The inner tourist in me was loud and strong when my friends and I decided to make the ultimate tourist restaurant reservation at CN Tower's 360 Restaurant. Touristy destinations' restaurants like Vancouver's own Top of Vancouver Revolving Restaurant (downtown) aren't usually well received so I expected only a view and overpriced "food" when ascending the 33 floors via CN's high speed elevator. But...I guess you can say I was in for a surprise that night.

The five of us decided to get the full on dinner experience so what better way than to follow the prix fixe menus that come in $65 and $75 options. We started off with the typical complimentary bread and ordered a few drinks to start off. The sangria wasn't too shabby as well - surprisingly fruitier and sweeter than expected.

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Here are the $75 menu's amuse bouches. Definitely bite-sized but packs in a lot of flavour.

+ appetizer: a creamy scallop soup

+ appetizer: a creamy scallop soup

The appetizers were by no means disappointments. The soup was light but still was able to retain a pleasant creaminess to it. The scallops were divine though-plump and juicy with a slight sweetness to them. The pancetta tart was in my opinion, the best appetizer in terms of taste, fillingness, and size. From first glance, it looks as if there's a lot going on with the plate but everything just comes together after the first bite into the tart. Slightly crisp tart shell with a hearty pancetta filling mixed with a variety of greens. That is then paired with the abundance of nuts, snow pea vines, pickled celery root slaw, and truffle vinaigrette. From the crunch of the greens and nuts to the creaminess of the tart filling, this appetizer offers a lot to start off the meal. Just thought I should note that everyone who ordered the tart for appetizer was much more full by the end of the night.

+ appetizer: summer pea and house cured pancetta tart

+ appetizer: summer pea and house cured pancetta tart

+main: pan seared atlantic salmon

+main: pan seared atlantic salmon

+main: citrus glazed boneless half chicken

+main: citrus glazed boneless half chicken

+ main: alberta AAA 10oz peppered striploin steak

+ main: alberta AAA 10oz peppered striploin steak

My own appetizer was the Pan Seared Atlantic Salmon which came with mantane shrimp, tomato vingaigrette, fingerling potatoes, wilted spinach, and torn basil leaves. A great light main to accompany the heavy tart previously. The seafood was soft and tender though I would have liked my salmon to be less rough. The light tomato based broth at the bottom added a nice sour dose of flavour. The half chicken was definitely much heavier than the salmon and had much more bold flavours from the puree at the bottom. The meat was oh-so tender though and very nicely cooked - not too rare or overcooked. However, the real killer of the mains is the AAA striploin steak - 10 ounces of fatty, tender, juicy goodness on a plate with creamy mashed potatoes and an amazing sauce (which we asked for more of). Although delicious, my friends and I being (pretty big-appetited) girls had trouble finishing all our mains especially the steak but after another gruelling hour of cutting through two orders of striplion, we were finally able to move onto dessert.

 

+ dessert: caramel cake with a scoop of salted caramel ice cream

+ dessert: caramel cake with a scoop of salted caramel ice cream

Almost KO-ed after our mains, we were afraid we wouldn't be able to down our mouth-watering desserts but thankfully, our dessert stomachs arrived at the same time our servers brought our final courses. My dessert was the caramel cake (loaf thing) which was topped with a generous scoop of salted caramel ice cream. Very soft and sweet loaf which wasn't as heavy as I expected it to be. I love contrasting temperatures when it comes to desserts and this dish does just that - warm caramel loaf with a ice cold scoop of salty sweet ice cream. I would rank the sweetness level to be 7 on a scale of 10 (being the sweetest). Another dessert we ordered was the Chocolate Tower which had thick chocolate mousse as well as fresh berries and Grand Marnier creme Anglaise. Definitely at least a 9.5 on my sweetness scale. The chocolate coating outside hid the true rich chocolate mousse core of the tower which tops a (just as sweet) layer of creme and berries. A bit too much for my friends and I but if you have an intense sweet tooth, this may be the one you're looking for. The Maple Syrup Three Ways was our last dessert which is literally Canada on a dessert plate: maple cheesecake with partridge berry relish, maple walnut tart with maple walnut ice cream, and maple creme brulee. Surprisingly not as sweet as expected but still gets a 6 on the sweetness scale! I would say that the tart and creme brulee were our favourites while we found the cheesecake to be a bit too heavy for our liking (maybe due to our previous AAA steak?).

 

+dessert: chocolate tower

+dessert: chocolate tower

+ dessert: maple syrup three ways

+ dessert: maple syrup three ways

+ dessert: maple syrup three ways

+ dessert: maple syrup three ways


 R E V I E W.

+ food quality: 9/10 
+ service: 9.5/10 - really nice staff and although we spent so long eating that our servers had to keep telling the kitchen to hold off on our next course, they were polite and even funny too :)
+ price/affordability: 9/10 - I found the meal to be of really great value considering the location, food quality, and portion sizes
+ atmosphere: 10/10 - great view of the city, both day and night
+ overall: 9.5/10
360° Revolving on Urbanspoon
 

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