BURGUNDY RESTAURANT

burgundy 1

UPDATED 8/28/14 BUSINESS HAS CLOSED

47 West Hastings Street, Vancouver

Tel: (604) 428-4100

Web:  http://www.burgundyvancouver.com/

Twitter: @BurgundyVan

Advice: Reservations suggested. Closed Mondays.

Oyster Bay Sauvignon Blanc

Oyster Bay Sauvignon Blanc

It’s an intimate room with a stunning work of art that adorns the wall amongst other unique art and collectibles. The restaurant is two levels, the kitchen is perched the stairs, while the dining room is below with the bar towards the rear which features a small selection of red and white wine by the glass, along with beer and an interesting collection of cocktails. I had Oyster Bay Sauvignon Blanc to begin on the 2nd visit.

Mushroom Brulee

Mushroom Brulee

Scallops and Polenta

Scallops and Polenta

Yam & Arugula Flatbread

Yam & Arugula Flatbread

Goat Cheese Fondue

Goat Cheese Fondue

Tuna Nicoise

Tuna Nicoise

Stewie’s Cheesey Adventure

Stewie’s Cheesey Adventure

Baked Apple Cheesecake

Baked Apple Cheesecake

I have dined a couple of times with friends joining to share the European inspired dishes, in the first go I had the outstanding Mushroom Brulee ($12) Wild mushrooms, parmesan, sugar crust; along with the Scallops and Polenta ($11) Seared scallops, polenta cakes, tomato chutney and Yam & Arugula Flatbread ($12). In my most recent visit the star dish was the Goat Cheese Fondue ($13) with Baguette, apple & berries for dipping in the wonderful warm fondue; I also had the Tuna Nicoise ($12)  Tuna carpaccio, green beans, nugget potatoes, arugula, egg and olive tapenade; along with Stewie’s Cheesey Adventure ($14) home-made Macaroni, goat gouda, parmesan, garlic cream reduction, panko crust, tomato chutney served in a cool yellow pot. Lastly dessert was divine, another house-made creation the Baked Apple Cheesecake ($8) served in a jar.

Their weekend brunch menu looks amazing and I can’t wait to try the Burgundy Hash (without the eggs) Beef bourguignon, green beans, yam, goat cheese and smashed potatoes.

Review by: Richard Wolak