In this post we were continuing with our preview of Dine Out Vancouver, courtesy of Destination Vancouver tourism. Our second stop was the Flying Pig located in Olympic Village, a familiar favourite for many Vancouverites.
As we were seated, we started the evening off with a glass of Narrative rose to set the jovial tone
The Flying Pig Dine Out menu is 3 course for $50 per person, available from January 17th to February 4th, 2024. Its entirety is large portions of comfort classics, done with Pacific West Coast influences. There are also wine pairings to add-ons for each course, but sadly we didn’t have the time to go through all of them. Therefore I can only note them, but not describe them.
For your first course your options are between soup, seafood, and something a lot more luxe. The Parsnip and Potato Velouté was a blend of parsnip, yukon gold potato, leeks, and a roasted garlic crema. This would have been paired with Lake Breeze’s Pinot Blanc from Naramata Bench. The soup was like drinking cheesy scalloped potatoes, smooth but with a gritty finish. I just could have used some fresh leek and ground pepper over top to add some depth to the one toned blend.
The Coconut Prawns were crispy fried coconut encrusted tiger prawns with a spicy mango dip, served with a complimentary and refreshing apple and cabbage slaw. As is, the prawns lacked flavour, the mango dip was what gave it character and interest. This would not have been my first choice, not being a fan of the jagged texture of shredded coconut. Here, I appreciated the sweet and tart apple slaw in contrast. Had we ordered the wine pairing it would have been JoieFarm’s Noble Blend from the Okanagan Valley.
And the one that is probably going to get the most votes is the Parmesan Crusted Bone Marrow with cheesy garlic focaccia and a tomato and arugula salad. To be given such a luxury option on a set menu is generous. The marrow itself was spongy and oleaginous, you definitely needed a base to have with it. The focaccia was the only option, but heavy itself with all that cheese, garlic, and herbs. I would have preferred the bread plain. I did have a glass of their Covert Farms’ Amicitia Red Blend from Oliver to pair with this, and it did help to cut into some of the gristle and grease. That and the side of peppery greens as a breath of fresh air.
Your second course choices included protein from the sea, land, and earth. The Herb Crusted Steelhead Trout came with a potato and cheddar croquette, and braised kale with bay scallop in brown butter. The recommend wine pairing was the Fort Berens Pinot Gris from Lillooet, BC. This was so filling with plenty of variety to keep you interested: between the slightly dry fish, crispy potato, and chewy scallop. I found the brown butter sauce especially fragrant. A solid serving, but not the most creative or exciting, and not even the largest; for that look to the Veal Parmesan below.
The Veal Parmesan was also paired with the Covert Farms Amicitia Red Blend from Oliver, and luckily I saved some to enjoy with the veal. This too benefited from a bold red to carve into the heavy slab of breaded meat and cheese. Veal striploin, marinara sauce, and mozza and parm broccolini; served with citrus risotto. All the familiar flavours of tomato and cheese like you would get on a pizza, but over a giant patty of beef instead of breaded crust. The crispy coating of the veal was helpful in taking attention away from the tougher meat. That itself is plenty of food, but then you add on such a rich and creamy risotto on the side, it is almost overkill. I would actually not be able to finish this in one sitting. And here, ended up splitting it across two meals as leftovers; separating veal from risotto to enjoy separately in their individual sumptuousness.
I too enjoyed the Wild Mushroom Gnocchi that would have been paired with Mt Boucherie’s Pinot Noir from the Okanagan Valley. Forest mushrooms, zucchini, peas, baby heirloom tomato, and baby arugula salad. A little on the salty side as there were much more vegetables and the brown sauce coating them, than the gummy risotto needed as a base to soak it all up. A fettuccine would have been ideal here, more pasta for the occasional neutral bites.
And for dessert, there was only one option, not that you need more than that. Hands down, this is the one to order. Butterscotch Pudding with caramelized banana, vanilla whipped cream, and a pecan crumble. The suggested wine pairing was the Burrowing Owl Coruja from Okanagan Valley. I am not typically a big dessert fan, but this was amazing and had me scarfing down the entire mason jar. Not overly sweet, this was a toasty caramel with the lightness of banana and the nuance of a light butter burlee. Finished off with a wonderful crunch to contrast all that silky pudding.
If you are tired of multiple courses that do not fill, Flying Pig’s Dine Out Vancouver menu is sure to have you leaving full. 3 courses that eats like 6, well worth the $50 price tag if you like your meals stuffed.
The Flying Pig Olympic Village
127 W 2nd Ave, Vancouver, BC V5Y 1B8
(604) 569-1111
theflyingpigvan.com
