4331 Dominion Street, Burnaby
Advice: The Taste of EBO is a 3 course special for $42
Hidden inside the Delta Burnaby Hotel, is a gem worth your discovery, asides from the friendly servers, it is Executive Chef Daniel Craig and his team who are creating magic on the plates. I don’t think that I would have ever noticed this restaurant on my own as it is hidden inside the hotel and the name of the restaurant evoked Japanese, it turns out EBO stands for East of BOundary. I dined with a friend and we chose to share the appetizers before having our own entrée so that we could both taste more dishes.
Soup being prepared tableside
Aromatic Infused Duck Broth with Fois Gras
To begin our meal we were served our soup tableside in a manner that allowed the soups flavours to shine through, it was the Aromatic Infused Duck Broth with Fois Gras (house special). From the moment the burner arrived to the table I was thinking Chemistry Class, this was no Chemistry experiment this was fine dining at its best.
Beetroot & Goat Cheese Salad
The next dish were the Crab Cakes ($14) bonito crusted belle river rock crab, chilli bean aioli, cabbage slaw and sweet soya along with the other appetizer we shared the refreshing, Beetroot & Goat Cheese Salad ($12) roasted beets, molten Marcella goat cheese, organic lettuce, textures of apples, pine nut granola. To accompany the first part of the dinner I had a glass for the Jackson Triggs Sauvignon Blanc Grand Reserve (Oliver) ’08 ($10.50).
Gnocchi with Lobster with chanterelle mushrooms
The chef sent out an Amuse for each of us to enjoy that was full of flavours and absolutely delicious, Gnocchi with Lobster with chanterelle mushrooms.
7 oz Double Smoked Wrapped Bison Tenderloin Bacon
For my entrée I had the outstanding Lamb Chops ($27) grilled to perfection, marinated lamb chops, braised cheeks, roast tomatoes, pearly cous cous, butternut squash puree, fresh mint and braised juices. Kudos to the chef this was no doubt the best Lamb Chops dish I have ever had around Vancouver and I do love my Lamb. With my entrée I had a glass of the Jackson Triggs Proprietors Edition Shiraz (Oliver) ’07 ($11.50). My friend had the 7 oz Double Smoked Wrapped Bison Tenderloin Bacon ($34).
Dessert platter: Maya Flourless Cake, Fig Cake topped with Peanut Butter Ice Cream and rice crispy squares with white chocolate.
Peanut Butter Ice Cream
To end our meal we both shared the Dessert platter which the Pastry Chef Romeo Maghirang created especially for us that featured their Maya Flourless Cake, Fig Cake topped with Peanut Butter Ice Cream and rice crispy squares with white chocolate. We loved the Peanut Butter Ice Cream so much that we ordered another bowl of the Ice Cream on its own. I then discovered that the Maya Flourless Cake which was lacking on its own was delicious in the mouth along with a spoonful of the Peanut Butter Ice Cream, I hope the restaurant takes my cue and ads a scoop of the Peanut Butter Ice Cream to the Maya Flourless Cake!
I loved this meal, all the dishes were superb and each had so much flavour.
Review by: Richard Wolak