Warmer Days: A Lighter Fare at The Dockside Restaurant in Granville Island – @eatDockside

With winter almost behind us, many restaurants have already started planning a lighter menu to match the season. Earlier this month, we visited The Dockside Restaurant for a sneak peek at their new Spring /Summer menu. Located in Granville Island, this restaurant is a hotspot for both locals and tourists looking to grab a bite in between errands or sightseeing. On one side, the dining room boasts floor to ceiling windows overlooking False Creek and Yaletown. On the other side is a lounge with a long bar perfect for private functions or enjoying evening cocktails. On sunny days, guests can people watch and enjoy tasty food on their patio.
Dockside Restaurant - Executive Chef Simon James McNeil
Executive Chef Simon James McNeil has planned his new menu around local and Ocean Wise seafood, with flavours that are appropriate for the warmer months. With over 95% of the new menu items made in-house (including dressings and desserts), you can expect these à la carte and group menu dishes to be bright yet comforting.

Lunch / Patio / Lounge

albacore tuna pokeshaved prime rib dip
Left: The albacore tuna poke is a fabulous summer patio dish. It is seasoned with sesame, soy, and ginger, and is served with fresh avocado and cilantro. Squeeze some lime over this dish and scoop this poke up with the chili lime taro chips. Right: If you’re looking for something that’s more substantial, then look no further than the shaved prime rib dip. Hot shaved certified angus prime rib stuffed in a warm garlic toasted mini baguette (filone), topped with balsamic onions, arugula and blue cheese aioli with pan jus. Served with house cut fries or the Dockside caesar salad.
Nam Prik "Cow" Seared Beef Tenderloin Tips
Above: The Nam Prik “Cow” Seared Beef Tenderloin Tips is a fun dish for those looking for an alternative to tacos or fajitas. Rather than using a taco shell or fajita wrap, freshly steamed buns are used to pocket the deliciously seasoned beef tenderloin tips and condiments, giving it a nice Asian flare. It is served with chili mango, lime avocado, and sesame siu choy.
Roasted Artichoke, Fennel and Tomato Panzanella
Above: Roasted artichoke, fennel and tomato panzanella with grilled garlic crostini, melted cambozola, arugula, and citrus honey olive oil with basil. A great vegetarian option!

Dinner

Halibut and seasonal roasted veggiesroasted ling cod
Left: Ling cod served with pea purée and roasted red pepper potato sauce. Right: Halibut and seasonal roasted veggies with charred lemon aioli brightens this dish on a relaxing summer night.
Beef tenderloin with mac and cheese
Above: Ontario 5 year white cheddar cappelletti, grilled asparagus and charred tomato, smoked black cherry, port and natural juices.

Dessert / Drinks

Watermelon cream soda float
Watermelon cream soda float, topped with a watermelon macaron and fresh mint. Served in a mason jar, this drink will take you back to the days where summers were care-free and cream soda floats were a great way to cool down from the heat. Note the serving size in photo was adjusted for sampling.
lemon meringue tart
The lemon meringue tart is a dessert that Chef Simon is quite proud of. A “stab in the eye” lemon curd fills the butter short crust shell, and topped with a marshmallow-like toasted meringue. This dessert is both pleasing to the eye and stomach.

Wedding/Banquet Canapes

We also learned that Simon has re-vamped the selection of canapés for wedding and banquet season, because it only makes sense to have delicious food served at such a great venue.
black olive crostiniAlmond brie fritters
Left: One item that we tasted and fell in love with was the black olive crostini with olive oil steeped goat cheese and charred grape tomato and basil. The crostini was moulded into a little bite-sized bowl, which was great for holding the grape tomatoes. Right: Almond brie or cheddar fritters.
smoked salmon gravlax on melba toast
Above: Using a similar mould, the smoked salmon gravlax on melba toast scored high points for presentation and taste. Wild sockeye salmon is used and served with creamy crème fraîche and pickled capers. Served chilled and with a light dusting of fresh ground pepper, this canapé is a surefire hit for hot sunny days.
albacore tuna togarashilamb rack lollies
Left: Continuing on with seafood, the albacore tuna togarashi canapé is served with daikon, pickled ginger, and sesame soy. The sashimi grade tuna is rubbed with spice and then chilled, and accompanied with a refreshing mix of soy, sesame, and mirin. Right: The lamb rack lollies were one of my favourites of the evening. The lamb was cooked to juicy perfection, and surrounded in a buttery cashew crust. It is served with a roasted garlic red pepper jelly, further enhancing the flavour of the lamb. You definitely won’t go hungry with this canapé!

This new menu rolls out on April 15th. The next time you’re looking for a place that offers nice views and great food, consider Dockside Restaurant. You might just find us outside on the patio washing down a prime rib dip with a refreshing watermelon cream soda float!

Dockside Restaurant on Urbanspoon

Written by

Human Resources by day, and everything else by night. Documenting our lives as a married couple, one trip or event at a time.

No Comments Yet.

Leave a Reply

Message