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June 21, 2018

FRESH UP! New at Cactus this Summer

soy chili tofu, jasmine rice, mango, cucumber, avocado, edamame, radish

It can take many months to create a dish that satisfies our culinary team in the Test Kitchen, including Chefs Rob Feenie and Henry Wong, our tasting panel, and most importantly, guests who have provided their valued feedback at our test locations.

When developing new dishes, our Test Kitchen team wants to introduce something that will excite our guests and extend the range of offerings on our menu in a meaningful way. Our chefs draw inspiration from personal experiences, guest insights and growing food and lifestyle trends. This summer’s newest Cactus creations pass all the tests, and were instant staff favourites.

Introducing: The Crispy Tofu Bowl

soy chili tofu, jasmine rice, mango, cucumber, avocado, edamame, radish

This vegan-friendly* dish is the perfect plant-based complement to our Tuna Poke Bowl, which was an instant hit as soon as it landed on Cactus menus in May.

Packed with fresh vegetables, fruit and protein, the Crispy Tofu Bowl is named after its soy-chili glazed, pressed agedashi-style tofu. The tofu and edamame beans offer a good source of protein, calcium and iron, and avocado provides heart-healthy monounsaturated fats, complemented by the colour and flavours of fresh mango, crisp cucumber and radish.

*Food items may come into contact with non-vegan ingredients.

Also new: Chimichurri Guacamole

feta, baby gem tomatoes, pumpkin seeds, chimichurri, micro cilantro, corn tortilla chips

Our twist on guacamole was inspired by one of Chef Rob Feenie’s trips to Mexico.

This perfect-for-sharing starter is made fresh every day with a mortar and pestle so as to create the authentic flavours and texture that are unique to traditional homemade guacamole.

What makes the “Chimi-Guac” so addictive is the addition of chimichurri. This Argentinian sauce adds another level of fresh, lively flavours which cut through the lime’s citrus notes while complementing the avocado’s creamy omega oils. Housemade corn tortilla chips are hefty, crunchy and perfectly seasoned.

This can be served as a vegan-friendly dish upon request, with the removal of feta cheese.

Introducing: The Southern Smash

Southern Smash: Bulleit bourbon, apricot, mint, lemon and soda

Of course, every chip dish needs an accompanying cocktail or two. The Jalapeño Margarita is a natural fit, and we also recommend our newest cocktail, the Southern Smash.

Our newest summer cocktail is an easy-drinking smash inspired by the hot summers and classic libations of the American South. Bulleit bourbon, apricot, mint and lemon come together to create the Southern Smash, a modern-day riff on the Kentucky Derby’s iconic Mint Julep. Organic BC apricots add sweet, floral tones to this smooth, refreshing crowd-pleaser

Also new: Russell Brewing’s Hazy Mai Tai-P.A.

*Available in BC, AB, and SK

Russell Brewing Mai Tai-P.A.: hazy IPA with notes of passion fruit and guava

Wait! This isn’t your average IPA!

Turned off of bitter hop bomb IPAs that leave your palate searching for more? Try our newest craft brew, the Hazy Mai Tai-PA. This beer is dry-hopped with Simcoe, Citra, and Galaxy hops and their tropical fruit vibes. Notes of passion fruit and guava headline this juicy IPA that is proudly brewed by Russell Brewing Company.

Interest piqued? Try these new summer food and drink favourites at your nearest Cactus location