This weekend has been action packed, at the top of our agenda was celebrating Our Terry’s birthday. Partial to a spot of fine dining, we headed to the Pointe Restaurant for the Inspirational Chef’s Table with guest Chef Lucias Syme of La Quercia, alongside Chef de Cuisine Nicholas Nutting. The Pointe Restaurant kitchen brigade served up freshly caught BC Salmon in an inventive Five Course tasting menu.
Pointe Restaurant Chef’s Table
We rocked up un-fashionably early giving us a nice amount of time for a celebratory cocktail (or in my case mocktail). Guests were welcomed to the shared table in the Rainforest Section of The Pointe Restaurant at 7:30pm. It was a cosy intimate affair with twelve guests seated together down a long table.
To start we ate Citrus Salmon & Foie Gras Mousse with Onion Preserve and Peppercorn Brioche, sadly I didn’t get a photograph as I was so hungry it’s disappeared before I could get my camera out (!) The onion preserve was delicious and has inspired me to consider making my own. You know how I love to make homemade chutney.
Our second taster plate was Crispy Battered Salmon, Pickled Vegetable Salad with Grain Mustard Aioli. This dish also included Quails eggs, the taste was phenomenal, so light and summery.
Salmon Boudin & Smoked Sea Scallop, Buttered Leeks, Puffed Wild Rice, Hon Shimiji Sauce was up next. This was a popular favourite amongst the other guests. With distinct asian influences, the sauce and delicate combination of flavours reminded me of traditional, quality Japanese food.
The main course: Spot Prawn Stuffed Salmon, Double Smoked Bacon, Spring Radish, Crepes, Prawn Jus. Easily my favourite dish. I’m a sucker for a classic, the Salmon stuffed with prawns was a new taste sensation, teamed with the more traditional sides made for a real classic dish. The Prawn Jus was pretty mind-blowing too.For dessert we had Tomme de Savoie: ‘Grilled Cheese’, Caramalized Honey Ice Cream rhubarb, Walnuts. Our reactions were mixed to this particular dish. I think the combination of something I’d traditionally deem as savoury mixed with ice cream was a little confusing. As I made it to the final mouthful I decided I like it, I think.
Each course was brought out by a team of waiting staff and served in sync. Before we ate the chefs talked us through the ingredients and gave us a little background info on each dish. The company really made the evening special, we met some very interesting and inspiring people who we’ve kept in touch with, so glorious to wash down marvellous food with such inspiring conversations. Overall we found the menu to be original, inventive and delicious. All ingredients were local to British Columbia, as were the suggested wines. What an incredible evening, special thank you to Chef Lucias Syme of La Quercia and Chef de Cuisine Nicholas Nutting for their hard work and imagination.
I’m hungry again now.
The Fabulous Times