RSS Feed
Twitter
April 1st, 2010 
admin 
1026 Granville Street, Vancouver
Tel: 604-678-1049
Web: www.sanafir.ca
Twitter: @glowbal_group
Advice: Reserve one of the upstairs ‘beds’ for that special occasion.
Salt & Pepper Wok Fried Calamari
Mediteranean Fatoush Salad
Togarashi Spiced Ahi Tuna
I love this room with the high ceilings, motifs and Middle-Eastern decor. The kitchen is located towards the back with the long bar running along the side towards the front, sitting anywhere downstairs is ideal for enjoying the atmosphere and the ambiance.
I had lunch here recently with my friend Marc and we both enjoyed tasting each others dishes making this quite the experience. To start we shared the tasty Salt & Pepper Wok Fried Calamari ($14) with bell peppers, scallions and Asian aromatics; followed by the Mediteranean Fatoush Salad ($8) with Turkish figs, dried apricots, toasted almonds, and honey herb vinagrette. Marc had the Togarashi Spiced Ahi Tuna ($19) with crispy Asian slaw, tobiku roe, and miso yuzu vinaigrette which I tasted as well. Both of the salads were quite large and had very different flavours.
Punjabi Style Butter Chicken Rice Bowl
Goa Braised Lamb Shank & Cashew Curry
For our entrees, I had the delish Punjabi Style Butter Chicken Rice Bowl ($14) with Basmati scented rice, grilled papadum, cucumber and mint raita; Marc had the Goa Braised Lamb Shank & Cashew Curry ($16) with Basmati rice, papadum, lime and cucumber yogurt.
Tasting Desserts Platter
When it came time for dessert, after debating the choices back and forth, we both couldn’t decide, so without further hesitation we had the server make us a tasting dessert platter of all the desserts. These were the different desserts featured on the platter: Cardamom baked yoghurt – okanagan fruit compote; Flourless Chinese 5 Spice Chocolate Cake with a sweet red bean sauce; Moghlie Persian Rice Pudding with fruit and Arabian spices; Banana and Mango Spring Rolls with a plum wine chocolate ganache; Burnt Orange Baklava with pistachios, walnuts, pecans, candied zest; and lastly the Turkish Coffee Pot de creme with Egyptian zelbia. My favourites of the desserts were the Rice Pudding and the Turkish Coffee Pot. It was a good thing that we shared this desserts platter as we both would have never been able to conquer the plate on our own!
Review by: Richard Wolak
Posted in 
Tags: 