Cork & Fin is located on Carrall Street in Gastown right beside L’Abattoir and a hop skip away from Chill Winston. I love this area for its diversity and it’s walkable proximity to everything fine dining, lounge, and shopping. I always wanted to try out Cork and Fin as it reminds me of Euro or Montreal architectural and rustic leisure’s. Cork & Fin features the seafood and raw oyster bad along with a notable wine list. It is catered to casual dining and a semi private mezzanine on the second floor.
They offer seasonal $30 Prix Fixe Menu, three courses and Seafood Towers or oysters, chilled mussels, clams, prawns and Dungeness crab.
We came here with a few friends on the first day of Dine Out Vancouver after a few happy hour drinks. I was really excited to come here after Nicole told me she had such a great experience during regular dining that we almost didn’t mind taking the last seating at 9:15pm.
Andy was even more excited that her menu caught on fire… Sorry if you are the next lucky guest, consider it a gift with love from her! I wish I could report that we also had the same terrific experience she did, but unfortunately it left the 5 of us slightly bewildered. Let me explain.
One of the reasons we picked Cork & Fin was because it offered a 3 course meal excluding desserts for $28 – we wanted more savories.
As always complimentary bread is provided. The bread itself is warm and fluffy. The butter itself was inconsistently salty. It appears the salt was not well churned/whipped into the butter properly. There were clumps of salt.
Appetizers: Sawmill Bay Oysters on the half shell served with Champagne mignonette. Fresh oysters with a light tasting mignonette.
Winter Salad, poached pear, gorgonzola, organic greens: A regular spring salad with miniature diced pear that were too small to actually taste anything while gorgonzola overpowered a rather light dish with pungent sharpness.
Although the lobster salad looked appetizing +$7 was not in our budget during Dine Out. We all agreed we would otherwise during regular season.
Salmon Ceviche, heirloom finger radish BC: It was a rather unusual take on the ceviche preparation. I took SMS-ed a picture for Dave to see since he couldn’t attend. His first reaction was that he thought it was smoked salmon cucumber salad. He wasn’t too far off as it did feel like a few slices of smoked salad marinated served with chilled cucumbers slices and green garnishes.
Manilla Clams, saffron broth, crostini: Burnt toast? Seriously? … Not just on one plate but on 4 out of 5 plates. Something I believe Gordon Ramsay would have had a meltdown! The clams itself was pretty tasty and the broth made a good dipping sauce for the bread.
Slow Braised Beef Short Ribs, celeriac & potato puree: Tender beef that falls apart as you tug it with your fork.
Pan Seared Snapper, carrot & ginger puree, bok choy: It came with watercress instead of bok choy. Any other time I would welcome the change; however, not when my greens are wilted. We began to wonder if all the fresh bok choy were sold out and hence we were left with dead stock. Snapper itself was fresh and the skin was slightly crispy – a nice added texture.
We shared a bottle of wine: Cedar Creek – Pinot Gris from Okanagan ‘10: Fruity notes of creamy pear, white grapefruit and some quince marmalade. A crisp wine with lively citrus to finish.
Overall our experience at Cork & Fin was not spectacular (neither was the rough service from the waiter constantly reaching over our heads) which leads to our much heated debate of the importance of Dine Out and whether you would:
- Would you solely judge a restaurant only on your Dine Out experience?
- Would your Dine Out experience be conclusive of what a restaurant has to offer?
- If you previously are a loyal customer of the restaurant and Dine Out disappoints you, would you go back?
- Would you give the restaurant a second chance if they disappoint you during Dine Out?
Cork & Fin Dine Out Menu 2012
Appetizer 1: Sawmill Bay Oysters on the half shell served with Champagne mignonette. BC VQA Wine/Kronenbourg Pairing: Red Rooster Pinot Blanc
Appetizer 2: Winter Salad, poached pear, gorgonzola, organic greens BC VQA Wine/Kronenbourg Pairing: Calona Artist Series Un-Oaked Chardonnay
Appetizer 3: Lobster Salad, bacon vinaigrette, water cress, shiitake mushrooms ( +7) BC VQA Wine/Kronenbourg Pairing: Township 7 Seven
Entree 1: Salmon Ceviche, heirloom finger radish BC VQA Wine/Kronenbourg Pairing: Clos du Soleil Pinot Blanc
Entree 2: Manilla Clams, saffron broth, crostini BC VQA Wine/Kronenbourg Pairing: Cedar Creek Pinot Gris
Entree 3: Cioppino, prawns, scallops, clams in Mediterranean broth ( +6) BC VQA Wine/Kronenbourg Pairing: Kettle Valley Gewurztraminer
Dessert 1: Slow Braised Beef Short Ribs, celeriac & potato puree BC VQA Wine/Kronenbourg Pairing: Red Rooster Cabernet-Merlot
Dessert 2: Pan Seared Snapper, carrot & ginger puree, bok choy BC VQA Wine/Kronenbourg Pairing: 8th Generation Pinot Noir
Cork & Fin
Cuisine: Seafood, Pacific Northwest
Mon 11:30 am – 2:30 pm, 5:00 pm – 10:00 pm
Tue 11:30 am – 2:30 pm, 5:00 pm – 10:00 pm
Wed 11:30 am – 2:30 pm, 5:00 pm – 10:00 pm
Thu 11:30 am – 2:30 pm, 5:00 pm – 10:00 pm
Fri 11:30 am – 2:30 pm, 5:00 pm – 11:30 pm
Sat 11:30 am – 2:30 pm, 5:00 pm – 11:30 pm
221 Carrall Street, Vancouver, BC V6B 2J2