Onto the most impressive dish, we were served the Petite Platter sporting 12 oysters, whole lobster, ahi tuna tataki, Argentinian prawns with guacamole, 2 pcs each of ikura, salmon and hamachi nigiri. This was so impressive, the table next to us was wanting to devour it if we weren't (of course we would devour it!). The oysters were Gems from Comox Valley and they were shucked properly without any shell fragments. They were sweet with just the right amount of brininess. Lobster was cooked right with it
We were then presented with a Herb-Crusted Halibut with parsley, chives and basil served atop celery root puree, charred fennel and a potato fondant. Initially, I was concerned that the piece of halibut might be overdone, but it was actually flaky and moist. The herb crust was crispy and aromatic with a crispy exterior texture. Loved the creamy puree as it added luxurious moisture to the fish.
*All food and beverages were complimentary*
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