Chef Evan Morgan, Chef Edgar Kano and Executive Pastry Chef Suraj Karmakar had recently launched their menu for this fall season which I had the pleasure to try.
Grilled Octopus with Butternut Squash, Crispy Grains, Smoked Onion Aioli, loved the use squash, perfect for fall.
Seared Scallops with Celeriac Purée, Confit Sunchokes, Baby Turnip Chipotle Vinaigrette, flavourful.
Sablefish with Dashi Scented Beans, Jalapeño, Kale, Crispy Rice Cake, Charred Cucumber, Radish, this was a standout, my favourite from all of the savoury dishes that I tried.
Seared Ling Cod with Gnocchi Parisienne, Mushrooms, Dressed Greens, Peppercorn Sauce; loved the gnocchi element of this dish.
‘Fall-en’ Stone – Banana Mousse, Makrut Lime Cream, Kalamansi Marmalade; wow just wow, the concept behind the theme of the dessert is a knockout and the flavours go so well together.
Oven Roasted Pear + BC Blueberry Crumble Spiced Caramel, with Housemade Ice Cream, a delicious crumble.
Beyond the Black Forest another amazing dessert creation with Rosemary Mousse, Amarena Cherry, Chocolate Shortbread, Raspberry Sorbet.
791 West Georgia Street, Vancouver
Call for Reservations: (604) 689-9333
Reservations are suggested inside the restaurant.
By: Richard Wolak