THE TEAHOUSE

The Teahouse 017

Ferguson Point, Stanley Park Drive, Vancouver

Tel: 604.669.3281

Web: http://www.vancouverdine.com/teahouse

Advice: If you are having a starter and an entrée you may want to skip ordering an extra side, save room for the Molten Chocolate dessert.

Beet & Goat Cheese Salad

Beet & Goat Cheese Salad

Stuffed Portabellini Mushroom

Stuffed Portabellini Mushroom

The Teahouse had always been one of my families favourite restaurants, I heard that Executive Chef Francois Gagnon had taken over at The Teahouse and we thought we must visit and taste his new menu. We sat in one of their elegant rooms close to the window that overlooked the water and the nightlights, my dining companion and I shared the Beet & Goat Cheese Salad ($12.50) a colorful and tasty salad with a paprika, herb and plain goat cheese with wild arugula and crunchy walnuts; the delightful Stuffed Portabellini Mushroom ($10) stuffed with crab, shrimp & mascarpone.

Qualicum Beach Scallops

Qualicum Beach Scallops

AAA Rib Eye

AAA Rib Eye

For our entrees I had the AAA Rib Eye ($38) perfectly well done steak and in a red wine and black pepper demi glaze topped with fingerling potatoes & wild mushrooms; my dining companion had the Qualicum Beach Scallops ($28) served on a bed of leek & chanterelle risotto. To end our delicious meal we shared the Molten Chocolate Cake ($8) which was filled with warm Grand Marnier ganache with a scoop of vanilla ice cream on the side; and the Brown Butter & Almond Torte ($8) with crème fraiche on the side on a bed of strawberry jam.

Molten Chocolate Cake

Molten Chocolate Cake

Brown Butter & Almond Torte

Brown Butter & Almond Torte

We were truly impressed by the service as well as our server John Ferrie who has been in the business of serving customers for many years. Chef Francois has quite an extensive background in French Canadian cooking and his new menu is one that should be tasted, bring your friends and enjoy this great escape, just outside of the busy downtown area in Stanley Park.

Review by: Richard Wolak

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