Executive Chef Wayne Sych launched his spring menu recently at Joe Fortes and I was invited to taste some of their new dishes.
1st dish:
King Crab Tempura – smoked bacon, fresno chile, sweet soy
2nd dish:
Peppercorn Ahi Tuna – grilled rare, brandied peppercorn sauce, potato rosti, market vegetables
3rd dish:
Pan seared Halibut with artichoke ravioli, asparagus, mushroom vin blanc
4th dish:
Sturgeon Filet with potato gnocchi, parsley, brown butter, caponata
5th dish:
Pavlova – crisp meringue, fresh fruit, custard, cream
6th dish:
Key Lime Pie – meringue brulee, raspberry coulis
My take:
Loved the peppercorn sauce with the thick piece of Ahi Tuna which was similar in presentation to eating a steak. The Pan seared Halibut was outstanding and my favourite of the new dishes prepared with artichoke ravioli, asparagus, mushroom vin blanc. The Sturgeon Filet was another wonderful new menu edition served with potato gnocchi, parsley, brown butter, caponata, I was told that Sturgeon may not always be available and they would be substituting with Swordfish. I’ve had the King Crab Tempura previously, it’s one of those classics that you always want to order when dining at Joe Fortes. For dessert my friend and I shared the outstanding Berry Pavlova filled with assorted berries on the inside of the merengue on top and around the plate, topped with whipped cream and a mint leaf. The Key Lime Pie was a bit too sweet for my liking, served with raspberry coulis
Joe Fortes Seafood & Chop House
777 Thurlow Street, Vancouver
Menu: http://www.joefortes.ca/
For Reservations call 604.669.1940
By: Richard Wolak