I was invited in to try Executive Chef Robert Uy new fall and winter menu which offers up innovative dishes using as much local in-season ingredients as possible.
Celeriac Soup a delicious seasonal, Celery and parmesan soup that was bold and vibrant.
Diver Scallops with sous-vide Gelderman Farms Pork belly, white chocolate parsnip and compressed pear, a creative presentation!
Duck Tasting, a spectacular dish with sous vide confit duck leg, liver Mousse, puffed wild rice, choke-cherry gastrique
Bouillabaisse, stunning presentation and flavours, with red snapper, prawns, Scallops, roasted fingerling potatoes, and saffron aioli
Pumpkin Risotto with roasted pumpkin chips, such a delicious fall dish garnished with Parmesan crisps.
Haida Gwaii Clear Water Halibut with tamarind and makrut lime dust, mango, in a coconut green curry broth
Seared Gras Fed Beef Tenderloin with truffled pomme puree, mushroom and pickled chanterelles.
Not So Rocky Road, what an incredible dessert, chocolate gragham soil, chocolate silk, walnut maple gelato, and tourched house-made marshmallows
Pumpkin Sticky Toffee Pudding – Pumpkin genoise, pumpkin pie purée, pumpkin seed praline, meringue, rum anglaise, salted toffee, cinnamon glacé
Going Bananas with banana pudding, sponge cake, brûlée, candied pecans and vanilla bean sauce
The Apron is located inside the Westin Wall Centre Hotel in Richmond at 3099 Corvette Way, Richmond.
You can reserve online or phone them at 604-303-6565
By: Richard Wolak