The Victor’s Spring menu brings together sushi, premium cuts, and seasonal plates. Here are a few highlights from a recent tasting.
We started simply with Victor’s Japanese Milk Bread, which arrived warm with whipped butter. I remember reaching for this right away, and it set a comfortable tone for the meal. The bread was soft with a slight sweetness, and it worked well as something to share while deciding what to order next.
The Avocado Crunch Roll followed, a plant-based option that felt fresh and easy to eat. The mango added a gentle sweetness, while the puffed rice gave it texture. It was one of those rolls that didn’t try to do too much, which made it approachable even for those who might not usually gravitate toward vegetarian sushi.
For something more familiar, the Caesar Salad came with romaine and shaved Brussels sprouts, along with pecorino and sumac-spiced chickpeas. I liked the added texture from the chickpeas and the use of milk bread croutons, which tied back nicely to the first dish we had.
The Murgella Burrata came next and offered a creamy contrast with a touch of sweetness. It was served with red Anjou pear, candied walnuts, frisée, aged balsamic, and sourdough toast. I found this to be one of the more balanced starters, with the fruit and balsamic adding just enough brightness to complement the richness of the cheese.
Moving into the mains, there was the Steak & Sushi, which combined a filet mignon with salmon aburi. I found this dish captured what The Victor does best, offering both steak and Japanese elements on one plate. The ponzu added brightness, and the bok choy kept things balanced.
The Land & Sea was more substantial, with ribeye and tempura shrimp alongside potato purée and broccolini. I remember this being a good option for someone who wants variety without ordering multiple mains. The peppercorn sauce added richness without overwhelming the rest of the components.
We also had The Classic, which stayed true to a more traditional steakhouse format. The striploin was served with a lobster tail, potato purée, broccolini, and béarnaise. I found this to be a straightforward choice for those looking for a familiar combination done with care, and it fit naturally alongside the more modern dishes on the menu.
We also had Columbia River Steelhead Salmon, served with a spring pea and lemon risotto and a caper-tarragon beurre blanc. This dish felt more seasonal, with the risotto bringing a lighter, citrus note that worked well with the fish. It was one of the plates I kept going back to for another bite.
We also tried the Myca Farms Mushroom Cannelloni, which offered a vegetarian option that still felt complete. The black garlic pomodoro gave it depth, and the stracciatella added a creamy element that tied everything together.
The Hamachi Nobu Style and Spicy Tuna were both light and straightforward. The hamachi had a citrusy brightness from the yuzu ponzu, while the spicy tuna carried a bit of heat without overpowering the fish.
The Crab Cake stood out for its texture, with a crisp exterior and a softer centre. The curry aioli added a subtle spice that complemented the crab rather than masking it.
On the side, the Roasted Carrots and Charred Broccolini added contrast. The carrots had a subtle spice from the sumac, while the broccolini carried a slight acidity from the vinaigrette, which helped cut through the richer mains.
One of the more memorable comfort dishes was the Mac & Cheese Waffle, which combined a crisp exterior with a soft, cheesy interior. I didn’t expect to like this as much as I did, but it ended up being one of the more talked-about dishes at the table.
To finish, we shared a few desserts. The Crème Brûlée Donuts were playful, with a crisp exterior and a custard filling. I found these to be the most approachable dessert on the table.
The Basque Cheesecake had a soft, slightly caramelized top and was served with citrus elements that kept it from feeling too rich.
The Dubai Chocolate Crunch Bar offered a mix of textures with pistachios, strawberry gelée, and chocolate mousse, making it a more layered dessert experience.
Overall, the spring menu at The Victor offered a mix of familiar steakhouse dishes and Japanese-inspired plates, with enough variety to suit different preferences. I appreciated how the menu allowed for both lighter selections and more substantial options, which made it easy to shape the meal depending on the occasion.
The Victor is located at 39 Smithe Street, Vancouver, BC.