Executive Chef Wayne Sych launched his fall menu recently and I was invited to taste some of their new dishes as well try some old favourites. My cousin joined me as we shared some dishes along with some wine.
Winter Salad with kale, arugula, baby greens, pickled beets, pomegranate seeds, fresh ricotta, pecans, balsamic gastrique (new dish).
Addictive, Cajun Crab & Corn Fritters old bay spice, roasted jalapeno aioli and lemon wedge, best to squeeze the lemon over the fritters (new dish).
Miso Marinated Sablefish sesame quinoa, mushrooms, edamame, kale, sweet soy, the fish was tender and flavourful, a true standout, served on top of the vegetables mix. (new dish).
Petit Filet Mignon (6 oz.) bacon horseradish mashed potatoes, market vegetables and a sweet potato pave, it was perfectly cooked. Added a half Nova Scotia lobster to the dish. We paired both steak dishes with the Kettle Valley Reserve 2010 (BC) Pinot Noir.
Classic preparation of a New York Striploin (12 oz) with a delicious Half Nova Scotia Lobster with the Truffle Parmesan fries, another winning dish. We paired both steak dishes with the Kettle Valley Reserve 2010 (BC) Pinot Noir.
Pumpkin Streusel Tart topped with spiced whipped cream, crowned with a ginger snap and a light caramel drizzle (new seasonal dessert). This was heavenly and I wish it would be available through to the end of the year, as it’s one I would have again and again.
Joe Fortes Seafood & Chop House
777 Thurlow Street, Vancouver
Follow on twitter @
For Reservations call 604.669.1940
By: Richard Wolak