位於溫哥華市中心Burrard Street上,一扇扇黑色帆布雨遮連接的方形長窗,象牙色石材外牆上一盞盞玻璃吊燈,Boulevard Kitchen & Oyster Bar獲獎無數,一直是溫哥華高檔西餐的重要餐廳之一,也是加拿大餐廳評鑑Canada’s Best 100 百大餐廳名單上的常客。
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品嘗2022 For The Table新菜單
Boulevard的料理一向都是以個人的單點或式套餐形式為主,單價與餐廳等級同樣高檔。今年入春,餐廳行政總主廚Roger Ma精心設計了一系列的春季新菜單「For the Table」,包含了數道適合多人分享的餐點,頗有新意。
我與幾位溫哥華媒體老饕受邀前往品嘗新菜,每道菜色外觀與美味兼具,博得眾人一致好評。
菜單如下:
前菜:烤生蠔、蘆筍沙拉、烤菊芋
主食:50盎司肋眼戰斧牛排($205)、鹽烤地中海嘉鱲魚($105)、碳烤全雞、烤白花椰菜($40)
時蔬配菜:松露薯條、法式焗菠菜、野米炒飯、法式烤馬鈴薯、烤花椰菜、馬鈴薯泥、檸檬奶油醬蘆筍
甜點:拼盤組合
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延伸閱讀
溫哥華美食|Tojo’s午間無菜單料理,享受大溫日本美食一哥的佳肴
主食:魚牛雞蔬連四烤
Boulevard的海鮮品質一向有口碑,那道烤生蠔的牡蠣鮮美肉厚,味蕾瞬間被開啟。菜單上sunchokes十分眼生,立馬上網查詢才知是外型類似薑塊的菊芋。烤菊芋外表烤得脆硬,菊芋本身的口感介於薑與馬鈴薯之間,搭配胡椒柚子醬汁,微酸且爽脆,風味獨特。
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三道供眾人分享的主食百分百是搶眼的主角。戰斧牛排身形巨大,是把加拿大安格斯牛肉以牛肝菌菇粉與巴拿馬胡椒粒調味,外表烤炙成漂亮的焦褐色,切開後是亮淺粉紅,搭配海鹽或紅酒醬入口,肉質軟嫩鮮甜,汁液橫流。
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兩磅重的嘉鱲魚以海鹽麵糰包覆後入烤箱燒烤,上桌時只有頭尾露出帶鱗的魚形金黃麵包之外,放置銀盤裡,四周綴以鮮花,被我們戲稱*「威靈頓魚排」。眾人的注視下服務人員在桌邊開始”殺”這條魚:切開邊緣掀開麵包,魚身下刀,剝離魚骨,仔細挑起魚鰭,白嫩嫩的魚肉與頭尾完整躺在盤中。夾起魚肉沾著特調普羅旺斯醬,放入口中感覺魚肉細嫩,大海味道在口中緩緩化開。
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檸檬草、麥芽糖醃漬後炭烤,烤全雞的雞肉焦香中帶甜,難得的是肉質一點也不乾柴。但最讓眾人嘖嘖稱讚的是那一顆如釋迦摩尼頭般的烤花椰菜,外表不起眼,但切塊入口後令人驚艷 – 微微的酸味是來自印度酸辣醬,鬆脆口感中的咖哩香則是來因為燒烤咖哩葉而滲入的香氣。
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餐後甜點拼盤也是亮點之一。由甜點師傅廚Chef Kanta Takahashi操刀,巨大的頁岩石盤上布滿各種型態的甜點:巧克力、芝麻和焦糖蛋糕、起司百香果塔、葡萄柚與開心果蛋白霜…. 簡直就是一座開心農場,大家像是淘寶般挖掘、取用,甜點美味之外,更多了種Mix & Match隨機品嘗的樂趣。
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跳脫傳統西式套餐菜單
席間在座不少人是Boulevard的常客,飯後咖啡時間閒談中對新菜單的搭配多所稱讚。
一般來說,蔬菜在傳統西式餐點中都只是附屬的配角角色,但Boulevard For the Table新菜單中,多樣的蔬食與主食的重要性並駕齊驅,更具健康概念。
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以分享為概念的主食、搭配多樣化的蔬果餐點選擇,立刻讓我聯想到:這不就是為亞裔顧客所設計的菜單嗎?在個人套餐的選擇外,更適合家庭或聚會的場合。在Boulevard與親朋以共享美食來慶祝特別節日,應該是溫哥華享用fine dining新選擇。
*備註:威靈頓牛排 (Beef Wellington) 是一道英國牛肉料理,相傳是以威靈頓公爵命名。作法是將牛肉塗上鵝肝醬,再蓋上酥皮烤焗而成。
Boulevard Kitchen & Oyster Bar
Address: 845 Burrard St, Vancouver, BC V6Z 2K6
Phone: (604) 642-2900