West

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Overall: 7.5

Ambience: 9

Food: 7

Value: 7

Cleanliness: 9

Service: 8

We loved the atmosphere at this restaurant. There was quiet music with a beautiful arrangement of decor to accentuate the walls. There was a full library of wines which filled the wall behind the bar. The service was pretty good, but expected of by a restaurant of this caliber. The food was not bad, but unfortunately we were not wow-ed away for the price of the meal.

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We ordered the Land Tasting Menu and the Sea Tasting Menu. This was a pretty cool concept to distinguish the set of offered dishes. (see below for menu items)

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Hamachi Crudo – Orange, Watercress, Espelette

This tasted like it would exist on a japanese restaurant menu. Slightly unexpected, but it was like a sashimi platter. We like sashimi so, not bad at all.

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Nova Scotia Lobster – Potato, Chives, Bisque Emulsion
The taste of this dish was hard to describe, it tasted slightly like the meat-balls at Chinese dim sum. There was a tinge of sourness to it. It was not bad, but I’m not quite sure I loved it. The black little sticks I’m not quite sure what they were, but they tasted like burnt wood. Maybe they weren’t meant for consumption and was really to decorate the plate.

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Diver Scallop – Cauliflower in textures, black truffle
The texture of the scallop was quite good. The truffle sauce made the plate look quite pretty, but we didn’t think it was fragrant enough to enhance the flavours of the dish.

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Line Caught Ling Cod – Octopus Chorizo, Castelvetrano Olives

I thought the fish was slightly on the dry side. I actually enjoyed the side dishes more than the main attraction. He was fine with the texture of the fish however.

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Sour Cherry and Apple Tartlette – Griottine Cherry Cream Cheese Ice-Cream

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Rye bread, pumpkin seed bread, sweet potato with chives bread. – The breads were tasty, but it they were on the harder side. Although it came with pretty nice extra virgin olive oil and a rich butter, it would have been better had the bread been warm.

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Amuse Bouche – Yukon potato with cured salmon

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Cured Yarrow Meadows Duck – Strawberry preserves, hazelnuts

The crunchy hazelnut crisp gave this dish an interesting texture. I’ve never tasted green strawberries before, it’s interesting to try, slightly on the sour side however.IMG_0766

Thiessen Quail – Endive, crackling, apricot

I liked the taste of the quail. It wasn’t gamey and the flavour was quite rich.

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Ham Cock and Sweetbreads – Pink lady apples, brussel sprouts, ciderIMG_0779

Trio of AAA Beef – Roasted flank, braised cheek oxtail crepinette red wine, mustard black pepper

Slightly on the dryer side. The mustard was overpowering and took away from the taste of the beef.

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Optional Cheese Selection

I liked the selection of fruits and crostini which came with the cheeses. It’s meant for people who do like heavier cheeses. Very fragrant cheese, not bad if you like your goats and blue cheeses.

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Predessert

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Cranberry Panna Cotta – Poached quince with fresh mandarine pomegranate seeds

SEA TASTING MENU

AMUSE BOUCHE

HAMACHI CRUDO
ORANGE, WATERCRESS, ESPELETTE

NOVA SCOTIA LOBSTER
POTATO, CHIVES, BISQUE EMULSION

DIVER SCALLOP
CAULIFLOWER IN TEXTURES, BLACK TRUFFLE

LINE CAUGHT LING COD
OCTOPUS CHORIZO, CASTELVETRANO OLIVES

SELECTION OF CHEESE
10 SUPPLEMENT

PRE DESSERT

SOUR CHERRY AND APPLE TARTLETTE
GRIOTTINE CHERRY CREAM CHEESE ICE CREAM

PETIT FOUR

85
ADDITIONAL 62 WITH WINE PAIRINGS

LAND TASTING MENU

AMUSE BOUCHE

CURED YARROW MEADOWS DUCK
STRAWBERRY PRESERVES, HAZELNUTS

THIESSEN QUAIL
ENDIVE, CRACKLING, APRICOT

HAM HOCK AND SWEETBREADS
PINK LADY APPLES, BRUSSEL SPROUTS, CIDER

TRIO OF AAA BEEF
ROASTED FLANK, BRAISED CHEEK
OXTAIL CREPINETTE RED WINE, MUSTARD
BLACK PEPPER

SELECTION OF CHEESE
10 SUPPLEMENT

PRE DESSERT

CRANBERRY PANNA COTTA
POACHED QUINCE WITH FRESH MANDARINE POMEGRANATE SEEDS

PETIT FOUR

78
ADDITIONAL 58 WITH WINE PAIRINGS

West Restaurant + Bar on Urbanspoon

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