I have been a fan of Chef Rory since we met, this was back in 2023 when I served as a judge for Vancouver Foodster’s cocktail challenge.
Since then I have been able to try Chef Rory’s talent in pasta, as he has embraced other restaurants and ventures. I was sad to hear that his most recent stint at Seraphina did not pan out, with the restaurant since shutting down. Although happy to find that he has since made himself at home, at one of my favourite spots for Italian cuisine, Tutto. Where get the luxury of a fine dining establishment, but at reasonable everyday prices. My guest and I have visited the restaurant prior to his start, celebrating both our birthdays here and have always had a great time.
Therefore, I was excited to see what he would bring to the table. Tutto’s 2025 New Year’s Eve prix fixe menu would be his first menu change, with more to come in the new year.
This was 4 courses with your choice of amuse bouche, starter, main, and dessert for $135 per person. There were also suggested wine parings, which we exercised. This is what we ordered and why.
Our choice of Anuse Bouche was between an oyster or the Courgette Galette. The latter is a zucchini patty, and although there were two of us and we could have easily ordered one of each, the idea of an oyster cheers to start was too appetizing to miss out on. Fresh and dressed in a cream, this was a tasty slurp to begin our meal with.
For starters I was eying the Burrata and could not miss out on a creamy and rich cheese such as this. A beautiful plate served with grilled peaches, a date dressing, and milk bread crostini.
The menu originally listed plum, but our Chef did not like the quality of the batch that came in, so choose to substitute with white peach instead. The result a very beautifully simple and delicate start, most of the flavour was found in the crumb. And in truth, the intended plum would have offered a lovely tart contrast, whereas the peach flowed with the cheese in its subtle neutrality.
The wine pairings started here and with this we had the Paternoster Falanghina, a darker white with the boldness to match. Tart and buttery with the cheese and fruit in mind.
The next choice was between two salads, a classic Caesar or a Prawns Salad on Polenta Cakes. We went with the latter as it sounded more unique. More canapé than salad, a refreshing mix of diced prawns, lemon, and dill on a brick of crispy polenta with a gritty soften centre.
Once again a lighter bite that well matched its wine pairing of the Terra Alpina Pinot Grigio. This was a bright white with plenty of citrus, a hint of stone fruit, and a cinnamony spice that struck the back of the throat.
For Mains it was between fish, beef, shellfish, or a vegan risotto. The choice was too much and we ended up trying 3 out of the 4.
I can’t say no to a great steak, especially as this one was made all the more luxe with the addition of 3 whole scallops and king oyster mushroom. Steak Diane & Scallops with a filet mignon, brandy sauce, and king oyster mushrooms.
For those unfamiliar, Steak Diane is pan-fried beefsteak with a sauce made from seasoned pan juices. The dish was originally cooked tableside and sometimes even flambéed, but today it was served to our table, ready to eat.
The plate was stunning, generous with its serving and striking with the contrasting green oils against white and brown. The flavours were classic, each ingredient prepared perfectly, with whipped smooth potatoes, firm mushroom, silky scallop, and perfectly pink steak. I just could have used more salt for personal preference.
However, we found that the Mark Ryan Cabernet Sauvignon blend did well to jump start the appetite and liven our tastes buds with its savoury and earthy bouquet.
For something light it was the Sablefish & Cauliflower Risotto with acquerello rice, and cauliflower three ways. Buttery fish to contrast against the textured rice, along with firm florets. The lemon sauce did well to cut through the density of the rice, where the dill and herbs added freshness.
Here the Edda Chardonnay elegantly balanced out the sablefish adding some bright acidity and structure to the delicate fish.
Apparently the chef’s speciality is all things carrots and we are so glad we did not walk away without trying the vegetarian entree of a Risotto made with Carrot Four Ways. This was our favourite dish of the night and both or our picks for entrees, after trying it. This is the first time that avegetarian dish beat steak in my books, and we did not expect to love it as much as we did. Acquerello rice, roasted rainbow carrots, pickled carrots, carrot top pesto, and carrot purée. There was so much interest in this between the variety of textures and flavours and the various carrots that naturally jibed with one another. Especially the caramelized sweetness of the carrots and the roasted texture and firm crunch. I just found the two ribbons of pickled carrots that crowned the dish a little overwhelming, and made for a better cleansing after bite.
Its pairing was the La Stellina Rosé, which was described as a “food rose”. This was not super sweet to pair well with a variety of flavours on the plate. I got subtle berry and some vanilla.
For dessert, we passed on the tiramisu, having tried it before. These are all made in-house by Tutto’s Pastry Chef Keinsky.
The Torta Caprese is plant-based and gluten-free. A flourless almond chocolate cake, served with vanilla gelato. It ate as a dense brick of pure cocoa. The gelato served as a way to lighten the load, similar to the Smith Woodhouse Late Bottle Vintage Port pairing. This was a classic fortified wine with sweeter notes of dark cherry to bring out some character in the chocolate.
Between the two desserts we preferred with Pear Baba Rum. This one is vegetarian, a rum-soaked savarin white bourbon vanilla ganache and pear compote. The cake served as a sponge, soaking up all the delicious baked notes of the rum, a great pick up me dessert.
Its drink pairing was changed out by our server, who made an executive decision, which was a fantastic one. Donnafugata Ben Rye from Sicily is a classic Italian dessert wine with an elegantly sweet nutty and raisiny flavour, making it ideal for desserts with fruit. Honey and melon overtones with caramel on the palate, and a tiny bit of spice to season the light pear with.
In short, this was an amazing meal to ring in the New Year with, I will definitely return not only for more amazing Italian cuisine, but to see how Chef Rory puts more of his spin on things.
Tutto Restaurant & Bar
901 Homer St, Vancouver, BC V6B 2W6, Canada
+1 604-633-8868
tuttorestaurant.ca
