Surf and turf is a single main course combining seafood with red meat, classically a steak served with lobster tail or prawns. It appeared on North American restaurant menus in the mid-twentieth century as a way of offering two premium ingredients in one order, and it endures because the pairing genuinely works: the sweetness and salinity of shellfish cut through the richness of beef. It is worth ordering when you cannot choose between the grill and the seafood, rather than as a way of eating more food.
Why the pairing works
Beef is rich, fatty and savoury. Shellfish is sweet, saline and clean. Each resets your palate for the other, which is why a few prawns beside a steak make the steak taste better rather than simply making the plate bigger.
What is usually on the plate
- A steak — commonly sirloin, ribeye or filet.
- Seafood — lobster tail, prawns or scallops.
- Something rich to join them, usually butter or a cream sauce.
How to order it well
Order the steak a shade under where you normally would. Surf and turf plates rest slightly longer while the seafood is finished, and the steak carries on cooking in that time.
On our board
Surf & Turf Grandeur ($58). To keep the two apart instead: Tuscan King Salmon ($28), Creamy Salmon ($29), Grilled Chilean Sea Bass ($38) and Sea Food Pasta ($28).
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
What is traditionally in surf and turf?
A steak served with lobster tail or prawns, usually with butter or a cream sauce. The specific cut and shellfish vary by kitchen.
Is surf and turf worth it?
It is worth ordering when you genuinely want both, because the sweetness of shellfish balances the richness of beef. It is poor value if you only wanted the steak.
