This was my first stop during Dine Out Vancouver 2016.
Ancora is a Peruvian-Japanese restaurant at the foot of Howe street, occupying the space that was previously home to Rob Clark’s “C” restaurant.
This is a gorgeous modern dining space, bright airy, elegant and contemporary.
We stuck with the “Dine Out” menu for this meal.
After we ordered, our server brought over some Complementary bread
This consisted of a pair of slices of crusty multigrain bread, and a larger pair of slices of tender quick bread. It came with a small dish of creamery butter. This was pretty good bread, I preferred the quick bread.
My appetizer was Crab Causa
This is a cold appetizer dish consisting of a tower made from mashed yukon gold potatoes, dungeness crab salad, a slice of hard boiled quail egg, served on a bed of kalamata olive emulsion, and a crispy yam chip in a dollop of huancaina sauce.
This is a pretty good dish. I’m not a fan of olives, it didn’t really sell me. I like the potato and the cold crab salad. The seasoning was about right, but the flavors of this dish were understated.
My dinner companion’s appetizer was the LOBSTER BISQUE
It was topped wih a chive crème fraiche. Since I only had a small taste, I can’t really comment on the dish too much.
My companion’s entree was the BRAISED BEEF SHORT RIB topped with natural jus.
It’s served an a bed roasted mushroom puree, with an onion marmalade, roasted brussels sprouts, baby carrot.
My entree was the PACIFIC LINGCOD PAELLA
It’s served on ‘forbidden’ black rice, chorizo, Peruvian corn, smoked paprika emulsion. I liked this dish a lot. The cod fillet is seared on both sides, and finished to the just the right doneness. I didn’t care too much for the black rice, it was a little grainy. But I liked the knobby kernels of corn. The chorizo was rather mild and easy to miss.
My companion’s dessert CHOCOLATE RASPBERRY MOUSSE
It’s served with a raspberry compote, and a dollop of vanilla ice cream
My dessert was the YOGHURT PANNA COTTA
It’s topped with crushed roasted pistachio, and served with orange marmalade, apple sorbet. The yoghurt panna cotta is mild and delicate and creamy. The orange marmalade had a nice sweet and sour tang. The apple sorbet was okay, but a little icy.
Our server was very pleasant and attentive.
The room, as previously mentioned, is modern, bright, spacious and gorgeous.