provence marinaside celebrates 20 years
Sunday, February 20th, 2022 is a milestone anniversary for us at Provence Marinaside – it’s the 20th anniversary of the restaurant which opened its doors on February 20th, 2002.
On Sunday, February 20th, 2022 we’ll be celebrating by offering a 20 percent discount on all food and beverages – including our award-winning wine list. Hip Pocket, will be on site to entertain guests from 1:00 to 4:00 pm and again from 6:00 to 9:00 pm
Meet some of the long term staff who have been with the restaurant since the beginning in the pdf magazine below.
Whole Fish
During our final week 10 of our Chef’s Top 10, we’re serving Whole Fish grilled. Watch as Chef J-F explains his favorite way to cook a whole fish, which highlights it’s juicy freshness.
Sommelier Rachelle perfectly pairs this dish with Le Vieux Pin Rose, with a pale rose color and floral undertones. The subtle yet juicy wine allows the delicate flavor of the whole Seabream to shine through.
Our Clafoutis is delicious, but why not enjoy it with a dessert wine for an add-on $5? Paradise Ranch Late Harvest Cabernet/Merlot has the subtle hint of tannin balances sweetness which balances the sweet/tart flavors in the Berry and White Chocolate Clafoutis.
Available from 23 to 29 November 2015. Click for reservations
Win* a complimentary entrée on your next visit. Click here
Enjoy Provence Marinaside with your friends. Gift cards available here
Rack of Lamb
During week 8 of our Chef’s Top 10, enjoy the herb encrusted Rack of Lamb. Watch as Chef Sheldon explains the secret in Herbs of Provence and how to cook a rack of lamb to a tender perfection.
Sommelier Rachelle perfectly pairs this dish with the El Petit Bonhomme, a Spanish blend of juicy Monastrell, seasoned with spicy Garnacha and structured Syrah. Sublte earthy notes pair perfectly with succulent Rack of Lamb.
Our Clafoutis is delicious, but why not enjoy it with a dessert wine for an add-on $5? Paradise Ranch Late Harvest Cabernet/Merlot has the subtle hint of tannin balances sweetness which balances the sweet/tart flavors in the Berry and White Chocolate Clafoutis.
Available from 9 to 15 November 2015. Click for Reservations
Win* a complimentary entrée on your next visit. Click here
Enjoy Provence Marinaside with your friends. Gift cards available here
Bouillabaisse
Get cosy during week 7 of our Chef’s Top 10 with this special Bouillabaisse. Watch as Chef J-F explains when he began creating this dish at a young age taught by his mother, inspired by his home in Southern France and his life on Vancouver’s West Coast.
Sommelier Rachelle perfectly pairs this dish with the Maverick Rose, a bold, yet dry, style wine with a vibrant salmon hue. Rose is a classic pairing with Bouillabaise and this one has enough weight and body to stand up to the hearty flavors in the traditional broth. Click for reservations
Available from 2 to 8 November 2015.
Win* a complimentary entrée on your next visit. Click here
Enjoy Provence Marinaside with your friends. Gift cards available here
AAA Beef Tenderloin
The Chef’s will be serving AAA Beef Tenderloin for week 5 of Chef’s Top 10, between 19 to 25 October 2015. Watch as Chef Sheldon explains how to make Provence Marinaside’s special wine and peppercorn jus that’ll seduce your palate.
Sommelier Rachelle recommends pairing this dish with Misconduct Merlot, Okanagan, which was blended and kegged from 2 stand-out barrels in their reserve program. Exclusive to Provence Marinaside, this structured Merlot has a silky mid-palate and is ideal alongside our Beef Tenderloin. Click for reservations
Win* a complimentary entrée on your next visit. Click here
Enjoy Provence Marinaside with your friends. Gift cards available here
Sautéed Prawns Provençal
The Chef’s will be serving Sautéed Prawns Provençal for week 4 of Chef’s Top 10, between 12 to 18 October 2015. Watch as Chef Cory explains how to make the classic Provençal sauce that lights up these wild prawns and radiates with greens of zucchini spaghetti.
These Ocean Wise Prawns pair perfectly with Perret Jongieux, Savoie, from France, a mountainous region of the Alps. Sommelier Rachelle recommends this pairing as its’ mountain-fresh and alpine-clean characters enhance the fresh flavors of this simple dish. Click for reservations
Win* a complimentary entrée on your next visit. Click here
Enjoy Provence Marinaside with your friends. Gift cards available here
Grilled Line Caught Halibut
The Chef’s will be serving Grilled Line Caught Halibut for week 3 of Chef’s Top 10, between 5 to 11 October 2015. Watch as Chef Cory explains how to compliment a juicy grilled halibut with a 3 colour quinoa cake, a simple squash salad and fresh micro-greens that will have you caught in line for a new dimension of textures and flavours.
This Ocean Wise Halibut pairs perfectly with Joseph Mellot Sauvignon Blanc, from the Loire Valley in France, a UNESCO world heritage site and practices sustainable viticulture. Sommelier Rachelle recommends this pairing as it’s fruity, floral and vegetal notes enriches the fresh flavors of this juicy halibut and fresh sides. Click for reservations
Win* a complimentary entrée on your next visit. Click here
Enjoy Provence Marinaside with your friends. Gift cards available here
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
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.
