Fall Tasting at Cafe Pacifica

Visited Café Pacifica recently to taste Executive Chef Bob Wiles Fall Menu where I had a chance to try some of his new dishes.

1st Dish:

Ahi Tuna Tartar with sweet soya, yuzu pearls, wasabi infused avocado, citrus, Japanese pickled plum, cilantro along with Togarashi crackers.

Ahi Tuna Tartar with sweet soya, yuzu pearls, wasabi infused avocado, citrus, Japanese pickled plum, cilantro along with Togarashi crackers.

2nd Dish:

Seared Lois Lake Steelhead with crushed potatoes stuffed Dungeness Crab with rapini and red wine butter sauce accompanied by a Roasted Golden Beet and Baby Vegetable Salad

Seared Lois Lake Steelhead with crushed potatoes stuffed Dungeness Crab with rapini and red wine butter sauce accompanied by a Roasted Golden Beet and Baby Vegetable Salad

3rd Dish:

Pan Seared Duck Breast with a duck confit muffin, blood orange reduction and glazed vine tomatoes

Pan Seared Duck Breast with a duck confit muffin, blood orange reduction and glazed vine tomatoes

4th Dish:

Seared Lamb Tenderloin with house-made rosemary gnocchi. Baby fennel, English peas in a mint infused brown butter Hollandaise sauce.

Seared Lamb Tenderloin with house-made rosemary gnocchi. Baby fennel, English peas in a mint infused brown butter Hollandaise sauce.

5th Dish:

Chef Han’s Winter Sampler featuring a crunch soba-cha chocolate bar, croustillant cream puff filled with dulce de leche cream and a coconut lemon tart.

Chef Han’s Winter Sampler featuring a crunch soba-cha chocolate bar, croustillant cream puff filled with dulce de leche cream and a coconut lemon tart.

My take:

In Comparison to the menu tasting I enjoyed last year, the dishes this year where quite different in the presentation, most of all the wonderful colours in each of the dishes on this menu. I loved the Ahi Tuna Tartar with sweet soya, yuzu pearls, wasabi infused avocado, citrus, Japanese pickled plum, cilantro along with Togarashi crackers. As I am a fan of salmon the Seared Lois Lake Steelhead with crushed potatoes stuffed Dungeness Crab with rapini and red wine butter sauce accompanied by a Roasted Golden Beet and Baby Vegetable Salad was also a standout. The Seared Lamb Tenderloin was delicious with the house-made rosemary gnocchi. Baby fennel, English peas in a mint infused brown butter Hollandaise sauce. Lastly the dessert platter from Chef Han’s was the ideal finish.

Café Pacifica (Lobby level of the Pan Pacific Hotel Vancouver)

999 Canada Place, Vancouver

Tel: 604 895 2480

Web:   http://www.panpacific.com/en/Vancouver/Dining/CafePacifica.html

Twitter: @panpacificvan

By: Richard Wolak