This late afternoon we were looking for an after party destination, that would take a large group of 14 with only 30 minute notice. That destination turned out to be the local industry’s favourite bar, Mount Pleasant Vintage and Provisions. Coming out of their 50 Best Bar achievement, they are now looking to expand their brand to Calgary with a second location. So not only were we here celebrating the winners of the Giffard Western Cup, but the owner of Mount Pleasant Vintage, Cameron and his team’s accomplishments.
Our group shared bottles of wine and ordered pints of beer for ourselves. As we drank we shared small plates to graze on. We simply ordered one of each dish from off of their appetizer menu. The lot of it was a unique blend of highs and lows with caviar and tartar, and tater tots and potato chips.
The Fondue was a Gruyère cheese sauce made with sherry, served with garlic toast points and crisp tater tots to dip into it. The latter was so popular that we got a bowl of just tots to enjoy with a spicy aioli.
The Dirty Martini Caesar was a fun and appealing way to present what is essentially salad. Romaine lettuce, smoked castelvetrano olives, Parmesan, croutons, and dressing. This was a bold Mediterranean-inspired salad with olives at the forefront.
This was unlike the more refreshing Cobb Salad with its ingredients arranged in rows and the need to toss it all together. Lettuce mix, avocado, pork belly, tomatoes, eggs, blue cheese, and a nut crunch topping. For a more fulsome serving and to have it function as a full meal, you can add on grilled chicken thigh or prawns as your protein.
The table’s favourite small plate was the combination of Caviar & Chips. It comes with the affordable lumpfish caviar to have over a regular Ruffle brand chip with French onion dip. For those with a more discerning palate you can upgrade this to sturgeon caviar, at just about $30 difference.
The Hand Chopped Beef Tartare had raw chunks of beef topped with egg yolk and parmigiano reggiano. You stir in, mix up, and serve over a crunchy buttered crostini. More flavourful than others I have had at other fine dining restaurants.
For vegetarians we had the Toast Charred Broccolini with a cauliflower carrot purée, Aleppo honey, and manchego.
The Flame Seared Prawns were a tasty option enjoyed by many at the table. Dressed in an Herby Goodness sauce with salsa macha for a tangy chimmichurri-like quality.
For something light and refreshing we enjoyed the Burrata and Roasted Beets with both gold and candy cane beets, more nut crumble, arugula, and an Aleppo honey cracking. This is my kind of salad with a mix of juicy and crunchy bites.
We all wanted more of the Lechon Kawali Smoked Pork Belly with pickles, Serranos, and sawsawan. This is a play on Filipino style juicy and fatty pork belly with a light soy and garlic dipping sauce.
It went well with the Roasted Fingerling Potatoes as a base, dressed with a garlic confit oil, and salt.
The Aguachile Verde was basically chips and salsa in a mild sauce. Available in ahi tuna with chicharron or a vegan cauliflower. We had both and they tasted the same with salsa, cucumber, avocado, pickled onions, and a garlic aioli; eaten with tortilla chips. Where they differ is the texture and taste of the feature ingredient. The ahi tuna was diced small and offered a refreshing bite amongst the saucy and pickled, bold bites.
Being able to try the entire appetizer menu like this allowed me to review their food in a different light. Each approachable and able to bridge a variety of appetites for a light hearted snack with drinks.
Mount Pleasant Vintage & Provisions
67 W 6th Ave, Vancouver, BC V5Y 1K2
(604) 416-2830
mtpleasant.bar
