New Dishes, Fall Menu at The Apron

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.

1st dish:

Celeriac Soup

Celeriac Soup

Celeriac Soup a delicious seasonal, Celery and parmesan soup that was bold and vibrant.

2nd dish:

Diver Scallops

Diver Scallops

Diver Scallops with sous-vide Gelderman Farms Pork belly, white chocolate parsnip and compressed pear, a creative presentation!

3rd dish:

Duck Tasting,

Duck Tasting,

Duck Tasting, a spectacular dish with sous vide confit duck leg, liver Mousse, puffed wild rice, choke-cherry gastrique

4th dish:

Bouillabaisse

Bouillabaisse

Bouillabaisse

Bouillabaisse

Bouillabaisse, stunning presentation and flavours, with red snapper, prawns, Scallops, roasted fingerling potatoes, and saffron aioli

5th dish:

Pumpkin Risotto

Pumpkin Risotto

Pumpkin Risotto with roasted pumpkin chips, such a delicious fall dish garnished with Parmesan crisps.

6th dish:

Haida Gwaii Clear Water Halibut

Haida Gwaii Clear Water Halibut

Haida Gwaii Clear Water Halibut with tamarind and makrut lime dust, mango, in a coconut green curry broth

7th dish:

Seared Gras Fed Beef Tenderloin

Seared Gras Fed Beef Tenderloin

Seared Gras Fed Beef Tenderloin with truffled pomme puree, mushroom and pickled chanterelles.

8th dish:

Not So Rocky Road

Not So Rocky Road

Not So Rocky Road, what an incredible dessert, chocolate gragham soil, chocolate silk, walnut maple gelato, and tourched house-made marshmallows

9th dish:

Pumpkin Sticky Toffee Pudding

Pumpkin Sticky Toffee Pudding

Pumpkin Sticky Toffee Pudding – Pumpkin genoise, pumpkin pie purée, pumpkin seed praline, meringue, rum anglaise, salted toffee, cinnamon glacé

10th dish:

Going Bananas

Going Bananas

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