I was into Mosaic at the Hyatt Regency Vancouver to taste their Fall Menu, I tried some of the new dishes Chef Thomas Heinrich has on the menu.

1^st dish:

Chestnut Apple Bisque

2^nd dish:

Fall Salad

3^rd dish:

Butter Poached Alaskan Crab

4^th dish:

Seared Baja Ocean Wise Scallops

5^th dish:

 

Sous Vide Peace Country Lamb

6^th dish:

Hand Cut Pasta and Mussels

7^th dish:

Pumpkin Creme Brûlée

My Take:

The Chestnut Apple Bisque had great flavours, the apple cut into heaviness of the bisque and made it much lighter than a bisque would usually be. The fall salad was colourful with baby carrots, beets, tokyo turnips, fennel, pumpkin and a light citrus tangerine dressing. The  Butter Poached Alaskan Crab was outstanding, one of my favourite dishes of the meal, tender crab easy to take out of shells, delish sauce. Seared Baja Ocean Wise Scallops, loved how the chef matched the light sweet potato purée and figs – yum! The Hand Cut Pasta and Mussels, I loved the texture and flavour of the pasta tubes, and the flavour of the creamy sauce with the mussels was a winning dish, lastly the Pumpkin Creme Brûlée was not only delicious, it actually tasted like pumpkin.

Mosaic Bar & Grille

655 Burrard Street, Vancouver

Tel: (604) 639-4770

Web: http://vancouver.hyatt.com

Twitter: @HyattVancouver

By: Richard Wolak