[K-Dub]

The Point
[ http://www.stevestonpoint.com/ ]

9/10

Dine out menu
[ http://www.tourismvancouver.com/visi...ils.php?id=551 ]




Appetizers

1. Thai Prawns.
Coconut milk and green chili reduction accenting fresh tiger prawns and served with garlic baguette.

Three prawns. Nothing too impressive to shout about. I didn't pick this, but neither of us felt like having salad.

2. Baby Dungeness Crab Cakes.
Pan Seared, then oven baked, served on mixed greens and accented with a sweet sambal aioli.

Tiny but packed full of flavour! Crumbled under the fork, and was great with the chili/sambal aioli.

Entree

1. Pointed New York.
“AAA”8 oz New York strip loin prepared to your liking, finished with Okanagan goat cheese and a Balsamic Vinegar reduction.
Served with potatoes and seasonal vegetables.

Okay, let me say. I love goat cheese. I wouldn't have thought to put it on top of a steak and eat it that way. Some say the taste of goat cheese is really strong and potent, but I think it's just right. I need to get some and have it with my steak, yum. Plenty of Balsamic Vinegar reduction to go along with my steak and mashed potatoes, provided some great tang and sweetness. Steak was medium rare like I ordered, and combined well with the two different flavours.

2. Pork Tenderloin
Marinated pork medallions, seared then baked, apple salsa garnish. Served with potato and vegetable of the day.

The initial bite reminded me of eating a chorizo...of course, it's pork. The apple's were still crunchy and had a little spiciness to it. Putting the two together works well. If I remember anything from foods class, apple and pork go well together anyways right?

Dessert
I couldn't decide between the Creme Brule or the Apple Pie, but the server suggested the Creme Brule. I think I should have gotten the Apple Pie instead. The brule was good, but it was just way too much for me.

1. Creme Brule.
Homemade in house Brule, accented with the liqueur of the week. [was Frangelico when I went]

Holy fuck, I have never seen so much creme brule before. I expected a ramekin, I got a soup bowl serving. I asked what the liquer was being used, and it was Frangelico, so a hazelnutty flavour. Indeed, I could pick out the flavor. Crunchy crust of caramalized sugar, and it was thick! As for the creme itself, wow it was so rich, I only ate half of the bowl and switched plates.

2. Mom's Chocolate Cake.
Hey! It’s my Mom….What can I say? I opened this place just to sell it.


The cake was so dense, and it wasn't overly sweet. Seems like it was a semi-sweet cocao / chocolate, and was accompanied with a chocolate mousse made with reduced absolut raspberry. The little decoration on the side is honey over chocolate, with three drops of raspberry. I could eat more of this than the creme brulee, it was just too much.

Service - good, constantly came to fill up water, took the time to explain the dishes and did more than the standard "two bites and check if the customer is okay" routine.

Ambiance - the place is tiny and cozy. They just recently reno'd, yea I was eavesdropping on other tables.

Sorry for the shadow in the pictures, my lens is fat and wide so it casts a shadow. =P