Joverse II

When out with friends, the Divas have been known to order an entire menu … imagine our excitement when Joverse launched a new idea called The Whole Damn Menu! The concept is simple: the menu has 10+ items, many of which are new, and for only 198$, you can order the whole menu. They recommend that their menu is shared between 5 to 7 people, depending on how hungry you are. And if you don’t want a particular item, no problem, you can replace it with a second helping of a dish you like more. How can you go wrong?

Joverse, Old Montreal Restaurant

It’s always nice to start with something light at the beginning of a meal and the guacamole at Joverse is just the thing. Served with homemade tortilla chips, the guacamole is light and fresh. Studded with fresh corn, pico de gallo and cotija cheese, it makes for the perfect starter.

“Esquites Guacamole: cayenne & lime corn, pico de gallo, micro coriander, cotija fresco cheese, homemade tortilla chips” 14$

“Esquites Guacamole: cayenne & lime corn, pico de gallo, micro coriander, cotija fresco cheese, homemade tortilla chips” 14$

The dishes at Joverse are ideal for sharing and there are definitely some standout dishes on the menu. This includes the Hamachi tartare, served on a bed of avocado. The fish was fresh and cut into large chunks. The orange zest really came through but didn’t overtake any of the other flavours, and the matchstick sweet potatoes added a nice crunch along with the toast points.

“Hamachi Tartar: Avocado, sesame, orange zest emulsion, tobico, fried sweet potato julienne” 20$

“Hamachi Tartar: Avocado, sesame, orange zest emulsion, tobico, fried sweet potato julienne” 20$

Instead of the crab cakes, we were treated to lobster cakes. And while we would have liked more lobster in the lobster cake, we still enjoyed the crispy shell and the sweet meat on the inside. We didn’t care for the tomato and red pepper chutney on top, a simple wedge of lemon is all that was needed to enjoy these little cakes.

“Crab Cakes: snow crab, roasted tomato & red pepper chutney, green onion chiffonade, micro coriander” 15$ The crab cakes were replaced with lobster cakes on our visit

“Crab Cakes: snow crab, roasted tomato & red pepper chutney, green onion chiffonade, micro coriander” 15$
The crab cakes were replaced with lobster cakes on our visit

It would seem that beets are all the rage in restaurants these days. It’s hard to read a menu and not see beets on it. These roasted beets were accompanied by many bold flavours including roasted garlic, balsamic vinegar and feta cheese, but nothing really came through. Overall, it was a surprisingly mild yet fresh dish. We would skip this one on the menu!

“Balsamic roasted beets: Frisée lettuce, pistachio, feta cheese, roasted garlic, balsamic “12

“Philly Cheese: AAA spencer steak, caramelized onion, truffle fondue cheese sauce, brioche” 16$

The mini Philly cheese sandwiches looked promising, however, they fell a little short. The brioche bread was perfect, the steak cooked perfectly, but it lacked salt which made it somewhat bland even with the truffle fondue cheese sauce.

“Korean BBQ Chicken Wings: Gochujang lacquered, sesame, ginger, sambal oelek ranch dipping sauce” 12$

“Korean BBQ Chicken Wings: Gochujang lacquered, sesame, ginger, sambal oelek ranch dipping sauce” 12$

The wings at Joverse are a must! Meaty and perfectly marinated, they carry a nice spicy kick from the gochujang and you’ll be licking your fingers clean, that’s a guarantee. They were served with a ranch dipping sauce that had a nice tang and cooled off the heat from the wings.

“Bavette 5oz: Cognac & green peppercorn sauce, side of buttermilk smashed potatoes, garnished with chives, sour cream, bacon” 21

“Bavette 5oz: Cognac & green peppercorn sauce, side of buttermilk smashed potatoes, garnished with chives, sour cream, bacon” 21

The bavette is another dish that really grabbed our attention. Perfectly cooked to medium rare, it was tender and flavourful and barely needed the accompanying cognac and green peppercorn sauce. It was served with buttermilk mashed potatoes, with lots of toppings to add more flavour. Definitely a satisfying dish.

“Spicy Brisket Tacos: 24h smoked BBQ brisket, habanero BBQ sauce, Napa cabbage, micro coriander, corn flour tortilla” 15$

“Spicy Brisket Tacos: 24h smoked BBQ brisket, habanero BBQ sauce, Napa cabbage, micro coriander, corn flour tortilla” 15$

There are two tacos on the menu, brisket and shrimp. The brisket tacos are very flavourful and a little on the spicy side. And they definitely over stuff the taco shell. The shrimp tacos have beer battered shrimp, much like a fish n’ chips batter, and still remain tender. But we would have appreciated more than one shrimp per taco.

“Beer Batter Shrimp Tacos: Serrano salsa, Napa cabbage, pico de gallo, chipotle mayo, corn flour tortilla” 14$

“Beer Batter Shrimp Tacos: Serrano salsa, Napa cabbage, pico de gallo, chipotle mayo, corn flour tortilla” 14$

There are more items on the menu, such as their ramen bowl, as well as a Diva favourite, buratta. If you’re looking for something different and like sharing plates, Joverse’s new The Whole Damn Menu concept is perfect for a night out with friends.

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Our Rating: As Expected

http://www.joverse.com/en/
Joverse Bar-Cuisine Menu, Reviews, Photos, Location and Info - Zomato

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Comments: 2

  1. Jackson February 10, 2016 at 7:44 pm Reply

    I agree its a nice concept. The problem is the seasoning they use a standard recipe for all the dishes and they should rely on the cooks taste buds rather then a piece of paper saying to add 2oz of salt etc. If they would taste their dips and sauces everyday I think the food wouldn’t be bland. As a cook you have to taste everything before serving and I’m not sure they do this. Hopefully the chef can correct this and im sure people will appreciate the extra effort.

  2. Jackson February 10, 2016 at 7:54 pm Reply

    I much agree that the crab or lobster cakes should shine on their own rather then a chutney over powering the flavor. For sure they need to add more shrimp to the tacos and season the burrata . I found the buttermilk potatoes had no flavor at all and the steak on my plate was very dry and overdone. We also had the chicken wings which were spicy but still had blood so it was a let down. The hamachi tartar was very nice and tasty but it seemed to come warm I think they used a hot plate as a mistake. So if joverse reads this great job but check your seasonings and flavors. As well as the steak it was the second time we came and it was overdone and dry. Plus no buttermilk flavor came through on the patates. Good luck with your new concept

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