After drooling over what I saw on the Food Network show, Eat St., I immediately googled Feastro Rolling Bistro after the show… however, I was disappointed to find out that this purple food truck was located by West Coast Davis Bay, miles away from Vancouver. When I was informed that Feastro had moved to Vancouver temporarily upon request, I just knew I had to try it.
Grilled Soft Shell Tacos – Halibut
The batter of the halibut was very thin and crisp, which really kept the fish light and delicious. The fish was very moist and the squeeze of lemon really enhanced the halibut’s natural flavours. The grilled soft shell taco was nicely charred so it added an extra bit of flavour to the whole plate.
Crab & Shrimp Cake with Smoked Cocktail Sauce
The crab & shrimp cake is one of Feastro’s signature dishes. The cake is crusted with panko, which created a wonderful texture contrast with what’s within. The fresh local seafood was well complemented by the smoked cocktail sauce and the delicious crunches from the fried tortilla on top. Accompanied with some seasonal greens and fruits, the dish was less hefty than it looks. However, the crab & shrimp cake did leave a fishy aftertaste for us both…
Sweet Potato Frites with Aioli
Hence, we decided to splurge a little and have the sweet potato frites too! Y’know, sweet potato just makes everything all better… and it did. Strange enough for a gourmet seafood truck, their frites are just delectable. It had the perfect crunch and the sweet potato still had a creamy, moist texture. I would order this again if I ever head back to this purple truck.
Everyone munching away near the food truck!
Although the food exceeds the standards of a food truck, I am a little sad that I never got to experience one of Feastro’s biggest selling points – feast on the beach, glorious meal in the most glorious setting of Davis Bay. Sometimes I feel that the atmosphere plays a great deal to my point of view and I must say, eating in open air by the seashore would have definitely highlighted my experience.
Love,
Rachel
