Visited last week to taste a selection of new dishes from new Executive Chef Jason Vallee’s fall menu, he has put a fresh twist on new dishes that are light and flavourful, it’s season forward at Catch 122.
Hot Smoked Salmon with chives crème fraiche, lavash crackers
Whipped Lemon Ricotta with grilled bread, olive oil and aged balsamic
Charcuterie – house made with pickled vegetables
Cured Salmon with pickled beets, yogurt, orange slices, cucumber, berries #stunning #flavourful
Dungeness Crab Cake with celery, tartar sauce and greens
Flat Iron Steak with AAA Heritage Angus flat iron steak, salt roasted beets, chanterelle mushrooms and Paris mash
Lingcod Cassoulet with BC Lingcod, house-made chorizo, white beans, tomato vegetable broth
Winter Vegetable Stew a beautiful plate of colourful vegetables in a light cream sauce! #flavourful
Hello Chocolate with chocolate mouse, chocolate cookie crunch, delicious.
Gingerbread Creme Brulee an outstanding, flavourful seasonal dessert, served with mini ginger cookies and Madelines!
Asides from my loving the Hot Smoked Salmon dish, I also loved the Whipped Lemon Ricotta which went so well with the crackers from the Hot Smoked Salmon dish over the croistini that was served with the Ricotta dish. Both the Cured Salmon dish along with the Crab Cake had wonderful flavours. From the 3 main dishes that I tried, my favourite was the perfectly cooked Flat Iron Steak with the salted roasted beets, it was so good. I also loved the Winter Vegetable Stew though I would call it more of a warmed salad than a stew. Both of the desserts were outstanding and both were very different, fitting the season perfectly the Gingerbread Crème Brulee won my heart!
I have been a fan of Chef Jason Vallee’s cooking for quite some time, it is great to see him running this kitchen.
122 West Hastings Street, Vancouver, BC
There are many more new dishes on their nightly menu to go along with their other popular favourites.
By: Richard Wolak