On the basis of the thread from 2015, we booked a meal at Three Ravens over the Thanksgiving weekend and had a wonderful time. As others have mentioned, it is a modern setting with beautiful views through the floor-to-ceiling windows. Service was friendly, attentive, and not intrusive. The menu focuses primarily on AB and BC ingredients, with the sourcing clearly described. The seafood is all OceanWise.
We constructed our own version of a tasting menu by sharing 5 apps followed by one main and then two desserts. We also split drinks, starting with the Moraine High Line: Wild Life gin, Chambord, pineapple juice, pomegranate juice, lime juice, and a maraschino cherry. It was a lovely mix of fruit flavours. They first brought out a chewy bun with three butters: garlic and herb, mango, and beet. We also had an amuse-bouche of duck confit, beet jam, and micro basil, which was very nice.
We started with smoked Fraser River sturgeon with house-made bacon, bacon jam, picked white asparagus, fresh berries, avocado mousse, watermelon radish, Northern Divine caviar. It was delicious and was served covered with glass, which held in the smoke until the glass was lifted off. We also tried a special app: pan-seared trout with pecorino and truffle sauce, turmeric puffed rice, pistachios, pickled grapes, broccolini, deep fried kale, and chanterelles. The trout was a tad overcooked, but the flavours and textures mixed well in the dish otherwise. The above two dishes were paired with a glass of Tinhorn Creek chardonnay - buttery.
Next up was Alberta elk tartar with dehydrated bison dust, house-made mustard, local tomato jam, fried bannock rounds, pickled cipollini onions, watermelon radish, sous-vide egg yolk, pecorino aioli, white balsamic pearls. It was a fun riff on the standard steak tartar. We also had 4 K Farms rabbit-cranberry-cashew terrine with crispy (but oily) lamb sweetbreads, shaved celery and apple salad, apple-coconut sauce. Our last app was a spice-rubbed Itsumo seared ahi tuna with fire-roasted grapefruit, sous-vide pineapple, BC kelp and tofu salad, caramelized orange emulsion, wasabi mayonnaise, watermelon radish. This dish needed a little more salt and seasoning (particularly the tofu salad). The above three dishes were paired with a glass of 2014 Mission Hill, Five Vineyards, Okanagan Valley pinot noir.
Our one main was Alberta Bison tenderloin with sunchoke cream, salad of wild arugula, pickled white asparagus, pecans, apricots, dates, shaved pecorino, balsamic and Fallentimber mead syrup. The tenderloin was perfectly cooked, juicy, and went particularly well with the sunchoke cream and balsamic/mead syrup. It was paired with a glass of Tres Picos, Borsao garnacha, Campo de Borja, which almost had cinnamon overtones.
For dessert we had the strawberry-yoghurt panna cotta with fresh berries, papaya sorbet, cranberry and almond biscotti, watermelon, lemon syrup. We also had crunchy hazelnut-passionfruit japonaise with dark chocolate ganache, lavender marshmallows, blueberry jellies, red fruit coulis. The latter was the more interesting of the two, but both were fun. The were paired with a glass of Chateau Loupiac-Gaudiet, Bordeaux. With our bill, we also got a couple of pieces of chocolate bark.
Overall, a great place for a meal filled with interesting flavour and texture combinations plus a great view. It's also a nice change from some of the more traditionally-styled places in Banff.
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