Chef Edgar Kano and Executive Pastry Chef Suraj Karmakar had recently launched their menu for this holiday season which I had the pleasure to try.
Roasted Scallops with apple + chestnut chutney, red cabbage, chai emulsion; a wonderful dish with outstanding flavours.
Dungeness crab + beetroot salad with toasted pistachio, vanilla vinaigrette
Sablefish with maple soy glaze, butternut squash, sesame oat crumble, loved the textures and the flavours of this incredible dish.
Beef Tenderloin with spinach salad, black truffle
Festive dessert trio – a dream come true, 3 incredibly different desserts which were all delicious.
Black Forest verrine with dark chocolate mousse, black cherry, white chocolate mascapone cream
Osoyoos pear crumble with tonka bean, vanilla ice cream
Iced Cappuccino with coffee crème, milk ice cream, 18 year suntory foam
791 West Georgia Street, Vancouver
Call for Reservations: (604) 689-9333
Reservations are suggested inside the restaurant.
By: Richard Wolak