Visited last night to taste a selection of new dishes from new Executive Chef Jeff Miller’s summer menu.
Seafood in a delicious kasu broth
Snapper Ceviche on watermelon planks Tequila & grapefruit marinated fresh snapper, pickled shallots, jalapeno, cucumber-mint water, mole oil, habanero-passion fruit caviar, citrus roe, plantain hickory sticks
Sweet Summer Corn Polenta fried safron corn polenta, pumpkin seed pesto, roasted Village Farms vine tomatoes, Gruyere cheese, bee pollen, citrus emulsion
Chilled Tomato Consommé with Soba Salad Cold-pressed local heirloom tomatoes, Mesquite-smoked Salt Spring Island mussels & clams, watermelon, basil oil, buckwheat noodles, sweet sesame vinaigrette
The West Coast Blackened Squid Trio Citrus-soy marinated sous-vide tube, black sesame and squid ink beer-battered tentacles, mesquite-smoked jerky, kelp and jellyfish salad, sake heirloom, kasu foam, fresh wasabi and avocado crema, golden tobiko, micro-shiso. Created by Chef Jeff Miller
Blackened Snapper Tempura Black sesame & squid ink beer-battered snapper, dehydrated root chips, fermented kohlrabi & rainbow carrot slaw, kasu tobiko tartar sauce
Purple Lobster Skordalia Sous-vide Atlantic lobster tail, purple lavender pomme puree, golden tobiko, local organic squash, zucchini blossom, cucumber-fennel & asparagus salad
Chermoula Roasted Free-range Chicken Fraser Valley boneless chicken thighs, pearl couscous, apricot harissa, oven-dried tomatoes, olives, raisins, pistachio, micro-greens
Matcha Creme Brûlée with berries and a mango coulis
It was great to see how Chef Jeff Miller was able to create a Westcoast inspired menu with exquisite presentation that features ingredient and flavour enhancements from Asia and other countries. I loved the flavours and the slight heat kick in the amuse which was the perfect palate temp to the coming dishes. The Snapper Ceviche was outstanding in both flavours and presentation. The Sweet Summer Corn Polenta was done 3 ways and the pumpkin seed pesto made for wonderful dish. The Chilled Tomato Consommé was a stunning creation served with Soba Salad to be dipped in the consommé. The West Coast Blackened Squid Trio was created for my Calamari Challenge and is only on the menu for a limited time, very creative dish. I loved the Blackened Snapper Tempura with the delicious kasu tobiko tartar sauce and would order this time and time again. On the Purple Lobster Skordalia dish, it was the Sous-vide Atlantic lobster tail that stole the thunder of the dish, perfectly cooked and seasoned. The Chermoula Roasted Free-range Chicken from the Fraser Valley was delicious with it’s pearl Israelli couscous, apricot harissa, oven-dried tomatoes, olives, raisins, pistachio, and micro-greens. Lastly the Matcha Crème Brulee was smooth and the perfect ending to this outstanding meal.
795 Jervis Street, Vancouver
There are many more new dishes on their nightly menu and I am looking forward to their upcoming brunch service.
By: Richard Wolak