Executive Chef Cullin David and his team launched their brunch menu this spring which I had the pleasure to try when I interviewed Zahra Alani in my Celebrity Brunch Interview. I then dined for a media tasting to try more of their brunch dishes and drinks the following week.
Passion Fruit & Guava Mimosa ($7) Pares Balta organic sparkling wine & guava juice
Escovitch Fish ($14) A traditional Caribbean breakfast. Pan-seared fish, tangy Escovitch sauce, fried plantain, fresh cucumber, rice and peas
Dark & Stormy ($10) Ginger-infused Goslings rum, house-made ginger beer, Angostura bitters, ginger syrup
Oxtail Stew Brunch Bowl ($13) Two poached free-range eggs, rice and peas, fried plantains, coconut rundown hollandaise.
Coconut Jumby ($11) El Dorado 3 year old rum shaken with coconut water, agave syrup, muddled lemongrass, mint and lime zest
Salara French Toast ($12) Fresh baked traditional Guyanese coconut bread, fresh-cut fruit, banana cream, spiced mango maple syrup
Note that I drank virgin versions of the cocktails and you can too upon request. Some of the portion sizes shown above are taster sizes of the actual larger sized dishes.
Style: a La Carte
Time: Saturday and Sunday 10:00am – 3:00pm
428 Carrall Street, Vancouver
For Reservations please call: (604) 568-5882
By: Richard Wolak