Executive Chef Thomas Heinrich invited me in to taste his new dishes from his Summer menu as well as his Chinese tasting menu.
Bar Snack:
Lotus Root Chips
Lotus Root Chips with chinese spices
1st dish:
GBE Heirloom Tomato Caprese Salad
GBE Heirloom Tomato Caprese Salad
2nd dish:
White Funghi & Bamboo Salad
White Funghi & Bamboo Salad
3rd dish:
Stunning Scalliops with corn succotash with a fire roasted green pepper coulis
Qualicum Scalliops with corn succotash with a fire roasted green pepper coulis
4th dish:
Whole Rockfish with ginger and green onion
Whole Rockfish with ginger and green onion
5th dish:
Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée
Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée
6th dish:
Lamb with a truffle pomme purée and a green peppercorn jus
Lamb with a truffle pomme purée and a green peppercorn jus
7th dish:
Mango Tapioca Gelee with coconut lychee
Mango Tapioca Gelee with coconut lychee
My Take:
The selection of dishes offered very different flavour profiles as I was tasting some dishes off the summer menu and others from his Chinese tasting menu, with that in mind, the Lotus Root Chips at the beginning had a spice kick, the GBE Heirloom Tomato Caprese Salad that followed with it’s Basil Fluid Gel, Natural Pastures Buffalo Mozzarella and 12-year-old Balsamic lightened up the palate. The next dish was off his Chinese menu and offered a wonderful White Funghi & Bamboo Salad with sparkling flavours. Back to the summer menu with the Qualicum Bay Scallops with Corn Succotash, Roasted Pork Belly and Roasted Sweet Pepper Puree was delicious, this was the 2nd time that I have had this dish recently and it’s a winner. My next dish was the Whole Rockfish with ginger and green onion which I shared with my friend, it was a beautifully prepared fish with great flavours, I understand the fish was marinated in white wine at first for 12 hours which gave the fish wonderful flavours. The next fish dish was very different, it was the Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée and it was outstanding, from the fish to the gnocchi to the sorrel puree. My least favourite dish of the night was the Lamb with a truffle pomme purée and a green peppercorn jus it was a beautiful plate in presentation, however the cut of lamb was too chewy for my taste. Sweet finish to an amazing meal, with the light Mango Tapioca Gelee with coconut lychee off the Chinese tasting menu.
Mosaic Bar & Grille
655 Burrard Street, Vancouver
Tel: (604) 639-4770
Web: http://vancouver.hyatt.com
Twitter: @HyattVancouver
By: Richard Wolak