Locals in Gastown have a good thing with Medina, Dirty Apron and Chambar at their door steps. The DOV $38 menu was fabulous opportunity to experience Chambar and their standby favorites.
For starters, my companion and I ordered: (i) Carpaccio de Thon Rouge Charred yellow fin tuna Carpaccio, shiso & sesame pesto, shaved Parmesan, Meyer lemon & jalapeño vinaigrette and (ii) the Cappuccino de Champignon Forest mushroom soup, truffle foam, herb goat cheese croquette. Beautifully plated and servings are small but appropriate for rich food with lots of flavour. The tuna Carpaccio is as good as any I’ve tried. The soup is poured at the table so the croquette stays crunchy. Pretty fancy comfort food!
For our entrees, we had (i) Duo de Boeuf Moroccan braised beef short ribs, chick pea charmoula, grilled kabob, spiced zucchini, mint & cilantro salad and (ii) L'omble de L'Arctique Crisp Arctic char, curried risotto, pickled cucumber, yogurt & eggplant caviar. The short rib came with the bone removed and quite tender in reduction juice. The lamb with humus was “gamely” but not overwhelming. Arctic char is like “salmon” but I loved the crispness of it. The risotto was a tad undercooked and salty (maybe it was the caviar?) but nothing a drink couldn’t wash down.
To end the night, we had Americano coffee with (i) Le Fromage a selection of BC cheese and (ii) Parfait au citron frozen lemon soufflé, coconut dacquoise, toasted meringue, pie crust ice cream. The cheese was gobbled up before I could taste much of it but comes with pear, blueberry jam, in-house crisps and sampling of nuts. My lemon soufflé had a light coconut crust base and complimented well with a dollop of vanilla ice cream and almond slices. You don't realize how rich it is until you're finish.
The service was attentive and we finished our 3 course meal within 1.5 hr. The atmosphere was cozy and casual. The room is small, retaining the old world charm of Gastown (brick & mortar) but has nice modern touches. Check it out if you’re in this historic part of town and want to try European cuisine.