I was invited in to dine with a group of media recently to Café Pacifica to taste Executive Chef Bob Wiles Spring Menu where I had a chance to try some of his new dishes.
Dungeness Crab and Tomato Napoleon – heirloom tomatoes, tomato consomme, crushed avocado and tomato paint
Seared Scallops with peas, beet puree with lemon honey ricotta foam
Plating the next course Citrus Baked Sablefish
Duo of Citrus Baked Sablefish with Israelli couscous, char chutney & Pacific Halibut with sea asparagus
Meyer Lemon Glazed Cornish Hen with B.C. cherry farro wheat in a cherry chicken jus
Pastry Chef Hans and Executive Chef Bob plating dessert
Pastry Chef Hans Pirhofer dessert platter with mint pana cotta, profiterole and gelato and chocolate sauce and red velvet cake.
The Dungeness Crab and Tomato Napoleon was fresh and stunning in presentation, I also loved the aromatic broth in the dish. The Seared Scallops were served with an airy honey ricotta foam made by putting the ricotta through a cheese cloth, then in a container with c2 and shake and then they add the cheese into a foam with the honey, a clever idea. The Citrus Baked Sablefish was outstanding, moist and flavourful with a wonderful char chutney, I found the Pacific Halibut to be too dry for my liking, but the cous cous very good. With the Cornish hen course I loved the pickled vegetables, and the farro, however I found the hen to be too dry for me. As usual Pastry Chef Hans Pirhofer dessert platter was a knockout in both presentation and flavours, my favourite was the Mint Panacotta followed by the profiterole, vanilla gelato with chocolate sauce, my least favourite of the desserts was the red velvet cake but that’s always my least favourite of any dessert selection.
Café Pacifica (Lobby level of the Pan Pacific Hotel Vancouver)
999 Canada Place, Vancouver
Tel: 604 895 2480
By: Richard Wolak