Note: Read to the end but there is a ‘surprise’ for you.
The first thing I noticed about this restaurant is how tiny is it. The restaurant is finally packed and we were seated at a table that is meant for four people (we are a party of six) on the very edge of the tent (which later got real cold).
Beef Tenderloin Carpaccio – AAA Beef Tenderlonion, sliced thin, Alba white truffle oil, vegetables sott’ olio
The pleasant aroma of truffle oil keeps lingering while I enjoy other food on the table, I just kept smelling it and couldn’t get it off my mind during the whole entree course. 😛 The truffle oil successfully kept the beef tender, it added this extra zing to the beef which I cannot describe. It was so smooth the way the beef goes into your mouth, much smoother than olive oil (which most restaurants use).
Insalata Celeste – Organic spring greens, Okanagan chevre goats cheese, sliced almonds, dried cranberries, balsamic vinegrette
There is really nothing unique about this salad, everything worked in perfect harmony though. Afterall this is a very classic salad to be served at almost any restaurants.
Carpaccio di Tonno – Albacore tuna, salt cured with espresso, a traditional method from Sardinia, lemon extract olive oil, caper berries & cherry tomatoes
I know it says salt cured, but it is not salt they actually use – espresso. Yes they use espresso to cured the tuna, which gave it such interesting flavour! I instantly fell in love! The espresso worked surprisingly well with the soft tuna. If you are to dine out here, please try this onne.
Pappardelle Rosse – Thick ribbon shaped pasta in an old family recipe meat sauce of boneless short ribs, chicken breast & Italian sausages
This was my favourite entree. I loved the thick ribbon noodle with a nice sauce that is essentially just juices from the three types of meat in it.
Tiramisu – this was overily sweet and very liquid. I felt as if I was eating ice cream.
Lavender Creme Brulee – I couldn’t really taste the lavender and there is a thick coat of caramel (about 5mm) on top, also lack of smooth brulee texture.
Vanilla Panna Cotta with forest fruit coulis – was my favourite dessert with smooth and frangrant vanilla until my friend ate a piece of dish washing cloth… (see next photo)
Now really, this really shouldn’t be in there or I should say anywhere close to it. Or maybe this is left over from cleaning the mixing bowl…. But when I told our waiter he only offered to give an extra dessert for free. But really, a Yaletown restaurant should offer at least to waive the bill.
Don’t get me wrong, some of the dishes are amazing. But seeing that piece of non edible cloth in a dessert is very disturbing. The server was really friendly but the way this is dealt is simply unprofessional.