tel: 604-681-1164

Web: http://www.ancoradining.com/

Twitter: @ancoradining

Advice: Reservations suggested.

With it’s spectacular waterfront setting, Executive Chef Ricardo Valverde leads the kitchen where he offers up an exquisite menu of seafood focussed dishes, alongside Sushi Chef Yoshi Tabo. My cousin Janek Tarasiewicz joined me for a stellar experience of multiple courses off the Westcoast menu that was enhanced by Peruvian and Japanese flavours.

Scallop in green pea soup

Scallop in green pea soup

House baked bread

House baked bread

To tempt our palate, we enjoyed a stunning presentation, a seared Scallop in Green Pea Soup ($18), with bearnaise foam. Their house baked bread was perfect for catching the last of the delicious pea soup broth.

Ancora Glacier Platter

Ancora Glacier Platter

Our first course was the Ancora Glacier Platter ($72 for 2 people) with Peruvian flavours which we shared, loved the Dungenous Crab Causa, Ahi Tuna Tartare with tempura nori, a selection of sashimi, succulent prawns, oysters, and a refreshing halibut ceviche with yams, and lemon wedges for a squeeze.

Lobster Risotto

Lobster Risotto

BC Halibut

BC Halibut

Next was the Lobster Risotto ($23), perfectly cooked with balanced flavours; followed by the delicious BC Haida Gwaii Halibut ($34), with forbidden black rice chorizo paella, grilled squid, paella, Peruvian corn and a pimento sauce.

Green Apple Sorbet

Green Apple Sorbet

For a palate refresher before dessert we enjoyed the Green Apple Sorbet with walnuts under the sorbet with a granola type of crumble, resembling Apple pie.

Spiced Picarones

Spiced Picarones

Ancora Bar

Ancora Bar

For dessert which was a must to finish this fine meal, we shared two of them, the first was the outstanding Peruvian classic with a twist, Spiced Picarones (donuts) ($11) spiced almonds, spiced ice cream, and dulce de leche which was perfectly paired with the Pender Island Sea Star Prose 2014 wine, their Riesling Estate dessert wine graced with a touch of Island apples; followed by the Ancora Bar ($12), a chocolate terrine with caramel ice cream and caramel.

For an after dinner treat, the Peruvian shortbread and the Passion fruit macaron capped off a wonderful meal. Make sure you visit the upstairs wine cellar for a peak inside the stellar collection of local and international bottles.

Review by: Richard Wolak

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