In this post we were at the newly opened Seraphina. They are positioning themselves as a premium casual restaurant, located at Vesper Lounge. Promising the comfort and familiarity you get from a causal chain, but with elevated dishes that would you find on a fine dining menu.
When we visited it was an empty dining room and the server directed us to take a seat right next to the only other seated table. I had to interject and request a more private one for my partner and I. Unfortunately this ended up being across from the bar and within eye line of the lone bartender, single server, and blasé host. All lingering in wait, looking out in our direction. This made for slightly awkward dining experience, although attentive.
The dining area was classically done with black and white seats paired with dark wood tables, and the tiled floor, a stylish triangular pattern. The faux cherry blossom tree by the entrance did feel out of place.
We would ease into our evening with a couple of their speciality cocktails. The “Thrilla in Manila” is too good of a name to miss out on. Haku Vodka, Campari, Pandan, Mango Sticky Rice flavour, and Lemon. Whereas I wanted the combination of pandan and mango sticky rice to be the over arching flavour, this was more tangerine: strong and fruity. It was like juice to drink and acted as a great palate cleaner for those in between bites.
The Diamond Fuji is Suntory Toki, Yuzu, Mt Fuji Bitters, and Soda. It comes out looking like a spritz, and is deceptively strong. It starts out bold and ends bright and sweet.
Our next round saw Pon De Island made with Makers Mark, Flor de Cana 12, Pineapple, Sugar, and Bitters. It reminded me of an Old Fashioned, bold and boozy. The twist is that there was much more liquor and pineapple notes coming through, instead of the tellatale orange fragrance; making this version a nice tropical take.
The Heat of the night is Teremana Blanco, Cointreau, Ancho Reyes, fresh lime juice, kiwi, melon, habanero, and vegan foamer. Served in a glass with their own house made spice rim. This was lip puckering tart, like a watery lime margarita, whereas I wanted more melon. A lick of the spice rim does mellow the flavour down in contrast.
Like the setting, I appreciated the posh look and feel of the all matte dish ware and delicate cutlery. However, the latter felt small and dainty in my hands, with not enough handle, to handle. I did really appreciate the long stemmed wine glasses though. I imagined they would have provided a wonderful elegant feeling that transitioned into the bouquet of the wine being poured into them.
We then moved on to our main meal starting with their Ahi Tuna Crudo appetizer. Pepper crusted tuna with cucumber gazpacho and cucumber salad. A little on the salty side, but I prefer that over a bland tuna dressing. I also wished that the tuna was sliced thiner to best enjoy its fresh texture, and pair with a few strands on the sweet shallots.
The Bison Tartare with mushroom and cured egg yolk was a lovely presentation. The meat was lean and peppery, but too bold for the thin wisp of a lotus cracker. I would have liked a heavier crostini as a base to load up on.
During the time of our visit, the gochujang pork belly had yet to make it on to their printed menu. Although I hope that it has since. This was so rich and sumptuous. If meat could be described as creamy this is it. Ideally shared as this is a lot of fat and gristle for one. Best with a side of the slaw to help break into it. I also could have used a starch like a pomme purée as a base to eat with.
The Pistachio Crusted Lamb Rack was another delicious and meaty plate, served with pea puree, and gratin dauphinoise for balance. Fatty and salty each bite of lamb lollipop needed to be chased with a side to temper.
The beauty of this pasta dish blew me away. Another one not yet on the menu, but a deserving contender. Fresh ribbons of tender pasta rolled up like a flower about to bloom with sweet onion and pockets of truffle. The perfect bite of lush cream and umami to have you licking your fork clean.
And save room, because dessert cannot be missed, prepared in house by their talented pastry chef, drawing on her south East Asian roots. Your choice depend on how you want to end your meal: sweet or fresh. Both of the following included an interactive element done table side.
The vegan dessert option is a vegan coconut jelly with mango compote, pineapple, and sago prepared two ways. It was a great palate refresher with plenty of textural interest between silky, crispy, starchy, and fibrous. The sweet corn helps to mellow out the tart tang from the acidic mango, making it a great topping for the gentle jelly base.
Chocolate mousse with a pistachio praline filling, hojicha cream, and hojicha crème anglaise. The latter was poured into a pre-prepared well of pistachio topping. This was like a nutty chocolate bar, a gooey mix between pudding and brownie. The toasted brown butter coconut added a nice crisp and the melty sauce pulls it all together.
Overall a very enjoyable meal, I cannot wait to see how the restaurant has grown in the months since my last visit. I am one of the 3 judges visiting soon to try their entry for this year’s Vancouver Foodster Pasta Challenge, and look forward to comparing. I am always aware of the time a restaurant needs to establish and grow, and find that how one takes feedback and rallies a tell of its longevity to come.
Seraphina
Floor 1 – 905 Dunsmuir St. Vancouver BC
604-632-4942
vesperlounge.ca
