Ten Ten Tapas is a new restaurant in Downtown on Beach Avenue right below the Burrard street bridge. They specialize in West Coast Tapas made by Executive Chef Nourdine Majdoubi.
If you are sitting on the patio, you can view false creek, the Granville Street bridge, Granville Island, and lots of boats.
They also have indoor seating, which looks much nicer than the furniture on the patio. But, with the nice Summer and heat, we opted to sit on the patio to enjoy the nice weather while it lasts.
While having a variety of tapas, alcohol is needed to really relax after work. For Cruzpresso, he enjoys relaxing with a nice glass of white wine.
M and Scarface settled for Hoegaarden as it is light and has a nice citrus aftertaste.
I am a fanatic for Japanese beer, so I got Sapporo. It’s light and crispy, which goes will with some tapas. With all our drink set, it’s time to dig in.
As I was invited by the restaurant to dine here, portion-sizes may not be exactly the same as depicted in the images.
Duo of Hummus and Guacamole served with baked pita bread. The hummus was amazing with the right amount of garlic. As for the guacamole, we really wanted to like it, but it fell a bit flat. It was hard to figure out what it was but perhaps it was some salt or more acidity.
Vegetarian Spring Rolls is packed with onions, cabbage, tofu, bean sprouts and mushrooms and served with a sweet chilli and plum sauce. It was good and very enjoyable as little bites to go with drinks.
Wasabi Sui Mai was a very interesting item on the menu and I couldn’t wrap my head around it. Who would be daring enough to make that pairing. As we are all adventurers, we were not afraid to chow down on these little bombs of pain.
We popped it into our mouths, chewed a bit, and BAM…the sensation of wasabi travels up your nose and makes your eyes water a bit. These are definitely something to order if you want to make your friends squirm.
Pan Seared Crab Cakes is served with a harissa mayo and a pineapple tomato salsa. There is also balsamic reduction on the bottom. I found the crab inside to be nice and sweet but the coating of the crab cake was a bit thick.
Stuffed Organic Beef Meatballs is stuffed with emmental cheese, fennel, cinnamon onion chutney and red pepper coulis. It had a nice soft texture and the pepper coulis wasn’t hot either.
Pipita Shrimp are pan-seared with a pumpkin seed crust, citrus vinaigrette and a balsamic reduction. The shrimp was cooked till it had a nice firm texture.
Pipita Scallops are pan-seared with a pumpkin seed crust, citrus vinaigrette and a balsamic reduction. Same treatment as the shrimp. The scallops were cooked to the right texture. But, I started noticing this trend where most dishes did have that balsamic reduction sauce, which leaves a dark color to the food.
Poached Saffron Salmon is made with wild west coast salmon, grilled fennel and a saffron sauce. The saffron taste was very subtle. It took us a while to pick up on that taste until the manager told us. The salmon was cook nicely and it was still yummy and moist on the inside.
Stuffed Portabellini Mushroom is stuffed with spinach, jalapeno, red onions, blue cheese and finished with a basil vinaigrette. I felt like there was a lot of conflicting flavoures on the mushroom that it drowned out the taste. You can really taste the dominate flavour of the blue cheese.
Duck Breast is pan-seared with bok choy, jicama, and the sweet balsamic vinaigrette. The duck was delicious and tender. Quite enjoyable.
Broccolini Almondine is sauteed almonds and broccolini. It was really good.
Grilled Fluffy Polenta was delicious as well.
Chocolate Mousse Cake is topped with gooseberry, strawberries and has a blueberry sauce on the side.
Overall, the restaurant is a great place to chill in the Summer over some drinks and bites. Certain dishes were lacking and definitely needed to showcase more of west coast’s delicate seafood.
We Rate Ten Ten Tapas:
1010 Beach Ave