VISA Infinite Dining Experiences are always exceptional evenings with incredible dishes curated by Canada’s top chefs. Each Dining Experience is unique. Featured dishes using the freshest, local ingredients executed by the best of the best.
It was so exciting when IDMG Culinary announced that Victoria would be host to the most recent VISA Infinte Dining Experience.
Three celebrated chefs. One unforgettable evening on the coast.
and Culinary Director Alex Kim of Glowbal Group & Five Sails
A one-night-only Collaborative Coastal Tasting Experience
at Marilena Cafe.
An evening inspired by the season, featuring exceptional seafood, thoughtfully paired wines and a collaborative multi-course menu crafted exclusively for this VISA Infinite Dining event.
First I must acknowledge the venue for this VISA Infinite Dining Experience – Marilena Cafe is an exquisite space that brings back the elegance of fine dining. That is not to imply that it is stuffy or too formal. The space is well designed with a number of seating options; spacious yet cozy banquettes and booths anchor one end of the space, more intimate smaller tables are tucked away from the bar and high top seating. Plus of course their outdoor/indoor year round patio space. These well thought out dining areas allow for intimate dining for two to room for a group of friends. The restaurant also features a wine room lined with a selection of outstanding wines.
For this evening guests were seated in the main dining area with a mix of booths, intimate tables as well as long table seating for small groups. Diners had a choice of reservation time starting from 5:00 pm to the last seating at 8:30 pm.
Of course we were all there to experience the culinary magic of the three top chefs paired with excellent British Columbia wines.
The room is sumptuous and the crowd enthusiastic. The menu:
Canapés
Prime Seafood Palace + Five Sails + Marilena
Fraser Valley Chicken “Nugget”
kaluga caviar, creme fraiche, dill
Inside the nugget a moist, tender pieces of chopped chicken topped with a tasty, ever so slightly salty caviar enhanced by the creme fraiche and fresh dill. Served warm, it was delicious.
Charred Spring Legume Tart
green chili, mint
This spicey tart was lemony fresh, crisp and colourful. The light spice peaked the appetite.
Spot Prawn Chawanmushi
dill oil, trout roe
The trout roe added a tasty crunch with the perfectly cooked spot prawn, bursting in the mouth with the flavour of the dill oil. A lemony flavoured custard that was so smooth, light rather than rich. The bit of spice from the chili and mint complimented the spot prawn very nicely. Such a treat.
Paired with
Tinhorn Creek Blanc de Blanc, Oliver, BC, NV
The wine is light and refreshing with a of citrus. A nice level of acidity. The wine paired perfectly with the snacks and the Spot Prawn Chawanmushi.
Five Sails: Hamachi Crudo
yuzu kasha gazpacho avocado, cucumber
The Hamachi Crudo had a lot going on. It was sweet and also savoury. Tangy and delicious. The fresh cucumber balls made the fish come alive with flavour. Sharp, but in a good way. This dish was refreshing and flavourful. The crunch of the cucumber and greens was the perfect juxtaposition. A fabulous dish, super fresh and totally satisfying. The acidity of the yuzu kasha gazpacho was exceptionally good, balanced by the crispy cucumber.
Paired with
Stag’s Hollow Albarino, Okanagan Falls BC, 2025
The wine pairing worked well. The wine had good acidity a medium body and a smooth finish.
Prime Seafood Palace: Eggplant Parmigiana
sesame-crusted eggplant
preserved tomatoes, thai basil
The Eggplant Parmigiana was crisp on the outside, succulent and soft on the inside. The Parmesan cheese added a decadent richness to the dish. The fresh herbs added both texture and interest to the dish. The dish was surprisingly quite filling.
Paired with
Martin’s Lane Naramata Ranch Vineyard Riesling, Naramata Bench BC 2023
The wine showed some dusty rose, lightly scented and lightly flavoured with intense citrus notes. With the dish the wine comes alive with pronounced acidity which initially was missing. Later after some air time, and on its own, the wine was excellent.
Prime Seafood Palace: Clams Pasta
littleneck clams, smoked bacon
shallots, chives
The combination of the clams, al dente pasta and foam was delicious. The smoked bacon added a savoury flavour. A terrific dish. The West Coast at its best. The sauce is briny and super flavourful. So many flavours mingling into perfection.
Paired with
Tantalus Rosé, Kelowna BC, 2025
Initially a scent of red candy with floral notes. A lovely colour in the glass. The wine is very fruit forward with red fruits mingling with white peach. As the wine sits it starts to develop some strawberry notes. A good pairing.
Marilena: Slow-Cooked Hecate Strait Halibut
kohlrabi, daikon, lemongrass coconut broth
The halibut was flaky, moist and flavourful. The lemongrass coconut broth was an excellent accompaniment to the texture of the fish. The unique combination of lime and licorice flavours was enticing.
Paired with
Evolve Grenache, Okangan Valley BC, 2021
The wine was ripe, rich and flavourful. Exhibiting good acidity with mellow tannins.
Five Sails: Brant Lake Wagyu Galbi
pomme aligot, black truffle
charred asparagus
This dish was everything you would expect from a Wagyu. The texture is buttery while the flavour is savoury and exquisitely rich with the pomme aligot over the top goodness.
Paired with
Poplar Grove CSM, Penticton BC, 2022
The wine was superb with this dish that definitely challenged. The wine evolved and pushed expectations.
DESSERT
Marilena: Guanaja Chocolate and Blackberries
I’m not sure there is anything left to say about this Guanaja Chocolate and Blackberries decadent, lavish, extraordinary, delicious, unbelievable delicacy.
Chandelier
Stillhead Blackberry Gin, Hornitos Blanco Tequila, Green Chartreuse, Fino Sherry, Cara-Cara Orange Balsamic, White Chocolate
With thanks to the chefs for their outstanding cuisine and thank you to the Marilena team for an extraordinary evening with excellent service. Images: MyVanCity. Also thanks to IDMG Culinary Marketing for two complimentary dinners in exchange for providing pre-event promotions and to facilitate this feature. I left a gratuity equal to 20% of the value of two dinners for the Marilena team.