Chef Montgomery Lau had recently launched his Winter menu, Lawrence and I had the pleasure to try several of these winter inspired dishes.
Charred Smoked Scallops with Grapefruit, Celeriac, Pink Peppercorn, Pine Nuts, Parsley Purée, loved the flavours and presentation.
Boston Lettuce & Avocado Salad, loved the addition of the nuts and seeds which added texture to the dish.
Fire Roasted Half Rack of Lamb
Pomme palliason, glazed haricot verts, 12 hour caramelized Onions sauce foyot, an outstanding dish all around.
Yarrow Meadows Duck Two Ways
With vanilla yam purée, mustard spatzle, charred broccolini, cinnamon orange reduction
Porcini crusted AAA Alberta Beef Tenderloin
Potato Mille-Feuille, braised celery, Caramelized radish, celeriac purée, love the porcini crusting on the beef.
Sticky toffee pudding with toffee caramel sauce
Mont Blanc (chestnut)
845 Hornby St, Vancouver
Call for Reservations: (604) 689-7777
Reservations are suggested inside the restaurant.
By: Richard Wolak