01 / ABOUT THE PLACE
About this place
One of the pleasures of the menu at trias dining is choosing how to enjoy the mussels. Salt Spring Island mussels are available steamed, in classic or original wine-steamed versions, and in bouillabaisse. Steamed mussels make a lighter first dish; the wine-steamed options suit a glass alongside, while bouillabaisse brings the seafood into a rich soup. Add the “finishing risotto set” to round off a meal built around mussels.
One visitor’s account of lunch mentions pasta made with large Salt Spring Island mussels, with a pleasant kick of chilli. Even with the same shellfish, pasta, steamed dishes and bouillabaisse make for different kinds of meals, so the menu can suit anything from a single lunch dish to an evening of wine and several plates.
Around 10 wines are available by the glass, and the restaurant says they can be ordered in pours from 60 ml, making it easy to try different pairings. The menu also includes Icelandic lamb, such as bone-in saddle and rump, for those looking beyond mussels. The Sakuragaokacho branch of trias dining offers lunch courses ranging from a lighter weekday option to a reservation-only course with wine-steamed mussels, a choice of main, and risotto.
