Carlino, the new full-service restaurant conceived by Kitchen Table Restaurants, opened its doors on Wednesday, December 1 in Shangri-La Vancouver, under the culinary helm of award-winning chef, Mark Perrier.
Inspired by the Friuli region of Italy — and more specifically, by one particular Friulian: Carlino, the grandfather of a Kitchen Table partner — the menu pays homage to British Columbia and the similarities it shares with northern Italy from the mountain ranges and forests, to the lakes and coastal waters. As well as classic Friulian dishes, guests will find specialties from neighbouring regions Trentino and Veneto. “We’re providing diners with a novel approach to northern Italian cuisine,” Chef Perrier says. “One that’s a culinary adventure offering lesser-known dishes as well as familiar favourites.”
Simple and soulful, Perrier’s dishes rely on the quality of ingredients and a beautiful balance of flavours to delight and seduce the diner. It’s a menu created to showcase hidden culinary gems. “Local ingredients are sourced from small producers and farmers in the area, such as our eggs from the 100 black copper Maran hens and the lamb we raise ourselves at our group’s family farm in Abbotsford,” Perrier explains.
The integrity of the menu depends on fresh, seasonal ingredients and will change to make the most of nature’s bounty. Dinner includes choices from an à la carte menu, but the main focus will be on the fai tu chef’s family-style tasting experience. Priced at $85 per person for dinner, fai tu is an Italian expression that recognizes the skill of the chef by giving them a free hand to select your meal – loosely translated, it means “you pick.” Ever rotating, Chef Perrier’s fai tu menu will offer some of his favourite dishes, new recipes, and will always showcase the best of the season.
Bar Manager Gianluigi Bosco has designed an intriguing list of signature cocktails and zero-proof libations that includes signature aperitivi for pre-dinner sipping; Carlino’s Libations, which lean on fruit- and herb-infused liquors for fresh flavour combinations; and zero-proof drinks to tantalize tastebuds. The wine program, led by Wine Director David Steele, matches the menu, with a focus on the wines of Friuli, Trentino, Veneto and the rest of Northern Italy.
Carlino’s airy and elegant dining space features an olive tree — flora firmly rooted in Italian culture thanks to its historic and crucial role in the country’s cuisine — taking centre stage in the heart of the dining room, where it can also be viewed from the bar and lounge. A private dining room for up to 24 guests is also available. Carlino is also open for breakfast, with favourite morning fare, and lunch, which shadows the dinner menu.
