Visited recently to taste some of the new cocktails and dishes on their Summer menu.
Emerald Lake Cocktail with Gin, maple, lime, fresh water blue-green algae; unique white froth on top comes from the shaking of the blue-green algae representing an egg white yet no egg is used.
Beet Salad with goat cheese, kamut berries, honey pecans, and a honey drizzle; such a beautifully presented salad, the honey drizzle adds a delightful touch to the flavours.
Handmade ravioli nettle ricotta, beet-caramelized onion sauce, parsley oil, this was a delicoous dish, so flavourful.
Hemlock Highball with Gillespies Gastown Vodka and hemlock syrup, straight up with unique flavours from the hemlock syrup.
Bison dry ribs – herb yoghurt, black cherry bbq sauce, vegetable slaw, pickle; perfectly cooked bison, the slow and pickle add a bit of magic to this wonderful dish.
Rhubarb Cashew Cream Cake with a date-walnut crust, fruit compote, coconut vanilla whip
This restaurant just celebrated their 2nd year creating innovative dishes and creative cocktails in the westend.
Exile Bistro is located at 1220 Bute Street in Vancouver. You can call them at 604-563-8633 or find them on twitter @exilebistro
By: Richard Wolak