Dine Out Vancouver 2015 - Cork & Fin Restaurant

My first Dine Out this year was at Cork & Fin in Gastown. This was a place that I had meant to visit in past years but never worked out. This year, I finally went with some coworker friends.

I love the rustic brick interior! We got seated upstairs in the corner where there was the least amount of light so the pictures aren't really good plus I was using my phone camera hahah.

Cork & Fin doesn't have the normal three course menu that other restaurants offer - it is a three savory course dinner; instead of dessert, we get two appetizers!

I started with the Lobster Bisque. It was pretty good - a bit on the salty side but had good flavour.

Photo by Bruce

The boys went with the oysters. They opted for the full dozen so that we could share. I'd get 6, and they each get 9. Worked out as our other friend Michelle, doesn't like them. I stole (with permission) Bruce's pretty photo of the oysters to post here heheh.

For the second appetizer, the majority of us chose the octopus & chorizo. I liked it, especially the octopus.

Bryan chose the smoked ricotta croquetter but was not impressed - it was pretty bland tasting.

For the main course, I was the odd man out this time - I had the wild mushroom cavatelli while everyone had the arctic char. I was told the char was good. Looking back I probably should have ordered that too. The cavatelli looked pretty but didn't have nearly enough wild mushroom in it - there were maybe only two tiny pieces of mushroom...so disappointing.

Overall, the dinner was underwhelming. The dishes were a mixture of hit and misses.  =/

Cork & Fin Restaurant

Dine Out Menu Price: $28

APPETIZER 

FRESH SHUCKED OYSTERS (3pc)
half dzn (+$8) full dzn (+$14) 

or 

 LOBSTER BISQUE
brandied apples, charred scallions 

or 

ARUGULA & PARMESAN SALAD
poached quail egg, tomato, sherry vinaigrette 

ENTREE (Mid Course)

PATE BRETON
bacon, fig, mushroom, apple gastrique 

or 

OCTOPUS & CHORIZO
toasted brioche, salsa rojo 

or 

SMOKED RICOTTA CROQUETTE
spiced tomato jam, leeks, potato 

DESSERT (Main Course)

WILD MUSHROOM CAVATELLI
chanterelle mushrooms, miso cream 

or

SOUS VIDE FLANK STEAK (+$2)
confit potato, cauliflower, braised purple cabbage 

or 

ARCTIC CHAR
gnocchi, edamame, beurre blanc