A Rare Catch

The Chef’s will be serving Grilled Rare Albacore Tuna for Chef’s Top 10 between 28 September to 4 October 2015. Watch as Chef Sheldon talks about the origin of cous cous and how to emphasize it’s earthy flavours with saffron and fennel, which compliments this rare catch dressed with a baby bell pepper vinaigrette.

Sommelier Rachelle recommends to keep it flowing with the Seven Terraces Sauvignon Blanc, Marlborough from New Zealand. Click for reservations

Don’t forget to instagram your Chef’s Top 10 order for your chance to win a complimentary entrée on your next visit. Click here for terms and conditions

Share this experience with your friends and buy some Chef’s Top 10 gift cards to receive some Provence gift cards. Click here for terms and conditions

Win* a complimentary entrée

Dine with us and be in the draw to win* an entrée of your choice on your next visit.

1. Follow us on instagram @provencevancity
2. Take a photo of the week’s Chef’s Top 10
3. Upload it, tagged @provencemarinaside #provencechefstop10
*Terms and Conditions: Competition starts weekly from Monday to Sunday during the Chef’s Top 10 (Monday 21 September 2015 to 29 November 2015). Uploaded photo must be relevant to it’s Chef’s Top 10 week and uploaded by 11.55pm each Sunday. The winner will be notified with a personal message in their Instagram inbox the following Monday by 12pm. To claim please present your Instagram message on your next visit. Valid only to the holder of the Instagram account and message with a minimum purchase of $10. Not valid with any other promotion. Winner must claim before 31 December 2015.

Seared Lois Lake Steelhead

Watch as Chef Cory explains the Seared Lois Lake Steelhead. It is finished in the oven, served with Jade Pro Rice infused with bamboo flavor, quickly sautéed with asparagus and pea sprouts. The sauce is a traditional lobster bisque made by roasting lobster shells, vegetables and cognac and reduced down to be a thick source sauce. Then finished with tarragon and lemon for fresh and clean taste.

We are proud to serve our customers ocean-wise approved seafood, as we support a sustainable future. Bright, fresh and clean perfectly paired with Unsworth Allegro, Cowichan Valley, BC.

Click for reservations

Exclusive Winemakers Dinner

Join us, as we collaborate with TWB to host an Exclusive Winemakers Dinner on Tuesday 22 September 2015. Meet the Winemakers and learn about Errazuriz Estate Winery during a 5 course wine pairing prepared by Chef Sheldon and Sommelier Rachelle.

Continue to live in summer with citric notes and aromas of tropical fruit, subtle hints of tomato leaves and green chili peppers of the Estate Sauvignon Blanc 2014. It’s medium volume and balanced acidity will also pair perfectly with our Zucchini Roulade, citrus mascarpone cream and salsa verde giving you a summer fresh feel.

Dive in deep and enjoy fresh aromas of red and black fruits accompanied by light spicy notes of the MAX Cabernet Sauvignon. The intensity of the wine is complimented by our House-made Gnocchi with double-smoked house-cured bacon, kabocha squash purée, crispy sage and porcini dust.

Better late then never, as the light summer fruit and botanical notes make a come-back with the Late Harvest Sauvignon Blanc 2013which pairs well with the textures of silky Panna Cotta and crunchy almonds to bring you elegance and liveliness.

Join us Tuesday 22 September 2015, for this exclusive experience with an extra course of what’s next.

Click for more details

Chef’s Top 10

The Chef’s bring their best to the table during the Chef’s Top 10.

Each week from 21 September 2015 to 29 November 2015, we will be featuring a Chef’s Top 10 dish with a wine pairing and our most popular dessert, the clafoutis, all for $40.

Get to an early start and enjoy the fresh flavors of the Seared Lois Lake Steelhead accompanied with grilled asparagus, pea shoots, bamboo rice with a shellfish bisque vinaigrette.

As the weeks get colder, take a risk and dive into the Bouillabaisse where French classic meets West coast style, prawns, scallops, mussels, clams, fish, saffron potatoes, gruyère et la rouille.

If you prefer to stay grounded, grab onto a Rack of Lamb, crusted with dijon and fresh herbs, market vegetables.

A menu isn’t the same without Rachelle’s recommended wines, so click on the icon below to get a taste of the menu.

Provence-Marinaside-Chefs-Top-10-2015

 

 

 

Be prepared and get rewarded!

Receive a $20 or $50 *Provence gift card when you buy 5 or 10 **Chef’s Top 10 gift cards (respectively). Use them weekly or share them with your friends! Call us on 604-681-4144 to purchase.

*Provence gift cards are valid at any Provence Restaurant or Bar and are not to be used in conjunction with any other promotion. **Chef’s Top 10 gift cards are valid for any Chef’s Top 10 meal from 21 September 2015 to 29 November 2015.

6th Annual Tomato Fest

According to Chef JF, tomatoes are the ultimate summer fruit. Not only are they ripe, juicy and brimming with sunshine, heirloom tomatoes present a wide range of flavours to tempt the palate. With the abundance of heirloom tomatoes available locally each year, we are celebrating with our 6th Annual Tomato Fest. Burst into these juicy tomatoes with this month’s three-course feature menu of Heirloom Tomatoes prepared for you in a various ways with optional wine pairings.

Here are some recommendations from our menu’s selection.

Allow our Chef’s to ripen your palate with the Tomato and Nectarine Salad. The natural sweetness of the nectarines bring out of the flavours of the juicy tomatoes, while the perfectly seared scallops melt in your mouth. Settle in with our Sommelier Rachelle  who recommends the Synchromesh Rieslingas it is vibrant and fruit driven with a balanced dry finish.

Stay out fishing for the silky texture of the Grilled Lois Lake Steelhead and Prawn Duo accompanied with the bright yellow tomato and warm vegetable salad, smoked plum tomato and black garlic vinaigrette. As the sun sets, the salmon hue of Le Vieux Pin Rosé, will compliment your evening with it’s delicacy and structure.

Pair your fruit picked dessert such as the Berry and White Chocolate Clafoutis with the Late Harvest Cabernet/MerlotLate harvest wines are less sweet then some dessert wines perfect for fruit based desserts, leaving you feeling sun-kissed.

For more of the menu Click Here.

Lobster and Scallop Cake

Watch to see Chef Sheldon describe his creation of the Lobster and Scallop Cake exclusive to our menu.

If you haven’t tried it yet, there’s only one week left before the Lobster Fest menu ends.

Click here for the menu

Ocean Wise Lobsters

Did you know that a recent scientific study predicted a world-wide fisheries collapse by 2048? An estimated 40% of what is caught in commercial fisheries are considered bycatch. These are species that have been caught and are left either unintended or discarded, are unmarketable, undersized and or endangered. Unfortunately, when tossed back overboard they do not survive.

Watch here as Chef JF explains why Provence Marinaside chooses Ocean Wise.

As the world’s marine life is quickly being depleted, we aim to reduce the threat of endangering our marine life by choosing Ocean Wise to give you the choice to consume sustainable seafood. When dining at Provence, the Ocean Wise symbol marks the assurance of your sustainable seafood choice, which ensures the health of our oceans for generations to come.

To help support ocean-friendly choices, join us this month for Lobster Fest and make your contribution to sustainable seafood.

Click here for this month’s Lobster Fest menu

(source: oceanwise.ca)

Celebrate Father’s Day

There is nothing like eating a rack of lamb while overlooking Yaletown’s waterfront view. Except pairing it with a glass of wine in your hand. This Father’s Day sit back and watch as your dad devours his tender, cooked to perfection rack of lamb encrusted in dijon and fresh herbs and served with a side of market fresh vegetables.

And if you’re really looking to win best companion of the year award, pair his meal with the La Stella Fortissimo. It’s bold structure and ripe fruit fill out the frame, while the flavours of cassis and cherry mingle with a touch of oak and savory undertones. And if you’re wondering what all that means… it means that it will go perfectly with the lamb.

reserve-now.