Kampachi, a type of Jack Fish has long been a staple of Japanese cuisine going by the name Hamachi. In recent years, it has become quite popular in both Australia and Europe, and now it’s making its way to Canada through the kitchen at Provence Marinaside. Chef de Cuisine Sheldon Maloff and Sous Chef Mohit Chauhan have created an exceptional menu featuring this fish with a clean rich and slightly nutty flavour.
For your first course, you will enjoy a Kampachi Carpaccio with pressed cucumber, roma tomato confit and micro radish sprouts. With the spicy flavor of the radish sprouts and the fresh cool texture of the Kampachi, this dish will appeal to the Vancouverites appetite for good sashimi.
After the cool freshness of your first course, you’ll move on to a Seared Kampachi with forbidden rice, English peas, piquillo peppers and arugula, all topped with pickled scallions and finished with citrus and tarragon infused olive oil. As tasty cooked as it is raw, you’re sure to be delighted by the rich meatiness of this fish.
Round out your meal with a selection from our dessert menu and delight in the Vancouver summer – perhaps an after-dinner stroll along the seawall is in order.