Martine’s Wine Bar’s vibe is hard to describe, like an upscale farmhouse that plays a great mix of music. It doesn’t feel like a wine bar, yet it could be. In a not-your-parents type of wine bar sort of way.

And while it has a down-to-earth feel, they play up the hospitality factor. While appreciated, I do have a small recommendation: leave the bottled water at the table. Given it’s a busy restaurant with various plates to clear, our swamped waitress didn’t always get a chance to refill water leaving our glasses empty at times.

With the restaurant’s dedication to supporting local suppliers, the dishes exude freshness and their menu changes daily.

You won’t find a heavy thick dressing in their Caesar salad ($16). Instead, the vinaigrette-like concoction barely covered the greens and was heavy on the lemon and light on the garlic and anchovy. I would have liked the big pieces of lettuce cut up, but I guess it allows the diner to behold Van Stone Farm’s greens in all their glory. While they recommended having this with the first round of dishes, you may want it served along side the heavier mains as it’s a great palette cleanser.

Despite looking odd, the raw mushroom slices covering the spicy beef tartare ($24) were tasty and helped soak up the flavourful sauces. Martine’s didn’t skimp on the peppery horseradish sauce that added a powerful punch of spiciness to the meat… even though they provide a generous portion, apply with caution. Even their sourdough had a different quality to it: pillowy soft yet still smoky from being thoroughly toasted. Pile everything onto the bread for a delicious bite.

Large uncut lasagna-like noodles arrived in the fazzoletti ($26). Smothered in a lemony herb olive oil, the sauce’s pop of freshness worked nicely to balance out the creamy smoked burrata. The pasta was minimally adorned with zucchini ribbons so the cheese stands centre in the dish.

The skate wing ($24) was so hot and crispy that it could easily rival a schnitzel. And while most restaurants likely would have paired it with a tartar sauce, Martine’s uses an Americana red sauce studded with pork belly and thinly sliced runner beans. It’s good, but the sauce is just too salty. Perhaps the kitchen can turn the dish into a full blown parmigiana by adding spaghetti to really lean into the savoury tomato sauce.

Chicken isn’t always exciting, but the wood fired chicken and fries ($30 for half portion) was tasty, especially the dark meat pieces that were juicy and tender. The chicken breast was drier, but still decent. You could slather on some of the chive mayonnaise to give it an extra boost of moisture.

Order the “spicy” version of the chicken, which has no heat and instead was rubbed in a sweet paprika mixture. It provided the extra boost of flavour in an otherwise tame dish. The dish arrives with plenty of hot fries that have a great potato flavour but were oversalted.

A lone dessert was offered that evening - Van Stone Farms strawberries ($9) with anise hyssop ice cream. Once you get through the fresh fruit, the melted ice cream and the sweet syrup the berries were macerated almost has a cereal-milk quality to it, with a licorice tang.

The array of fresh dishes left us full and satisfied but not glutinous feeling. It’s a great dinner option for a night out, especially with the restaurant’s proximity to Bar Raval. You can always start there for an after-work tipple, eat dinner at Martine’s, and return to the bar for a night cap. All without leaving the corner of College and Palmerston.