A Taste of Spring at Cento Notti

Executive Chef Paul Marshall of Cento Notti in the Opus Hotel

I was invited to the launch of the new spring menu for Opus Hotel’s Cento Notti at hotelier John Evans’ private Vancouver residence. Executive Chef Paul Marshall and his team of chefs were cooking up a storm in the kitchen with a few different menu creations for us to taste.

Chefs in the kitchen cooking

Paul loves to create and experiment with new flavours, his new menu is fresh and full of flavours, and his team is creating wonders.

Executive Chef Paul Marshall and the dishes

Caprese Salad

I loved the colourful Caprese Salad which features fresh basil, heirloom tomatoes and Vancouver Island buffalo mozzarella finished with chive oil and sea salt. I also enjoyed tasting the thinly sliced tuna carpaccio that is served with peppery arugula greens and a crispy italian bread stick. A couple of other dishes were presented including Haida Gwaii halibut, and rack of lamb; these dishes were a sample of the menu that is now available here.

I look forward to revisiting Cento Notti to taste more menu creations as soon as I am able too.

By: Richard Wolak