I was into Market at the Shangri-la Hotel to taste their Spring Menu last week, Chef Wayne Harris presented us with a 6 course menu of some of their new dishes.
First Course was the Salmon Sashimi with green chilli, pistachio and mint
Second Course was the Ranched Blue Fin Tuna Sushi with crispy rice, spring onion and chipotle
Third Course was the Spring Pea Soup with parmesan
Fourth Course was the Crunchy Roasted Halibut with glazed mushroom, chilli and mint
Fifth Course was the Hanger Steak with broccoli, chilli and garlic
Sixth Course was the Marzipan Layer Cake with mixed glazed berries, and sour cherry sorbet and the Raspberry Charlotte Sundae
I loved the colourful green and pink theme of the spring menu that Chef Jean-Georges has created for Market Vancouver, my favourite dishes were the Ranched Blue Fin Tuna Sushi, Spring Pea Soup, Roasted Halibut and the most delicious Marzipan Layer Cake.
See the full menus here.
By: Richard Wolak