Five Sails
999 Canada Place
Vancouver, BC V6C 3E1
Phone: 604-844-2855
Summary -
this is a place to impress a date or a
client
Reviewed - 23 June 2008
Meal - Dinner
Party - 3
Age Range - late 30s - Mid 50s
Profile - carnivores
Starters - crab
salad, organic baby lettuces, and Ahi Tuna two-ways
Mains - Halibut, Sea Bass, and Duck Breast
Deserts - Banana and Chocolate Tango
Atmosphere -
elegant & polished space with an outstanding view
Factoid - the daily souffle is introduced when you sit down. It takes 20
minutes to prepare this dessert, so unless you want to wait, order it beforehand
Rating - 4.8 out of 5
This is a special occasion restaurant. The views are one of the reasons to bring
someone here: Stanley Park, Coal Harbour, the mountains, and the Lions Gate
Bridge are amazing backdrops for the restaurant. Seeing the progress of the
convention centre was a bonus. We were fortunate enough to have the sunset while
we were dining which made it even more special.
The décor is stylish, elegant and understated. It looked like a space created by
Sarah Richardson of design inc. The Pan Pacific is about due for a renovation
and it was refreshing to see that Five Sails was ahead of the curve in terms of
modern furnishings. The entrance has a sleek bar and a gorgeous lounging area
with a unique fire feature, which is nicer than the typical fireplaces in most
restaurants.
We
started with an amuse bouche of lobster bisque served in delicate espresso cups.
The bread was a combination of slightly sweet and savoury breads that were a
step up from the breadbaskets seen in many restaurants around the city.
The starters were all very nicely presented and could stand on their own as
entrees if they were larger. Crab was sweet and matched well with the artichoke
aioli. The tuna was rich and flavourful and from a distance almost looked like
beef. The lettuces had light toasty flavours with the infusion of walnut oil and
the baby vegetables really added vibrant colour and crispness to the dish.
The halibut was perfect for my companion who ordered the crab salad. The crab
was a continuation in the ravioli, followed by sorrel mushrooms that
complimented the halibut. My other companion enjoyed the savoury duck two-ways.
The foie gras added an elegant depth and the sauce from Okanagan cherries was an
embrace of local flavours. I am fascinated with foam these days and the seared
sea bass did not disappoint. The lemongrass foam was light but had a definite
statement. The fish was moist and buttery and paired well with the subtle kick
of the wasabi potatoes.
I
shared my desert of banana and chocolate tango with my companions. The nutmeg
ice cream was a great balance to the rich chocolate and banana. It was topped
with a thin wafer drizzled with a rum sauce. My dinner companions are not into
dessert and they really enjoyed it.
This restaurant is fine dining - period. It will be a memorable experience. |
