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July Newsletter

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Neros Steakhouse Newsletter

CHEF'S FEATURE

by Neros Chef, Nathan Vasil:

This month we would like to feature our Pumpernickel Crusted Wild BC Sockeye Salmon. Here at Neros we use Fresh Sockeye Salmon from BC. Wild salmon tend to be more flavourful and brighter in colour. That’s because there higher in Omega-3s and their diet contains more krill and no dyes which are added in farmed salmon. The flavorful sockeye salmon pairs great with our house made preserved lemon butter sauce with strong citrus flavors and fresh flat leaf parsley from Neros herb garden.

QUICK TIP

Buying fresh fish from the market or grocery store can sometimes be a daunting task. Here are a few tips to help you find the freshest fish possible. First smell the fish you are buying, fresh fish will not smell fishy it will smell like seawater. Your fish should be shiny and firm to the touch. Next check the eyes, fresh fish will have clear eye not cloudy. Lastly look for dried out or discoloured spots on your fish, this is a good sign that your fish is old or has been sitting in a cooler for a few extra days.

FROM THE CELLAR

Featuring recommendations by Renee Nantais, Neros’ Full time Certified Sommelier:

2015 Pearce Predhomme Old Vine Chenin Blanc, Stellenbosch, South Africa $15.50/glass $62/bottle.

Neros original sommelier Will Predhomme currently produces wines in some of the top wine regions in the world. Despite their versitality and abilty to make great partners for quite flavourful foods, wines made from Chenin Blanc are sorely underappreciated except of course, by sommeliers. Harvested from 38 year old, dry-farmed bush vines, and made with low interevention winemaking techniques, the resulting crisp, dry, white wine is vibrant with fruit character, minerality and refreshing acidity.  

QUICK TIP – WINE PAIRING

Consider the weight of the wine and food so as not to overpower one or the other. This light bodied white has ample texture and flavour to complement Neros SEARED YELLOWFIN TUNA with Pickled Asparagus, Cilantro & Radish Salad, Citrus Soy Aioli.