Our first night in Victoria, and already a unique tasting menu to remember! Saveur restaurant was as wonderful as David had promised (having visited on a previous business trip without me).
It’s a pretty small, but warm and inviting, space. All of the servers took turns with our meal and were very friendly. I especially like being able to take peaks into a kitchen, so the open view to the chefs was great.
The first bite was perfection and beautiful in its simplicity. The amuse bouche of miso soba noodles wrapped around chopsticks was a fantastic flavour bomb of creamy mushroom goodness. David said, “expect more of the same creativity” in the rest of the meal to come.
And he was right. The first course was a fantastic Farm Tomato dish of smoked tomato, goat cheese polenta, basil granita and watercress. The smoke tomato was incredibly unique, and was basically a dish of tomato many different ways. You got a touch of smoke with each different bite and it was fresh but not too lingering to overwhelm the entire dish. The polenta goat cheese bites were delicious. The pairing of Spanish white Albariño was great.
The next dish was one of those dishes that you go “wow” when it is presented. The halibut was plated beautifully, with yuzu kiwi gel, black sesame and coconut leeks. Somehow it was sweet and umami at the same time. Paired with a sweet Reisling from Germany, it was a very satisfying, homey dish (like to soba noodles to start).
The third course was my favourite. The braised lamb neck with nettle arrancini, smoked creme fraiche and wild elderflower juice was just so interesting to look at, with an intriguing flavour, and deeply satisfying. The arrancini crust, and accompaniment of pickled fiddleheads were unique touches. The only snag of the evening was our wine pairing came late. But once it did arrive, the peppery and jammy grenache from France really accentuated the richness of the dish.
Our main course of the night was David’s favourite. It was also the most surprising. On paper, it seemed like an every day chicken dish. The wow factor was amped with a foie gras marshmallow, some perfectly cooked chicken skin and a wonderful gravy. Not your usual roast chicken dish! It was a really unique play on a classic. David basically rationed and cut everything in small bites to try and get as many flavours together as possible.
Another perfect wine pairing with this dish, a Bastide Miraflors Côte Catalanes Syrah Grenache from France. I wrote that down in case we every find this wine in a store!
The final dessert course was another great surprise. Granny Smith apple balls with a hazelnut and carrot purée. It was light and lovely. We loved the Hungarian dessert wine that was earthy, funky and sweet.
We had a wonderful first night in Victoria, and highly recommend Saveur restaurant if you are looking for a unique and special evening you won’t forget.