While its name may sound bougie, Royal Dinette delivers quality artisanal and seasonal ingredients without a supremely outrageous price tag, and its new spring menu is no exception.
Royal Dinette is one of those, can’t-go-wrong-here places thanks to Executive Chef Eva Chin’s carefully curated Pacific Northwest menu. Its prices are on point for fresh and local fare.
It also doesn’t hurt that this restaurants’ cocktail program was designed by bar manager Kaitlyn Stewart – AKA the best bartender in the world.
No really, after her victory at the 2017 World Class Bartender of the Year competition, we wouldn’t expect anything but extraordinary from the new cocktails for the warmer season.
Chef Chin has incorporated some stunning dishes featuring crisp spring flavours on the seasonal menu, including plated-to-perfection Hawaiian Kanpachi with sorrel, frozen coconut, preserved roots, and macadamia.
Other lighter bites that seriously hit the spot? The Chicken Liver Toast, so simple, yet so satisfying. This selection is the perfect combo of mushrooms, grape jelly, and a light drizzle aged balsamic to finish.
The Haida Gwaii Razor Clams are a total showstopper and feature Humboldt squid, a cured egg yolk, and brown butter dashi. This dish is plated like a nest, and if that doesn’t say spring eats we don’t know what does.
The charred cabbage here makes you forget you’re eating a vegetable, which is always amazing, and it pairs perfectly with the delicate roasted Thiessen Farms Quail (that comes complete with finger bowls on the side).
Watch for tiny bones in this truly unreal order. Great if your party wants something to blow them away. The same goes for spicy Squid Ink Conchigle, which brings just the right amount of heat in the form of Calabrian chili jam.
Address: 905 Dunsmuir Street, Vancouver