Vancouver Island Brewing New Beer Lineup

Following a successful (re)launch Vancouver Island Brewing (VI Brewing) showcased its new lineup to the public. The unveiling saw a twist on three of their classic beers as well as a preview of four exclusive new ones.

Much of what you may remember from Vancouver Island Brewing beers has been updated. Overall the focus was on sessionable brews without sacrificing taste though (all 7 beers that were sampled that night were under 5% ABV). Some of the beers you will recall from days past but with a new twist or upgrade in ingredients used.

The previous Sea Dog Amber Ale has now transformed into the Carmanah Ale. However, you won’t be thinking of the old Sea Dog with the addition of piney resin hops in the new rendition. The taste is clean with a hint of a woodsy finish. One of the new brews, the Sombrio Citrus Session Ale, enjoys the addition of citrus zests which makes it bright and juicy on the palate with a clean hoppy finish. This one is definitely going to see a lot of patio action this summer. Overall, the new portfolio showcases a very drinkable line of brews.

19 IPA, full-flavored beer with a silky malt backbone and a bright hop profile of tropical fruit, and citrus – it packs all the taste of an IPA with much more friendly alcohol content.

Juan De Fuca Cerveza has complexity coming from premium grain, malt and hop varieties.

The Victoria Lager, a pale golden lager exhibits a classic clean character with notes of biscuity malts. Bitterness is akin to a German Pilsner with an aromatic aroma. Mouthfeel is firm and even, with an overall dry tone.

Heritage Asian Eatery Asian-Inspired Brunch

Heritage Asian Eatery will be serving up an Asian-inspired brunch menu from 10 a.m. to 3 p.m. on Saturdays and Sundays.

Heritage’s weekend brunch service will include a number of exciting new menu additions from Zhou, such as Peking Duck, Pork Belly and Shiitake Mushroom Benny Bowls (two poached eggs served with yuzu hollandaise, potato rösti and side salad), Green Onion Pancake with duck, shiitake or “the works” (three poached eggs, potato rösti, duck and pork belly), Congee with a choice of poached oyster, pork belly or char siu, along with sweet treats like Lemongrass Ginger-Infused Coconut Pudding and Golden Mantou with Matcha Condensed Milk.

HERITAGE ASIAN EATERY BRUNCH MENU

Benny Bowls
Peking Duck Benny Bowl 14
Pork Belly Benny Bowl 14
Shiitake Mushroom Benny Bowl 13
Lamb Benny Bowl 15

Mains
“The Big One” 19
(The Works: Green Onion Pancake with 3 Poached Eggs, Potato Rösti, Duck and Pork Belly)
Congee 12
(Choice of Poached Oyster, Pork Belly or Char Siu)
Ikura, Bonito and Nori Omelette 13
Weekend Salad with Marinated Egg, Crispy Smoked Tofu, Avocado, Cherry Tomatoes 12

Sides
Green Onion Pancake with Duck Roll 6
Green Onion Pancake with Shiitake Roll 6
Potato Rösti with Truffle Mayo 5
Five Spice Chicken Wings 5
Deep Fried Cauliflower 5

Sweet
Lemongrass Ginger-infused Coconut Pudding with Blueberry 6
Golden Mantou with Matcha Condensed Milk 6

Sunday Paella Series at Boulevard Kitchen & Oyster Bar

Boulevard Kitchen & Oyster Bar will once again plate up the rustic flavours of Spain’s national dish with the return of its popular Sunday Paella Series

Beginning on March 5 and continuing Sundays throughout March and April, Executive Chef Alex Chen and team will serve up a three-course menu featuring paella — with Pacific octopus, local clams and mussels, prawns, chorizo sofrito, saffron and shellfish stock — as the centerpiece of each communal, Spanish-inspired feast. Boulevard’s Sunday Paella Series is one of several family-style suppers hosted by the restaurant each year, which transitions to their wildly popular Seafood Boils in the summertime followed by their “Pig & Pinot” nose-to-tail feasts in the fall. Continue reading “Sunday Paella Series at Boulevard Kitchen & Oyster Bar”

Romance at TWG Tea Valentine’s Day

TWG Tea offers the perfect setting for you and your beloved on this special occasion, with a tea-infused Valentine’s Day Set Menu. Start your evening with a glass of bespoke Bain de Roses Tea infused Champagne cocktail. Followed  with  pan-seared scallops complemented by a dashi broth infused with White Desire Tea; accompanied by steamed garden vegetables and White Desire Tea leaves; served with garlic Korean brown rice. Round off your tête-à-tête over a delightful treat of Bain de Roses Tea infused mousse and raspberry confit, served with scoop of Vanilla Bourbon Tea infused ice cream and fresh berries. The Valentine’s Day Set Menu is paired with a pot of Mon Amour Tea, for a true celebration of love.
The TWG Tea Valentine’s Day set menu is available exclusively on 7 to 14th February 2017

Farmer’s Apprentice Unveiling New Prix Fixe and Brunch Menu

Farmer’s Apprentice, now open after a series of renovations to the 30-seat South Granville dining space, Gunawan and staff are unveiling a new curated prix-fixe-only dining experience that features nightly set menus and a family-style brunch on Saturdays and Sundays .

Continue reading “Farmer’s Apprentice Unveiling New Prix Fixe and Brunch Menu”

Valentine at Boulevard

Boulevard Kitchen & Oyster Bar will bring the love by playing host to an exclusive, one-night-only Valentine’s Day dinner service prepared by Executive Chef Alex Chen and his team.

Boulevard’s four-course feast will offer guests a chance to get up close and personal with Chen’s award-winning West Coast-inspired cuisine for $99 per person plus tax and gratuity. Continue reading “Valentine at Boulevard”