Visited The Abbey last week to taste some of their new dishes, I was joined by my friend Alyssa Dawson to share these dishes.
Crudo of sustainable seafood, spicy ponzu
Grilled Chicken, whole grains, local vegetables and carrot jus
Braised Veal Cheeks with house made butternut squash agnolotti, hen of the woods mushrooms, kale, braising jus
Argentine style grilled beef short ribs, chimichurri, roast garlic & Parmesan fries
Sticky toffee pudding, bourbon whipped cream
Peanut butter pie + sour cherries
I loved the refreshing and light Crudo of sustainable Seafood with a spicy ponzu; the Braised Veal Cheeks were tender and flavourful with house made butternut squash agnolotti, hen of the woods mushrooms, kale, braising jus was an outstanding dish and perfect for the fall season! The carrot jus with the Grilled Chicken made that dish; the Argentine style grilled beef short ribs were tender and perfectly cooked to go well with the roast garlic & Parmesan fries, thought the chimichurri to be slightly bland in flavour; lastly the Sticky Toffee Pudding with bourbon whipped cream was a game changer, this classic dessert is made with Treacle which is specially imported. The other dessert on the table was one that I had before and had to have again, the Peanut Butter Pie with sour cherries, graham cracker crust and a chocolate top.
117 West Pender Vancouver
There are many more new dishes on their nightly menu to go along with their other popular favourites.
By: Richard Wolak