Eating in Vancouver was contacted by the owner of Onyx Steakhouse & Lounge in White Rock and Port Moody and he personally invited us to dine at his restaurant, on-him, to sample his extensive dinner menu. We accepted his generous offer and visited the Onyx Port Moody location last Friday evening.
Situated inside the contemporary Sutter Brook Village in Port Moody, Onyx is a modern restaurant & lounge that puts an innovative twist on the classic steakhouse. They are devoted to cuisine & wine as demonstrated by their extensive wine list and top quality cuts of meat that they dry-age themselves, in-house.
Upon our arrival, we were greeted by a friendly hostess and seated at a comfy and spacious booth near a cozy gas fireplace in Onyx’s sleek and stylishly decorated dining room. We commenced the evening with a refreshing lime basil rum cocktail and enjoyed our starter of warm dinner rolls with whipped herb butter.
We mentioned to our server that we wanted to share a salad and when it was presented to us, the kitchen had conveniently split the salad into two plates. This Caesar Salad included crisp romaine lettuce hearts lightly tossed in a creamy garlic anchovy caesar dressing and topped with grated parmesan cheese and crunchy croutons. The lemon wedge served on the side added a lovely brightness to the salad.
Saganaki – which literally means “little frying pan” – is a traditional Greek dish named after the single-serving sizzling skillet in which it is cooked. Our server insisted that we order this appetizer as it’s her favourite. The dish consisted of panko crusted pan-seared cheese, Grand Marnier orange compote brandy flambé and served with thin baguette slices and a lemon wedge. The savoury cheese was warm and gooey and paired well with its sweet citrus topping.
Truffle Lobster Mac & Cheese – If truffle’s featured on a menu, then there’s a good certainty that I’m going to order that particular dish! Now, add lobster and macaroni n’ cheese to the mix and that sounds like the most perfect creation ever made. This dish was baked with a light golden brown crust and had large chunks of lobster and plenty of melted cheese. However, I would have adored more a pronounced truffle flavour.
Even though Onyx is a steakhouse, I decided to order something unpredictable and went with their fish of the day special: Fraser Valley Trout – Pan-seared in a traditional French beurre blanc sauce (white wine, butter, shallots), and stuffed with crab meat and shrimp and then topped with a huge deep-fried onion ring. The fish was well seasoned and cooked perfectly, retaining its moist flesh, and there were a few small bones inside, but that is to be expected with essentially a whole fish such as this.
Filet Mignon – Onyx only serves minimum 40 day aged certified Black Angus reserve steaks that are dry aged and seasoned with the restaurant’s signature Onyx rub. This filet mignon was topped with a bacon mushroom demi glaze and like the trout, it was also served with a large crispy onion ring and carrot and beet root garnish.
Crème Brûlée Trio – Ramekins containing three separate creme brulee flavours, from left to right: Dark Chocolate, Tahitian Vanilla Bean, and Baileys Irish Cream. Each top contrasting layer of hard caramel cracked nicely with a spoon, revealing its rich and creamy custard base. This was a satisfying dessert to share because we had the chance to enjoy three different tastes, with Baileys being our overall favourite out of the decadent trio.
Overall, service was attentive and helpful at Onyx Steakhouse & Lounge in Port Moody and the restaurant provided a sophisticated, yet comfortable dining atmosphere complete with cozy fireplaces and romantic lighting. Visit Onyx on Facebook and follow them on Twitter for up to the minute features!