ARAXI RESTAU­RANT

Whistler Traveller Magazine - - FRONT PAGE -

Seafood, you say? How about a tower? Yes, that’s right: At Araxi, the shell­fish comes in tiers. Van­cou­ver Is­land smoked salmon, B.C. al­ba­core tuna, sus­tain­able tiger prawns, oys­ters, mus­sels and lob­ster share ice space with a se­lec­tion of sushi rolls, jel­ly­fish and sea­weed salad. “The key is va­ri­ety,” in­sists Ex­ec­u­tive Chef James Walt. “Ev­ery­body loves chilled seafood, and this way you get to try sev­eral types.” The tiers can be or­dered as a sin­gle layer, a dou­ble, or the grand triple af­fair. “When they land at the ta­ble, there’s an ex­cite­ment – a def­i­nite wow fac­tor,” Walt says with a smile. And it’s not just the fresh fish … the gar­nishes are just as de­li­cious. Salmon roe, ponzu pearls (for the tuna), a cu­cum­ber salsa for the mus­sels, mignonette and, of course, a tra­di­tional cock­tail sauce. Cham­pagne is never a bad tip­ple to pair with a seafood tower, Walt says. Or stay lo­cal with Blue Moun­tain sparkling wine. “Bub­bles are great. A vodka mar­tini works pretty well, too,” he says. “And per­son­ally, I do like it with sake.”

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