At Ocean7, in the Kingfisher Resort, we didn't pay extra to dine in the pods, but did have a fantastic first night meal.
Each of us had the vegan smoked surfside king oyster mushroom carpaccio with crispy onion, hazelnut, mint & basil pistou, black cherry puree, and pickled heirloom carrot & radish. A fantastic flavour mix of textures and flavours that was a great reintroduction to the restaurant.
For our main we each ordered the Kingfisher seafood pasta with Prontissima squid ink fusilli, wild prawns, Hokkaido scallops, Salt Spring mussels, Baynes Sound clams, and Nori crumb. My first, and best, experience with squid ink pasta was the first time I had it in Venice. This is the second best. The earthy taste of the ink infused fusilli, seafood simmered tomato sauce, and quality shellfish had each ingredient standing on its own while complimenting one another. A standout.
For dessert I had the Basque cheesecake with candied apple, Amaretto creme anglaise, and almond crumble. Reminded me of my time in Bilbao, Spain.
My wife had the trio of ice cream and sorbet which I graciously helped in consuming. They were tasty and tart, except the vanilla in the middle which was creamy and forward in its vanilla taste.
A perfect start to the weekend of wonderful food.
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