BOTANIST

1038 Canada Place (2nd floor), Vancouver

Tel: 604-695-5500

Web: www.botanistrestaurant.com

Twitter: @botanistdining

Instagram: @botanistdining

Advice: Advance reservations suggested.

With it’s focus on Mediterranean-inspired cooking, Mexican-born chef Hector Laguna has done an astonishing job creating a wonderful menu of dishes for all of us who coin the term foodie. The acoustics were horrible on both of my previous visits, yet the service was the exact opposite, attentive and very good. The room is beautiful and bright from the the bar to the main dining room to the open kitchen.

Pretty Bird

Upon entrance there is the stunning bar along with the cocktail lab which makes up some intricate cocktails which take some time to prepare. I had the Pretty Bird ($28) from the cocktail lab it was served in a glass shaped bird with Gin, Berries, Seeds, Bubbles, served on a Bird Nest.

Fougasse bread

Fresh house-made Fougasse bread and butter is served complimentary with your dinner and this is some of the best bread I have had, you are going to want more.

White Gazpacho

Heirloom Tomato Salad

I loved the White Gazpacho ($18) which I have had on each visit with cucumber, marcona almonds, green grapes, sidestripe shrimp; the Heirloom Tomato Salad ($18) was a beautiful dish with burrata, plums, hibiscus vinaigrette.

Spring Salmon

Hand-cut Tagliatelle

Spring Salmon with artichoke agnolotti, asparagus, crispy onions, citrus emulsion, was outstanding as was the Hand-cut Tagliatelle ($19) with morels, mushroom soil, and crispy piave.

Seared Sablefish

Herb-Crusted Lamb Saddle

The Seared Sablefish ($38) was very good with onion nage, fermented vegetables, puffed tapioca, as was the Herb-Crusted Lamb Saddle ($40) with green garlic panisse, favas, shallots, natural jus.

Bird Nest in a cherry broth

Meyer Lemon polenta cake

Strawberries

Each of the desserts were quite unique, off the tasting menu the dessert was a Bird Nest in a cherry broth, off the regular menu the Meyer Lemon polenta cake was good, though the Strawberries with chocolate and almond/mint ice cream was the favourite.

This is a restaurant that I can’t wait to return to again and again.

Review by: Richard Wolak

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