Thursday, January 11, 2018

Vancouver: Cinara, Indigo Age, Fishworks, The Portly Chef, Kissa Tanto


Before I begin, I just wish to say that this is a wonderful bistro for families or just an informal but very good dinner for 2. Perhaps one of the best examples of this kind of resto in Vancouver.

Zucchini crudo with sidestripe shrimp, whipped ricotta and grated bottarga.

White anchovies on toast with sweet pickles, radish and butter.

Thirty month prociutto di Parma, yellow melon and pecorino. 

Tortellini with sungold tomato, swiss chard and basil. 

Bistecca alla fiorentina for 2, with side vegetables below..

 Roasted zucchini.


 Slow roasted carrots were very sweet.

A post meal frisee salad with radish.

Indigo Age

Indigo Age is Ukrainian vegan restaurant. The food is quite genuine, highly flavorful, well presented and wonderful, whether you are a vegan or not.

Ukranian Pirogues with, olive oil, mashed potatoes, sauerkraut, cherry, blueberry. 

Ukrainian Cabbage Rolls filled with brown rice, carrots, onions, tomatoes with a creamy cashew dressing and fresh dill. 

Mushroom soup with a variety of local mushrooms, button mushrooms, onions, black pepper, nutmeg and olive oil with cashew sauce.

Cold miso soup with garlic, sesame oil, dill, ginger, zucchini, carrot, red sweet pepper, kale and barley miso.

Portobello burger: marinated portobello mushroom, veggie patty, guacamole, tomato, eggplant bacon, marinated red onion, and fresh sprouts with cashew sauce.

Addiction burger: sunflower-pumpkin veggie patty, fresh cucumber, Guacamole, mango tomato salsa, fresh greens, eggplant bacon, marinated red onions, and fresh sprouts with cashew sauce.

Ukrainian borscht made from carrot, cabbage, beets, tomatoes, dill, parsley, garlic and potatoes.


Baynes Sound manilla clams with garlic, lemon and fresh herbs.

Fishworks bouillabaise in a tomato saffron broth.

 Mussels with ginger, lemongrass, cilantro, chili and coconut milk. 

Egmont white sturgeon with smoked pancetta, butternut squash puree, mushroom duxelles and market veg. 

Seared halibut with sour cherries.

Spaghetti carbonara with fresh shrimp, pancetta, egg yolk with white wine and garlic.

Fishworks paella with saffron rice, clams, chorizo, mussels, chicken and prawns.

The Portly Chef

Chef's grilled caesar salad with romaine, croutons and a creamy anchovy roast garlic dressing.

 Cornmeal crusted oysters with coleslaw and gerkin tartar sauce.

Scallops and crispy braised pork belly with tobiko and brown butter pan jus.

 Macaroni and cheese with mozzarella, gruyere, cheddar and a crouton crust.

 Brohm lake duck breast with cranberry Okenagen goat cheese demi-glace.

Herb crusted lamb rack with roasted potatoes and grainy dijon demi-glace sauce.

The Portly Chef's cioppino stew: prawns, mussels, market fish, scallops, peewee potatoes, roma tomatoes and a fennel saffron broth.

Kissa Tanto

Gnoccho frito: olive oil crackers, kombu dashi, braised onions, ricotta salata, greens. 

Beet salad with stracciatella, artichokes, smoked maitake mushrooms and black garlic vinaigrette.

Frittelle di melanzane: garlic eggplant fritter with yuzu gribiche, basil, bonito salt and topped with shave katsuo.

Tonno mantecato: confit of albacore tuna, smoked potato and furikake accompanied by bruschetta topped with tobiko.

Octopus salad: crispy smoked octopus, fresh and pickled radishes, mustard greens, parsley and chili puree.

Porchetta filled agnolotti with kombu cured olives and smoked butter.

Wagyu "lifter" steak: 24 hour slow cooked beef with fermented cabbage, Calabrian chili and shaved parmesan. Beef rating 7.5 /7/7 (taste/texture/juiciness).

Whole roasted perch was properly cooked inside, accompanied by grated daikon/soy dipping sauce.

Roasted eggplant, miso besciamella, almond crumble and grated parmesan.

Mushrooms: maitake and shimeji mushrooms with garlic, soft herbs and citrus.

Chocolate tart with an yuzu jelly, pistachio crumble and a honey ice-cream. 

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