Basalt is a wine bar and salumeria located within Crystal Lodge – which is perfect for those who don’t want to venture too far in the cold! The setting is intimate and also has patio seating for clearer days. Basalt offers a wide selection of cocktails and (obviously) wine.
On our recent media trip to Whistler, we were greeted with a beautiful selection of charcuterie, cheese but what caught our eyes (and our tastebuds) was the homemade pate. Using simple ingredients in-house, its super fresh, creamy and smooth and was the best thing on the board.
One of our first drinks was the BC Sour – a popular cocktail at Basalt that is definitely Insta-worthy. It’s got a nice balance of sweet and bitter.
The Ginger Donkey is another cocktail that was refreshing, carbonated and on the dry side. If you’re looking for something to open up your palette before eating, this is the perfect drink. The use of grapefruit and rosemary together provided a nice tangy but herbal twist.
The next drink is the Volcanic Caesar – this Caesar is served thick with a fantastically strong, spicy kick.
Our first appetizer is the Devilled Avocado with Crab, drizzled in spicy aioli. The aioli complimented the fresh avocadoes and gave the crab meat and greens a nice taste to them. The inclusion of ginger in the dish is sharp and cuts through the flavours. This dish showcased how fresh ingredients are and is a fun alternative to the typical salad fare.
The next appetizer is the Beet Salad. Our favourite was the candied walnuts, but we appreciated the balance between the sweetness of the beets and pears with the cheese.
Our main dish is the Pork Belly with yams, wasabi aioli and homemade kimchi. The fusion dish is interesting. The pork belly was not too fatty, we would’ve loved to see crisp pork belly skin to add another level of texture. The kimchi was on the milder side and cut the fat of the dish.
Our side was Truffle Fries. We recommend sharing these because there is a lot! If you like your fries well-seasoned, this is the side to get.
And of course, our favourite part of every meal – dessert. This evening, we had Pumpkin Crème Brulee. What we enjoyed was the milder flavour of the brulee and the showcase of more of the pumpkin taste. The cream fraiche was nice and light and the sweetness of the nut brittle added just the right amount of texture contrast to the dish. To top it off, it comes with a small brownie, which is perfect for a chocolate and pumpkin lover to round off their meal perfectly.
Overall, we enjoyed Basalt – it’s a great for a romantic dinner or intimate gathering.
For more information on Basalt, visit their website here: http://www.basaltwhistler.com
Disclosure: Please note, we were invited for a media trip to Whistler and our meal was paid for, however all opinions are our own.
