Thursday, August 15, 2013

Chambar

August 15, 2013




Foie de Canard "Villa Lorraine": Spiced foie gras terrine, port reduction, kriek granita, truffled brioche french toast - 2+


Canard au Chevre: Spice rubbed duck breast, Okanagan herb goat cheese, roasted hazelnut tuile, ricotta gnocchi, sauce bigarade - 2+

J's comment > the duck was cooked perfectly (and it was a pretty thick piece too which makes it even harder). Gnocchi was quite tough though.


Frites that came with the Moules Frites - 2+

J's comment > these are crispy fries with just a hint of softness in the centre.


Coquotte Moules Frites (mussels and fries): Mussels, white wine, cream, smoked bacon lardons, spring onions - 2

J's comment > I usually like bacon, but somehow I didn't like it with the moules frites here.


Bread roll & smoked paprika butter - 2+


The Blue Fig: Oven roasted fig infused gin, side of blue cheese - 2+


Tripel Karmeliet: Blond, robust & smooth; balanced fruit finish - 2+

J's comment > according to our server, the foamiest beer Chambar carries.


Prima Hiya: Sake, aperol & Peychauds bitters shaken w pressed lemon & house made BC cherry liqueur - 2


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Jan 28, 2013




Labels: belgian, crosstown, mediterranean

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