Chef Montgomery Lau had recently launched his fall/winter menu, Lawrence and I had the pleasure to try several of these fall inspired dishes. Sommelier, Tereza Roux had provided some guidance in selecting the perfect British Columbia wines to pair with these dishes.
Cinnamon Scented Kabocha Squash & Pears — Charred Radicchio, Endives, Chèvre, Toasted Pumpkin Seeds, Brown Butter Balsamic Vinaigrette such a beautiful fall Salad
Gem Lettuce Wedge –Kale & Beets, Shaved Cauliflower, Farm House Cheese, Walnut Crema
Pan Roasted Sablefish –Creamy Leek Couscous, Braised Fennel, Mushroom Essence; pairing with the Sandhill 2016 Pinot Blanc and 2014 Syrah for comparisons; I truly appreciated the Syrah as this wine was my favourite with this tender buttery fish.
Slow Roasted Half Rack of Lamb-– Braised lamb, Slow Roasted Onions, Kabocha Squash, Potato Gnocchi, Pine Nut Purée. Paired perfectly with the Foxtrot 2014 Pinot Noir bottle, one of my favourite Pinot Noir wines from the Okanagan.
Wild Mushroom Risotto, a side dish that was also perfect for sharing as it was quite rich.
Asparagus with hollandaise, another side dish for sharing.
Wedgewood Chocolate Raspberry Bar, 3 layers with a raspberry coulix and freeze dried raspberries
Carrot Cake with spiced cremeux with condensed milk ice cream; and my favourite of the two desserts.
Petit Fours to end this wonderful meal, fine dining
845 Hornby St, Vancouver
Call for Reservations: (604) 689-7777
Reservations are suggested inside the restaurant.
By: Richard Wolak