Chef Sean Cousins invited me in for dinner recently where I was treated to these wonderful dishes.

The First Course:

Weathervine and Baja prawn dumpling, apple beet slaw almonds

 The Second Course:

Fennel Pollen and clay pepper crusted ahi tuna, berkshire pork jowl, house chorizo ragu

 The Third Course:

Rabbit Bollotine, cress, carrots 2 ways

 The Fourth Course:

Butter poached Lobster, 24k leaf with acadian caviar, acquerello risotto

The Fifth Course:

Sezmu Beef duo, 72 hour shortrib, roasted tenderloin, smoked hollandaise

 The Sixth Course:

Blood orange nitro ice cream

The Last Course:

White Chocolate Truffles

My Take:

Each of the courses were well presented and each had wonderful flavours. My favourite dishes were the Fennel Pollen and clay pepper crusted ahi tuna, berkshire pork jowl, house chorizo ragu; Butter poached Lobster, 24k leaf with acadian caviar, acquerello risotto; Sezmu Beef duo, 72 hour shortrib, roasted tenderloin, smoked hollandaise; Blood orange nitro ice cream hand-made table side was quite the experience and was a refreshing dessert and the White Chocolate Truffles.

Note: This is a members only club, The Grill is not open to the public, to dine there you must be a member or be invited by a member.

The Grill at Vancouver Club

915 West Hastings Street, Vancouver

http://vancouverclub.ca/

By: Richard Wolak