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Time for our intermittent foodie dinner with the gang including Joyce, Areta, David, Maggi and Hanson! So where did we eat this time around? We chose a newish restaurant located right on the water in Coal Harbour called Verre. Sporting outstanding views and plenty of natural light, the place is made for beautiful Summer days. They got the dining room right, but what about the food? At first glance, the menu seemed like a mixture of French and Mediterranean with a sprinkle of Westcoast. It is a reflection of Chef Liam Breen's experience from across Canada and far-off places such as Dubai.
Since we arrived before the 6:00pm cutoff for Happy Hour, we quickly ordered some starters for the table. We began with the Shortrib Croquettes with romesco, parsley and pickled shallots. Although appealingly crispy on the outside, the shortrib and potato mixture was devoid of impactful flavours. In fact, the peppers in the romesco were dominant. The sauce itself was really good and did provide something to make up for that missing seasoning. Next, we got a couple orders of the Triple Cooked Fries with aioli. This was pretty good with firmly crunchy fries. Inside, there was a touch of potatoness left albeit on the drier side. But that is nit-picking because they were good.
Beautifully-plated, the Roasted Cauliflower was cooked to perfection. Fully done, but still retaining a firm crunch, the slightly smoky cauliflower was accented by lemon, almonds and salsa verde. The acidity of the lemon really came through adding a brightness to the dish. As for the salsa verde, it was supremely fresh and vibrant, yet a touch heavy with the dill. We ended up only ordering one of the Seared Humboldt Squid before the happy hour cutoff. This was a mistake because the squid couldn't have been prepared any better. Tender and buttery, the squid showed a great rebound texture. I found that the puttanesca was all that the squid needed as it provided a garlicky salty brininess to the dish. However, there was a bit too much olive, which was a bit overpowering.
Not finished with the appies, we ordered the Beef Tartare with truffle, parmesan aioli, parsley oil and potato chips. I found the meat to be visually appealing due to its colour indicating freshness. Also, the quality of the meat afforded the relatively large hand dice. It was buttery, tender and not overdressed. I could get the truffle and shallots and when combined with the parm and parsley, the beef was still allowed to be the star. Now that was good, but the Steelhead Crudo was even better. In a beautiful shade of red-orange, it couldn't have been any more buttery. Although maple balsamic was in the description of the dish, I really didn't get any hint of it. Rather, I did enjoy the dill creme fraiche as well as the fine herbs. Again, this was not seasoned that aggressively, but it ultimately worked due to the quality of the fish.
Our last 2 small dishes included my personal favourite being the Grilled Pork Saddle with sprout leaf slaw and mustard seed jus. Sporting an attractive char on the outside, the pork saddle was delicious on its own. Texturally, the fatty meat was super tender and practically melted in our mouths. I found the mustard seed jus to be relatively mild, yet strong enough to provide a touch of tang and savouriness. The side of slaw was not as acidic as I would've hope, but it provided a light crunch. Blessed with plenty of lardons and parmesan, the Fried Brussels Sprouts were texturally on point. While completely cooked through, the sprouts were still firm on the inside. There was plenty of saltiness to go around, but I would've liked to see some form of acidity or even spice to provide layers of flavour.
Onto the larger dishes, we had the fantastic House-Made Fettuccine with clams, preserved lemon, tarragon and leeks. Not sure if you can properly see, but there was far more fresh whole clams than pasta itself. That meant there was a noticeable brininess to go with the olive oil. I found the pasta to be appealingly al dente while the clams were buttery and cooked right. The brightness of the tarragon and leeks really came through. I thought this was one of the stronger dishes of the meal. Expertly-prepared, the Whole Deboned Trout was as perfect as it could be. Soft and super moist, the butterflied trout sat in a considerable amount of brown butter which afforded a nutty luxuriousness. Even the roasted green beans with almonds were perfectly crunchy and vibrant.
Moving from seafood to meat, we had Parmesan-Crusted Veal Chop with brown butter caper sauce and an arugula & cherry tomato salad on the side. Once again, the meat here was done right being juicy, tender and moist. On the outside, the crust was nutty and flavourful. Loved the capers as they added necessary saltiness. Add in the charred lemon and it helped cut through the butter. I loved how the arugula was aggressively dressed as there was a sweet tanginess. Lastly, we tried the Short Rib with polenta, beef chutney and spiced wine jus. The short rib itself was fall-off-the-bone tender and moist. Moreover, the polenta was creamy and went well with the beef chutney. However, the overall flavour profile was a bit odd from the spices used. A bit too nutty? Whatever the case, I thought the proteins were spot on here as well as the veggies. Seasoning could be more balanced or even more aggressive for some dishes (although I was okay with it).
The Good:
- Bang on execution of proteins
- Fair portion size for the price
- Bright dining space with a view
The Bad:
- Seasoning could've been more aggressive
With all the Asian desserts shops in the Lower Mainland, it starts to get a bit confusing unless you are a diehard dessert fan. When I'm browsing all the pics on IG, I literally have to click on the geotag to see where all these places are located. Despite this, most of them thrive and in fact, have lineups out the door. Okay, I'm not a really a dessert person, so I might not completely get it, but at the same time, I do have the occasional cravings. That was the case after a gluttonous hot pot feast at Liushiyou with Mijune. After that, we needed something sweet and what better place than one of the newest Taiwanese dessert shops nearby - Black Ball.
Getting right down to business, we tried their most grandiose dessert in the Black Ball Supreme. This featured grass jelly, taroQ, yamQ, taro balls, yam balls, red beans, pearls, konjac jelly, crystal balls and 2 scoops of brown sugar. Now if you think that the amount of sugar looked excessive, it was actually necessary. The rest of the ingredients were mild and in need of the deep smoky sweetness. Lots of chewy textures here and enough for 3 people minimum in my opinion. Something more manageable for one person was the Almond Soup with mini taro and sweet potato balls, rice balls and peanuts. This was mildly sweet and aromatic. Once again, this was all about the chewy textures of the balls. Good mouth feel and pleasing.
The next dessert, Forest Matcha Ice, was a 2-parter. Along with the mountain of ice, we were served on the side a bowl consisting of matcha pudding, rice balls, red beans, barley and matcha jelly. When eaten by itself, the ice was very sweet due to the condensed milk. The matcha was still there though adding a touch of bitterness at the end. The ice itself was pretty standard Taiwanese-style having a bit of crunch still. The sweetness of the ice was tempered when combined with the mild-tasting ingredients on the side. The dessert started to make more sense much like the Black Ball Supreme where all of the ingredients needed to be mixed together for optimal balance.
We also tried Aiyu Jelly with crystal balls, konjac and konjac jelly. The jiggly jelly was appealing in texture and very light to eat. It was slightly sweet and a bit floral. By itself, it wasn't overly flavourful, but the addition of konjac helped things out with added sweetness. The contrast in chewy textures between the konjac and crystall balls was pleasant. For our drinks, we sampled Cheese Top Fresh Tea, Classic Milk Tea with grass jelly and Fresh Milk Tea. Apparently, they made the drinks at full strength in terms of sugar which made them too sweet for our tastes. I'm sure if you ask for 50% it would be a different story. Despite this, the milk tea was good with apparent tea flavour combined with the creaminess of the milk. I enjoyed the fresh milk tea as it was light and almost refreshing. Aromatic and unmistakably cheesy from the foam on top, the cheese top fresh tea was the most impactful of the 3. To be frank, I'm usually not into Taiwanese desserts since I find them too filling after a meal. However, the ones found at Black Ball were good. Generally not too sweet and big enough to share.
*All desserts and beverages were complimentary*
The Good:
- Large portions, best to be shared
- Desserts themselves are not too sweet in general (the ice was, but you needed to mix it with the side dish)
- Solid drinks
The Bad:
- This type of dessert is rather filling if you try to eat one by yourself
- Drinks by default are very sweet, best to ask for less sugar
Once upon a time, I would regularly enjoy hot pot with a variety of meats and veggies with only one type of broth... at home. However, as the 2000's rounded the corner, people started to head out to hot pot joints for more variety and different broth options. There were some AYCE spots as well as a few a al carte restaurants. Fast forward to the present and the high-end hot pot experience is all the rage. This has a lot to do with the invasion of chains from China as well as the tastes of many of the newer immigrants. These places boast quality meats as well as sauce bars that could pass for a buffet station. Mijune and I were recently invited to the Richmond location of Liuyishou to see how it stacks up to the likes of Haidilao and Dolar Shop. I've been to the Kingsway location before and if that was any indication, this was going to be a real treat.
That is was, but we began by making some of their Sauces from the prominent bar at the front. In addition to some little bites including marinated tripe, edamame, pickled daikon/carrots, roasted peanuts and fruit, we found a dessert soup. Not shown in the picture, there was instructions as to what ingredients were needed to create specific sauces. We were served 4 different Broths including their signature "beef butter" shaped as a cow (that melted as the pot began to boil). This silky (fatty) broth was rich with flavour that was nutty, aromatic and spicy. Next to it was a meaty house special pork bone soup that was cloudy from the bone marrow. In another pot (not pictured), we had garden-fresh tomato as well as a wild mixed mushroom broth.
Onto the food, it was a real feast including Liu's Beef & Lamb Platter (presented as a wood ring around the hot pot) that included freshly sliced-to-order meat. These were super tender with a balanced amount of fat. This was a fantastic value in my opinion for $19.95, not to mention the majestic visual presentation. That was good, but the Deluxe Meat Platter was all about quality, not quantity as it featured supreme marbled Wagyu beef, Wagyu beef cubes, Angus beef and beef tongue. Naturally, there is only one way to describe lightly cooked thin slices of Wagyu beef - heavenly and buttery. No chewing required (okay, maybe a bit). The cubes needed a bit more chewing, but only slightly where it gave a meatier texture. Even though we had Wagyu on the platter, the Angus beef was still super tender. The same couldn't be said about the tongue, but that was to be expected when it wasn't braised first (it was cooked from raw).
Featuring a good amount of spot prawns, the Seafood Platter also sported sea cucumber innards, oysters, scallops, baby cuttlefish and imitation crab stick. Normally, there would be sole filet rather than the crab stick, but I'm guessing they were either out of sole or it wasn't fresh enough to serve. No matter, the rest of the items were fresh and cooked up nicely, especially the gwei fa bong (sea cucumber innards) where there was a sweet snap. Made-to-order, the Hand Made Meatball Platter included cuttlefish, pork, beef and shrimp. These were airy and light with a rebound texture. They were not overseasoned, so that the natural flavours really came through. Presented as a flower, the Duck Gizzards were chewy in a good way. It exhibited the classic firm rebound texture.
Also on the table, we found Fish Tofu, 3-Second Bean Curd Skin, Veggie Platter and Braised Tripe. Not sure if they made their fish tofu or not, but it was light with a bounce and plenty of sweetness. The 3-second bean curd skin was soft with a light chew and yes, cook it for only 3 seconds. The veggies included spinach, lettuce, crown daisy, napa cabbage, enoki, shiitake, crab and oyster mushroom. We were served a cooked tripe dish which was reminiscent of dim sum. We didn't end there as we also had Argentine Red Shrimp, Kung Fu Sliced Potato, House Special Beef Tripe and Fried Chinese Donut with Shrimp Paste. Although the red shimp would've been previously frozen, it was super sweet and still maintained a meaty texture. I found the Chinese donut to be interesting where the donut got rather soggy while the shrimp paste was sweet and bouncy. Believe this or not, but we actually had a few more plates of food that I didn't even get a chance to mention here. This visit to the Richmond location reinforces my opinion that Liuyishou as one of the better a la carte hot pot restaurants in town.
*All food and beverages were complimentary*
The Good:
- High food quality
- Fair pricing
- Attentive service (as observed on previous visits)
The Bad:
- Their locations are generally smaller than the competitors so tables are at a premium
When it still existed, La Regalade could be classified as a hidden gem in West Van, albeit an expensive one. However, it was worth it due to the large portions of rustic French cuisine. Now in its place, there is something very much different in Terroir Kitchen. Gone is the cramped seating and boisterous room. We now find a finer dining experience with well-spaced tables and a serene environment. Furthermore, the cuisine reflects that with precision and refinement. Mijune and I decided to check the tasting menu out right after our dinner at Water Street Cafe. Yes, she is truly a bad influence. Now back to the gym...
Our meal started with a Seared Scallop atop boudin noir, minted pea puree and flaked pastry. If perfection is a real thing, than this first bite was it. The scallop couldn't have been seared any more evenly as it was nutty and sweet while the centre was buttery soft. Not to be outdone, the accompaniments were stellar including the earthy boudin and the sweet pea puree. I could've eaten 10 more of these easily (Mijune could do 20 because she is Mijune). The Charred Octopus was nearly as good. It was smoky with a light crust giving way to tenderness with a light resistance. I felt the octopus was a bit over-salted though. Underneath, there was potato and orange salad, green olives and N'duja salami. Seeing how the octopus was already salty, it didn't help that the olives and salami also added more punch. Despite this, this was still very tasty.
Going in a different direction we had the Mushroom Risotto. This was a bit perplexing to me as it resembled a cream of mushroom soup with rice more than a risotto. I'm not sure if it was the chef's intention to have it that saucy, but in the end, the rice was still al dente. Flavours were good too with plenty of woodsiness from the morels and a touch of tang to go with it as well as cheesiness (from the grana padano). Even though I gushed about the scallop, the best dish hands down was the Branzino with dungeness crab, pea shoots, squash and broth. First off, the fish was absolutely the star with crispy well-seasoned skin while being tender and flaky. Second best thing on the plate was the impactful broth that was full of punch that was a balance of all flavours except for spice. The dish looked light and indeed it was, yet at the same time, exuding very powerful flavours.
Moving away from seafood, we had the Grilled 45-day Aged Striploin with smashed fingerling potatoes and red wine jus. Prepared medium-rare and properly rested, there was not much to complain about with the steak. It was meaty, nutty, juicy and tender. Surprisingly, I equally loved the meaty potatoes underneath. For dessert, we were served a platter consisting of Chocolate Pavé, Pot de Crème, Chateau de Bourgogne Cheese with cassis poached pear and burnt almond biscotti. Okay, the best thing on the board was the pot de crème as it was balanced and super silky. Loved the cocoa nibs on top. Normally, I'm not much a cheese person for dessert, but this was so creamy and satisfying, we actually got some grilled bread to eat it with! Finally, the chocolate pavé was rich and not overly sweet while exhibiting an appealing bitter aftertaste. As you can see, the meal was pretty delicious with some extraordinary highlights. Sure, the risotto was a bit soupy, but everything else was impressive. Nice little spot out in West Van.
The Good:
- Almost everything was prepared properly
- Impactful flavours
- Spacious seating
The Bad:
- Downtown pricing in West Van
- Risotto was too soupy
Here we are again visiting the same Chinese restaurant within the same month (Joyful in this case). Why? If you follow this blog, you will know I like to do this because Dim Sum and dinner can be two completely different animals. One may be better than the other while the optimum is that both are equally good. I guess we don't really want to bother with places that have neither! One thing that is pretty evident about the place is their relatively good service compared to many other Chinese restaurants. Let's not even try to remember the long gone Po King that used to reside here several restaurants ago! We ended up getting a set meal and adding an extra dish.
Starting off, we had the Combo Plate of marinated jellyfish and fried pork chops. More tender than chewy, the jellyfish still had a minor snap texture. I would've liked it a bit more firm, but it was fine nonetheless. It was lightly dressed with the usual sesame oil, white pepper, soy and chili flakes. I found that the flavour was on the milder side. As for the pork chops, they resembled the Taiwanese version due to the use of red fermented tofu as the main flavouring agent. Hence, there was an aromatic fermented saltiness. I thought the pork itself could've been crispier. We ended up getting the Peking Duck and we loved how it was carved table side. This ensured that we were getting the entire duck. The skin was crispy and in an appealing hue. The layer of fat wasn't too thick while the meat was tender. Best of all, the crepes were paper thin.
Majestically plated, in a bamboo steamer lined with lotus leaves, the Lobster with Sticky Rice was really good. Was it better than the popular version served at Ho Yuen Kee or the equally impressive one at Shoom? I would say pretty close but different. The lobster was of a good size and prepared perfectly with bouncy sweet meat. The sauce was paler but still full of briny sweet saltiness. Unlike some other spots, the wok-fried sticky rice was mostly sticky rice. Some places blend too much long grain rice into it. The second course of the Peking duck was the Duck Lettuce Wrap. This was full of duck meat with crunchy vegetables. There was more than enough caramelization and seasoning. We liked how they trimmed the iceberg lettuce into big pieces that wasn't soaking wet with water.
Our vegetable dish was the Water Spinach with Beef wok fried in fermented tofu and garlic. There was plenty of sliced beef in the mix, but they ranged from chewy to tender. I think they didn't tenderize it evenly. I also thought there could've been more fermented tofu as the flavour was somewhat weak. On the other hand, there was plenty of chilis which created quite the kick. The spinach itself was prepared nicely where the stalks were still crunchy while the leaves were cooked through. For the kiddies, they wanted the Stir-Fried Shrimp and Eggs. As you can see, there was a bevy of shrimp in the dish. They were cooked just enough where there was a meaty snap. As for the eggs, most of it was still silky, however, so parts were overdone. In general, the meal was a bit hit and miss.
We came back for another visit shortly after and let's just say the food was good, but the overall experience was not. More on that later. We ended up having the Peking duck again as well as lobster. New dishes included the Fish Maw & Crab Meat Soup. This was okay with a mild broth and plenty of fish maw. Quality of the fish maw was mediocre being less silky and chewier. There wasn't a whole lot of crab though. When we were here for Dim Sum a few months ago, they were touting their Soy Sauce Chicken. We tried it out for this dinner and it was pretty good. I wouldn't put it on the same level as Sanbo because the chicken itself was less juicy (most likely because it was free-range). In terms of appearance and flavour, it was on point with a salty-sweetness. This skin was nicely gelatinized too.
Presented as a large portion, the Fried Bean Curd Skin with broccoli and enoki mushrooms was something that I enjoyed. Normally, this dish is overloaded with sauce and hence, the bean curd skin becomes far too soft. The bean curd skin here was still chewy and somewhat dry (which I like) since the sauce was thick enough to not drown it. Underneath, the broccoli was crunchy and vibrant. We also had the Preserved Plum Sauce Pork Chops which was also in a generous portion size. The pork had been tenderized so that it was juicy and tender. There was a bit too much sauce which made things a bit mushy though. In terms of impact, the sauce was a good balance between sweet, tangy and salty. Loved the bits of preserved plum as it added pops of tartness.
For dessert, we were pleased to see something a bit different in the Black Sticky Rice Red Bean Soup as well as Almond Cookies. I liked how both weren't very sweet and in fact, maybe more sugar was needed. Texturally, the black sticky rice was chewy and added body to a normally boring red bean soup. Cookies were light and crumbly. Okay, so from these 2 visits, the food was pretty good and well-portioned. Service in general is decent, but the second visit was rather disappointing. For some strange reason, all of our dishes came out within a 5-minute window where our table literally couldn't fit all of the food. The complaints about this was met with indifference. Personally, I think they should be careful about this since no one at the table was interested in experiencing this again despite the good food.
The Good:
- Large portions
- Proteins on point
- Service "can" be good
The Bad:
- Dishes come out too fast and out-of-order
- Staff did not address it properly
Sometimes, when we are busy trying to look for the next greatest thing, we tend to ignore the classics. In this case, I was attempting to find something for late night eats after hockey. Yes, there are still some places like Cuchillo that I haven't officially blogged about yet, but we wanted something more low-key. Bam! Why not the ol' Siegel's Bagels out in Kits? For those who are unaware, this Vancouver institution has been serving up bagels for over a quarter of a century. They also are open late which was perfect for our purposes.
Nothing particularly complicated about the place. It serves bagels and bagel sammies with a side of fries if you like. Yes, there is also cream cheese spreads as well. We didn't stray far from the regular menu though as Lionel Hutz had the Montreal Smoked Meat on a plain bagel with the aforementioned fries. So compared to a slice of rye bread, the bagel ate more dense and heavy (similarly to the ones at Rosemary Rocksalt - and yes, they are related to Siegel's). Still good though with a proper amount of meat to balance things out. Milhouse went for the Reuben on a poppy seed bagel. With the addition of cheese and sauerkraut, the whole thing ate more moist and was multi-layered in flavour. This was the better of the 2 in my opinion, especially with the poppy seed bagel.
For myself, I had the Club on a caraway seed bagel and by virtue of all the ingredients (Montreal smoked meat, turkey breast, lettuce, tomato, cheddar, mayo and mustard), this ate like an actual sandwich even though it was in a bagel. As for the fries, they were hot and crispy. Quite good for a bagel spot. This was the perfect late night snack and really it would be great for anyone in need of a bite or have the munchies after leaving the bars and/or clubs in Downtown.
The Good:
- Classic spot for bagels in Vancity
- Surprisingly good fries
- Reasonably-priced
The Bad:
- Personally, a bagel sandwich can be rather heavy, especially late at night
- Limited parking in the lot when busy
- Seats are at a premium when busy
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Time for our intermittent foodie dinner with the gang including Joyce, Areta, David, Maggi and Hanson! So where did we eat this time around? We chose a newish restaurant located right on the water in Coal Harbour called Verre. Sporting outstanding views and plenty of natural light, the place is made for beautiful Summer days. They got the dining room right, but what about the food? At first glance, the menu seemed like a mixture of French and Mediterranean with a sprinkle of Westcoast. It is a reflection of Chef Liam Breen's experience from across Canada and far-off places such as Dubai. 
Since we arrived before the 6:00pm cutoff for Happy Hour, we quickly ordered some starters for the table. We began with the Shortrib Croquettes with romesco, parsley and pickled shallots. Although appealingly crispy on the outside, the shortrib and potato mixture was devoid of impactful flavours. In fact, the peppers in the romesco were dominant. The sauce itself was really good and did provide something to make up for that missing seasoning. Next, we got a couple orders of the Triple Cooked Fries with aioli. This was pretty good with firmly crunchy fries. Inside, there was a touch of potatoness left albeit on the drier side. But that is nit-picking because they were good.
Beautifully-plated, the Roasted Cauliflower was cooked to perfection. Fully done, but still retaining a firm crunch, the slightly smoky cauliflower was accented by lemon, almonds and salsa verde. The acidity of the lemon really came through adding a brightness to the dish. As for the salsa verde, it was supremely fresh and vibrant, yet a touch heavy with the dill. We ended up only ordering one of the Seared Humboldt Squid before the happy hour cutoff. This was a mistake because the squid couldn't have been prepared any better. Tender and buttery, the squid showed a great rebound texture. I found that the puttanesca was all that the squid needed as it provided a garlicky salty brininess to the dish. However, there was a bit too much olive, which was a bit overpowering.
Not finished with the appies, we ordered the Beef Tartare with truffle, parmesan aioli, parsley oil and potato chips. I found the meat to be visually appealing due to its colour indicating freshness. Also, the quality of the meat afforded the relatively large hand dice. It was buttery, tender and not overdressed. I could get the truffle and shallots and when combined with the parm and parsley, the beef was still allowed to be the star. Now that was good, but the Steelhead Crudo was even better. In a beautiful shade of red-orange, it couldn't have been any more buttery. Although maple balsamic was in the description of the dish, I really didn't get any hint of it. Rather, I did enjoy the dill creme fraiche as well as the fine herbs. Again, this was not seasoned that aggressively, but it ultimately worked due to the quality of the fish.
Our last 2 small dishes included my personal favourite being the Grilled Pork Saddle with sprout leaf slaw and mustard seed jus. Sporting an attractive char on the outside, the pork saddle was delicious on its own. Texturally, the fatty meat was super tender and practically melted in our mouths. I found the mustard seed jus to be relatively mild, yet strong enough to provide a touch of tang and savouriness. The side of slaw was not as acidic as I would've hope, but it provided a light crunch. Blessed with plenty of lardons and parmesan, the Fried Brussels Sprouts were texturally on point. While completely cooked through, the sprouts were still firm on the inside. There was plenty of saltiness to go around, but I would've liked to see some form of acidity or even spice to provide layers of flavour.
Onto the larger dishes, we had the fantastic House-Made Fettuccine with clams, preserved lemon, tarragon and leeks. Not sure if you can properly see, but there was far more fresh whole clams than pasta itself. That meant there was a noticeable brininess to go with the olive oil. I found the pasta to be appealingly al dente while the clams were buttery and cooked right. The brightness of the tarragon and leeks really came through. I thought this was one of the stronger dishes of the meal. Expertly-prepared, the Whole Deboned Trout was as perfect as it could be. Soft and super moist, the butterflied trout sat in a considerable amount of brown butter which afforded a nutty luxuriousness. Even the roasted green beans with almonds were perfectly crunchy and vibrant.
Moving from seafood to meat, we had Parmesan-Crusted Veal Chop with brown butter caper sauce and an arugula & cherry tomato salad on the side. Once again, the meat here was done right being juicy, tender and moist. On the outside, the crust was nutty and flavourful. Loved the capers as they added necessary saltiness. Add in the charred lemon and it helped cut through the butter. I loved how the arugula was aggressively dressed as there was a sweet tanginess. Lastly, we tried the Short Rib with polenta, beef chutney and spiced wine jus. The short rib itself was fall-off-the-bone tender and moist. Moreover, the polenta was creamy and went well with the beef chutney. However, the overall flavour profile was a bit odd from the spices used. A bit too nutty? Whatever the case, I thought the proteins were spot on here as well as the veggies. Seasoning could be more balanced or even more aggressive for some dishes (although I was okay with it).
