Boulevard Kitchen & Oyster Bar Vancouver at the Sutton Place Hotel recently added a new Sunday Supper Series each Sunday from March 27 to May 29. The dinner features rustic flavors of Spain’s national dish featuring Paella as the focus. The Spring Menu Sunday Paella dinner carries from the sold-out succession of family style feasts that began with a summer of Sunday Seafood Boils and the fall menu with Sunday Pig Roasts.
Boulevard Kitchen: Sunday Paella Series Menu
$49 per person plus tax and gratuity (based on a two-guest minimum)
- House Sangria Upon Arrival
- Poached White Asparagus Salad
- Paella
- Dessert: Valencia Orange-Infused Chocolate Mousse
Poached White Asparagus Salad: Chef Alex Chen welcomed us off with a refreshingly darker currant sangria and followed light white asparagus salad. The egg still runny was perfect.
Valencia Orange Infused Chocolate Mousse: Quenelle olive oil ice cream is subtly sweet and invigorating. It tasted a little of almond. Saffron orange coulis is great to cut the richness of the chocolate mousse. Dusted with snow powder molecular gastronomy that channels El Bulli and reminds me of the tasting menu at Diva at the Met when Chef Hamid Salimian was there.
Tickets to Boulevard’s Sunday Paella Series events on March 27, April 3, 10, 17, 24 and May 1, 8, 15, 22 and 29 are available online at HERE. $49 per person plus tax and gratuity (based on a two-guest minimum). Featured Spanish wine selections and sangria by the pitcher are also available.
I also highly recommend their Boulevard’s Happy Hour specials. Buck a Shuck anyone?
All food and beverages were complimentary and sponsored by BC Living and Canada Wide Media Ltd. All opinions are completely my own.
Boulevard Kitchen & Oyster Bar
URL: http://boulevardvancouver.ca/
Cuisine: Seafood, Steakhouse, Pacific Northwest
Hours:
Mon 6:30 am – 11:00 pm
Tue 6:30 am – 11:00 pm
Wed 6:30 am – 11:00 pm
Thu 6:30 am – 11:00 pm
Fri 6:30 am – 11:00 pm
Sat 6:30 am – 11:00 pm
Sun 6:30 am – 11:00 pm
845 Burrard St, Vancouver, BC V6Z 2K7
(604) 642-2900
