New Dishes Tasting at House Guest

Visited House Guest recently to taste some new dishes on the new menu by the new Executive Chef Jimmy Stewart.

SNACKS

1^st dish & 2^nd dish:

Cornbread Madelines and Confit Chicken Wings

Confit Chicken Wings ($10) brined, smoked, confit with pine salt and mayo

Cornbread Madelines ($8) whipped sweet potato and bourbon butter

3^rd dish:

Prawn Toasts

Prawn Toasts ($4 each) white prawns, sourdough, yuzu mayo, dill, daikon, scallions

SMALL PLATES

4^th dish:

Albacore Tuna ‘Flavours of Sushi’

Albacore Tuna ‘Flavours of Sushi’ ($14) asian pear, avocado, daikon, puffed rice, seaweed pesto, grilled cucumber

5^th dish:

Winter Salad

Winter Salad ($13) mushrooms in textures, beets, carrots, vegetable ash goat cheese, hazelnuts, lettuces, buttermilk, wild herbs and weeds.

6^th dish:

Sunchoke Soup

Sunchoke Soup ($10) confit rabbit, pickled blackberry, watercress, sunchoke chips

7^th dish:

Pine Smoked Venison Carpaccio

Pine Smoked Venison Carpaccio ($12) pine oil, gin-crème fraiche, sunflower seeds, quail egg, peppercress, pickled celery, endive

MAINS

8^th dish:

Scallops

Scallops ($24) turnips, butternut squash, mussels, kale, cranberry, beer and mussel jus

9^th dish:

Ricotta Gnocchi

Ricotta Gnocchi ($22) hazelnuts, arugala, pecorino, artichoke, fennel

DESSERTS

10^th & 11^th dish:

Lemon Tart and Carrot Cake with Ginger Carrot Gelato

Carrot Cake with Ginger Carrot Gelato which I loved over the lemon tart

My take:

I enjoyed the Confit Chicken Wings which were lightly pine salted and dry perfectly done for this snack. The Prawn Toasts was my least favourite dish that I had during the meal perhaps because it lacked in flavour and the purposely charred edges on toast shouldn’t have been charred. The Sunchoke Soup was outstanding with the Confit Rabbit, pickled blackberry, watercress & Sunchoke chips. Loved, loved the Albacore Tuna ‘Flavours of Sushi’ it’s playful on the plate as well as the palate and was outstanding with Asian pear, daikon, seaweed pesto. Spectacular Winter Salad, was a stunning plate full of mushrooms textures and tastes and I can’t wait to see how this salad changes by the seasons to come. The Ricotta Gnocchi with hazelnuts, pecorino, artichoke, fennel was delish as well. For the finish, I loved the Carrot Cake with Ginger Carrot Gelato over the lemon tart.

House Guest

322 Water Street, Vancouver

Twitter: @Housexguest

You can find them online at http://housexguest.com/

By: Richard Wolak