On a late summer evening, a looming thunderstorm and cloudy skies does not, in any way, deter the beauty of the majestic rolling Alberta hills at Sirocco Golf Club. There a herd of deer is traipsing among green fields, bales of hay are tightly wound and a falcon perches on a wooden stump. Inside at Siraia restaurant, the menu is based on local, high quality ingredients made into dishes that are classic with an Asian twist. Whitney, Siraia’s in house sommelier does a fine job of pairing purely approachable and drinkable wines for each course.
Starters: Prawn and lobster arancini with togarashi flour and served with saffron aioli (pictured).
Seafood tasting for two – crab cake with pickled vegetables, prawn ‘cocktail’, seared BC albacore tuna with togarashi and wasabi.
Mains:
Ricotta gnocchi Americaine- white gold gnocchi, Nova Scotia lobster, truffle oil and arugula.
Sweet soy marinated sablefish with roasted poplar bluff potato, seared arugula, wild mushroom and orange tamarind sauce (pictured).
Lois lake steelhead salmon in a bouillabaisse broth with mussels sauteed potatoes and rouille.
Dessert:
Salted caramel cheesecake
