Provence Marinaside

I went to Provence Marinaside for my last Dine Out Vancouver of 2018. It wasn’t fully packed but it was pretty busy.

20180204_175434.jpg_scaled

We started dinner off with some tapenade with toast/crostini. I wasn’t a fan of the bread because the brittleness reminded me too much of stale bread, but I’m pretty sure it was intentional. Afterward, we were brought ‘regular’ bread as well as focaccia. Both were really soft and warm and served with soft butter.

20180204_180808.jpg_scaled

For my appetizer, I went with the Tasting Plate (normally $14) – traditional duck rillettes: crostini, gherkins, pearl onions, pickled pearl onions; tomato bocconcini salad: evoo, balsamic vinegar reduction, fresh basil; house smoked ruby red trout: baby kale, lemon, olive oil

20180204_181116.jpg_scaled

It was pretty good and there was plenty of food for an appetizer. The rillettes was smooth, had a nice duck taste and was probably my favourite component of the tasting plate.

The bocconcini was really soft, but I felt that this tomato bocconcini salad wasn’t seasoned enough and also could have been sweeter. Similarly with the kale salad, although the smoked trout was nice.

Strangely, the pickled pearl onions and gherkins were served on the opposite side of the rillettes and I didn’t realize they were supposed to go together based on the plating.

One of us got the warm goat cheese salad.

27746509_1309414989203325_891470806_o
Warm goat cheese salad (normally $14) – herbes de provence crusted, mixed greens, beurre blanc, balsamic reduction

I was able to try a bit of the salad and I liked it. The goat cheese was surrounded by some blue cheese, and then crusted with herbs and fried. It was soft but really strong. I’m not sure that much cheese was necessary and it made the dish very rich and filling.

 

27835897_1309415019203322_1614168459_o

The salad wasn’t necessarily overpowered though as the balsamic reduction was quite strong and had a predominant sweet note.

For my entree, I went with the duck confit leg.

20180204_183857.jpg_scaled
Duck confit leg (normally $29) – butternut squash spaghetti, roasted fingerling potatoes, turmeric scented cauliflower puree, blueberry gastrique

The duck was pretty soft, particularly for confit but it was also quite salty… maybe a bit too much. I liked that the gastrique was sweet because the duck itself was already salty. The butternut squash spaghetti and the fingerling potatoes weren’t seasoned, possibly to account for the duck, but the contrast was too big.

20180204_183936.jpg_scaled
Wild mushroom ravioli with prawns (normally $34) – white wine, butter sauce, garlic, fresh tomato, herbs

One of us got the wild mushroom ravioli. I tried a bit and I thought it was okay. The pasta was a bit on the soft side and the sauce was rich but it was also quite sour.

Another one of us got the bouillabaisse.

27744957_1309415005869990_633094804_o
Bouillabaisse (normally $33) – west coast style, prawns, scallops, mussels, clams, fish, fingerling potatoes, gruyere et la rouille
20180204_191139.jpg_scaled
Berry and white chocolate clafoutis – served warm with vanilla ice cream

For me, the star of this dish was the ice cream. It was smooth, firm, and had a strong vanilla flavour with just the right amount of sweetness. The clafoutis wasn’t bad but I felt like the sourness of the berries overpowered the flan.

20180204_191154.jpg_scaled

20180204_191217.jpg_scaled

Overall, it was quite a heavy meal and I was pretty satisfied.

Food: 4/5
Value: 4.3/5 for Dine Out, 3.1/5 otherwise)
Service: 4/5
Overall: 4/5
Would return: possibly

Provence Marinaside Menu, Reviews, Photos, Location and Info - Zomato

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s