For our appetizers, we tried the Pork Ravioli. The sauce is an apple wasabi butter which I found a little too bland. The pork was plentiful in the ravioli and it had a pulled pork-like tenderness. However, I have to say that I think the pasta was a bit undercooked. If you took away pasta, and just concentrated on the pork this was good. The pork rinds were a fun touch, but unfortunately, they were more chewy than crunchy. Our next appetizer was the Albacore Tuna, mixed with a white bean puree and served with charred crostinis. Mason jars are totally overused, being a vessel for food, dessert and even cocktails, but putting that aside, this tuna was really good. We could have used a few mores slices of bread as we dug deeper into the jar. The texture was creamy and the tuna itself was nice and chunky. It is part of the regular menu and I would recommend giving it a go.
- From their Dine Out Menu, the Tuna, Lamb and Apple Crumble are on the a la carte menu as well
- Tables are fairly close together, get ready to make friends with your seatmates
- Chef Michael Robbins is only 28 and from East Vancouver