If you can’t make itout for dine out either, their Omakase is amazing too.ĭine Out Vancouver is upon us and Italian Kitchen by the Glowbal Group is participating again this year with their $45 dinner menu including an appetizer, entree, and dessert.
There are only limited reservation spots left, so if you luck out, they still have lunch service for their regular lunch menu. Overall, if it’s your first time dining at Torafuku, it’s a good introduction to their menu with the limited Dine Out Vancouver menu. This has a Thai milk tea panna cotta with coconut brown butter caramel, and a sesame cookie. It has chocolate ganache, hazelnut feuilletine, raspberry coulis, and coffee mascarpone mousse. This is a staple dessert and it’s been on their menu for some time. The execution of this dish was a bit off when we dined here, so the pie and bobba were a bit dense. This is a dessert newer on the menu and it is a Japanese Kabocha squash pie topped with brown sugar bobba. This was ok and a filling dish but it was a tad on the salty side. This has Bucatini pasta, mixed mushroom, lemon essence, kale, gem tomato, onion, yuzu brown butter, ricotta cheese, and gremolata.
The risotto is nice and creamy with the deliciously seared scallops. This dish is a bit lighter and it has seared scallop, risotto, fermented radish, swirl egg, kalamansi watercress salad, and black bean brown butter sauce. The steak is beautifully cooked and that brown butter beef jus hits the spot. This dish is gluten-free and it was delicious as always. This has AAA Striploin Steak, saute kimchi, pickled cipolini onion, French beans, root veggies, fingerling potato, and a tamari brown butter beef jus. Highly recommend if this is your first time here. I’ve had this dish so many times and it rocks. It has fried brussel sprouts, cauliflower, broccoli, crispy quinoa, chickpeas, roasted almond, and a black bean balsamic vinaigrette. This is a classic item on the menu and it’s so popular. The savoury egg custard is so delicate and the flavours are light and the go with each other. This is a Chawanmushi mushroom steamed egg royale with winter root vegetables, and seaweed. Good textures from the crisps and well balanced. This has pieces of duck, peking duck style salad, arugula, grapefruit, micro herbs, dumpling crisp, taro chips, hoisin plum vinaigrette. This dish is gorgeous and made of burrata, lollarosa, oakleaf lettuce, radicchio, Belgium endive, tofu pear butter, roasted kabocha squash, edible flowers, and a lemon shallot chardonnay vinaigrette. Named after Torafuku’s dedicated florist – Garden Party Flowers. The dressing and miso go so well together. There is calamari hiding inside the warm romaine salad, which is topped with shaved parmesan, radishes, tempura crisp, and their sake kasu miso Caesar dressing. The crispy rice puffs is a great texture to go with the beef tartar. It’s also a gluten-free dish on the menu too. This dish is wagyu beef tartar, galbi sauce, quails’ egg yolk, charred pineapple puree, crispy rice puff, and wasabi greens. The meals starts off with warm baguette with their daily spread. You get to pick and choose the courses you want from the menu and it’s a pretty solid menu to check out their classic dishes or some new ones. Unlike last year, they do not have a Dine Out lunch option this year, but their regular lunch menu is available and it’s quite fantastic.ĥ courses shared plates with a minimum of 2 people is a great price.
If you don’t have your reservations yet, book them now as its 80% all filled up. Dine Out Vancouver begins today and we got a sneak peak of the $45 Torafuku dinner menu.