I have been blogging long enough to remember when Acquafarina first opened. There was a lot of clamour surrounding it, seeing as this was a time when, taking photos and posting things online was ramping up, and social media was more and more being acknowledged as a tool for marketing. However, here at Acquafarina, there was a no phone, no camera policy. At the time they wanted to cultivate a luxury setting that focussed on the food and the dining experience, ensuring that your light or flash would not take away from someone else’s.
A noble idea, and a different approach in a time where people were taking dishes outside to get their perfect shot in the ideal light, and/or standing on chairs to get an even flat lay. So naturally, there was a lot of individuals that avoided such a restaurant, myself included, with the thought that if you could not take a photo and post it, were you really there?
Fast forward 3 years later, here we are now in 2024, and we are seeing a shift. We were invited down to experience Aquafarina‘s latest menu update and hear how their management team is aligning Acquafarina more closer to the other properties of Per se social group. For example, they’re soon to open coffee shop, next door.
Today, we were seated on their covered patio, adjacent to their Italian water fountain feature. We arrived for dinner, but it is worth mentioning that they have a great happy hour menu as well. And they accept reservations during this time, which is something you do not see often.
We would start and end the evening with a round of cocktails, followed by wine to match the courses between appetizers and entrées.
The Last Samurai cocktail caught my eye with the wasabi infused gin, although not what I would expect from a restaurant boasting, its Italian roots. Wasabi-infused Tanqueray Gin, house dry vermouth, Yellow Chartreuse, lime, lemongrass syrup, cucumber bitters, and egg white. I got a bit of that horseradish zing and tickle from the first sip, which quickly evened out to citrus and sugar from the egg white foam.
Looking for something more aligned with the meal to come, I went for the Makin’ Me Caprese cocktail. Basil-infused Bombay Sapphire gin, Sazerac rye, salted tomato cordial, lemon, tomato, and basil oil. Reading it, I envisioned a drinkable salad. The promise of tomato, basil, and olive oil were striking. However, upon first sip, I realized that this was not what I expected. I was looking for salty and savoury with more acidity, this gave me fruit forward, citrus cream and ripe tangerines. It was a nice accompaniment to the octopus to follow, but otherwise not all that complementary to the meal ahead.
The rest of the table got a collection of mocktails, and a personal mix where instead of gin in a Sidecar they asked for Mezcal for a smokier beverage.
For food, we would be trying a handful of the 12 new additions to their summer menu. All starting with a couple of amuse-bouche by their new Italian chef.
But first, warm baked buns with olive oil and vinegar for dip. Simple and delicious, no one left their bread behind.
The first amuse-bouche was a cream puff sliced in half and smeared with Burrata cheese, then topped with caviar. The opulence of this was what made it memorable, although I would have liked a crispier vessel, finding the cream puff waterlogged by the cheese. The briny caviar is what really left its mark on the bite, a nice morsel to whet the appetite.
The second one biter was a crisp bread base, topped with Wagyu beef and truffle. Although, not as rich as it sounds. This was a heavier morsel, and one was plenty. The addition of caramelized onion was perfect at helping to balance with acidity. My mouth was definitely amused.
Here, the table enjoyed a bottle of the Rosa Dei Frati. This was rose just imported in and the one our sommelier was excited to showcase, claiming it would match the course.
The Seasonal Burrata Salad was a light start, exactly as expected, made with local seasonal ingredients, featuring burrata di Puglia.
For appetizers, we started off with their smoked octopus. Grilled octopus, smoked tomato marmalade, and nori cracker. This is not a new dish, but a staple that always comes highly recommended by the kitchen and service staff. It is served with great pageantry as a smoked cloche presented table-side. Then wistfully removed, allowing wafting smoke to dissipate across the table. This was a bold woodsy scent that helped to set the flavour and tone of the octopus tentacle before you. Thick and chewy octopus, with plenty of sinew, this is one I recommend that you share, as the tougher chew does get nauseating for the mouth. Each bite, ideal with its accompanying salt water sauces and seaweed.
This is Crispy polenta two ways, served with San Marzano arrabbiata. Crunchy fried polenta on the exterior with a more soft porridge-like polenta centre. A tad bland as is, it really needs a good smear in the thick marinara sauce it sits in, this is what gives it flavour and personality.
This was much the case with the meatballs as well. Homemade in-house meatballs with arrabbiata sauce, fresh basil, and Parmigiano Reggiano. Each ball tender and moist, yet firm enough that it held its round. Well seasoned on the exterior, this too benefitted from additional marinara sauce, luckily they were generous with it. The marinara here was delicious with an air of chilli heat.
For our entrees we switched to red with the La Stella blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. Described as having a heated baked character, as a Tuscan-style red. It helped to mellow out all the mish mash of flavours.
I would not typically think to order a burger from Aquafarina, but considering that Per se is known for their burgers, this one is worth considering. Especially seeing as the owner of the restaurant group has poured his heart and soul into this Smashburger. Fondly referred to as his “baby”, this is the fifth rendition of it, and a product that he is proud to serve.
Our table was awestruck by this presentation that evoked nostalgia, coupled with an air of elegance. A simple wax drip stamp was enough to have this dish speaking to the restaurant as a whole. Served in a cardboard burger box alongside a copper mug filled with thick cut crispy fries, and truffle aïoli. This is definitely the way to dress up the average burger, on top of premium ingredients.
Double hand pressed wagyu beef patties, truffle aioli, caramelized onions, cripsy shallots, fontina, and fries. Be warned, this one is filling, and if you were going to order it, this is all you have the stomach room for. Rich and decadent for those wanting to indulge in primal beefy goodness. Sharp cheese, caramelized, onions, and pickles rounded out the bites. For my tastes, I just could have used more acidity and zing, like having the pickles on the side to take as a chase with more robust bites. One of our table mates found it easier just to dip it into some ketchup. Not authentic, and certainly not what the owner had in mind, but to each their own.
The fries were a hit with everyone, fried well for just the perfect amount of crispiness that lingered even after the sticks grew cold. Made more opulent dunked in a rich and creamy truffle aïoli. No complaints here.
For our pasta course, I was completely bought in by the spicy vodka pasta. Everything I liked about a tomato-based sauce with just a hint of sweetness, giving excitement to the plate with its spicy flair and finish. Spicy Vodka conchiglie with San Marzano tomatoes, peperoncino, and crema.
By comparison, the truffle spaghettini was a lot more rich and substantial. Spaghetti, brown butter, roasted almonds, and fresh truffle. I enjoyed the perfectly cooked texture of the noodles with its bounce back bite, but found them drenched in oil.
Scooping it had oil droplets falling back down onto the plate, where it pooled. Outside of this the flavour was light, and delicate, really focusing on the umami of truffle in the harmony with the salty Parmesan cheese.
For our pizza course we had more truffle, but this time freshly grated table side. One fifth of a black truffle’s worth, that really highlighted the natural earthiness and umami of this mushroom and cream sauce pizza.
The second pizza was more like dessert with a sweet undertone. Salty cheese and sweet honey, ended on a baked nutty crunch. Fior di latte, gorgonzola, ricotta, Parmigiano Reggiano, and spicy honey. It was a refreshing break from all the heavier flavours above.
Leading into dessert we had a scoop of lemon sorbet topped with pop rocks and a buttery cookie crumble. A fun twist on a palate refresher. Tart citrus that once the puckering subsides you get the fizz of the pop rocks coming through. Very fun.
The Dolce Vita is Hazelnut semifreddo, dark chocolate, and crumble. Rich chocolate mousse whipped light, given texture through shards of thin chocolate, crispy chocolate pearls, and crunchy cookie-like bites. Most memorable was the home made coffee marshmallow. It doesn’t have a traditional marshmallow texture, but ashy with powdered sugar.
Between the two, the Twix Aranciata was my preferred. Spiced caramel cream, milk chocolate ganache infused with orange zest, crunchy wafer, walnuts, and almonds. Described as a “glorified twix”, but I did not see it. It was a little too sweet for me, even with the hint of orange to temper.
In closing, it is nice to see how they have evolved and are working towards a more approachable and inviting reputation, so that everyone can enjoy their delicious food.
Acquafarina
425 W Georgia St, Vancouver, BC V6B 5A1, Canada
+1 604-558-3099
acquafarina.com
