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Last week Andrew and I went to The Fairmont Empress to experience the Dine Around Victoria Menu that is offered until March 5th. It was a three courses menu including wine pairings with each course.
We started out with cocktails in the Q Bar, and I got the TRIPLE CROWN mezcal, passion fruit, mint, angostura bitters.
After we had finished our cocktails, we made our way to the restaurant and started out with the HOUSE BAKED RYE BREAD black olive tapenade and sweet butter paired with SALT SPRING ISLAND CHEESE local & artisanal, apricot jam, candied pecans and a toasted baguette.
Menu:
appetizer
Saanich organic parsnip soup
hazelnut spinach pesto
or
roasted winter squash salad
charred onion, burrata, quinoa, parsley
Cedar Creek Chardonnay
or
Whistler Brewing Honey Lager
main
slow roasted pork belly & tenderloin
pineapple, chicharron, black pudding purée
or
house made mushroom ravioli
black trumpet, beet crudités, baby leeks
or
roasted salmon
smoked potato mash, savoy cabbage, asparagus, lentil jus
Cedar Creek Pinot Noir
or
QBlonde Ale
dessert
Aiyana chocolate creme brulee
crystalized ginger rhubarb chutney, citrus double chocolate biscotti
or
yuzu white chocolate curd tart
grand Marnier & raspberry compote, vanilla raspberry meringue
Fort Berrens Late Harvest Riesling
or
Whistler Brewing Chestnut Ale
ROASTED WINTER SQUASH SALAD
charred onion, skyr, parsley
SAANICH ORGANIC PARSNIP SOUP
hazelnut spinach pesto
SLOW ROASTED PORK BELLY & TENDERLOIN
pineapple, chicharron, black pudding purée
YUZU WHITE CHOCOLATE CUSTARD TART
grand Marnier & raspberry compote, vanilla raspberry meringue
AIYANA CHOCOLATE CREME BRULEE
crystallized ginger rhubarb chutney, citrus double chocolate biscotti
