I revisited recently to taste some of Chef Michael Mikoda ‘s new dishes on his spring Menu with my friend Nikki joining me.

1^st dish

Ahi Tuna Tataki

2nd dish:

Tomato and Buffallo Mozzarella Salad

3rd dish:

Cauliflower Scallop Risotto

4th dish:

Lamb Loin sous vide

5th dish:

Roasted Garlic and Ricotta Gnocchi

6th dish:

Caramelized Pineapple Cake with house-made Coconut Sorbet

 7th dish:

Passionfruit Vegan Pannacotta

8th dish:

Wagon Wheel

9th dish:

Lemon Mereingue

My Take:

I loved the puffed rice which made the Tomato and Buffallo Mozzarella Salad as well as adored the delicious Cauliflower Scallop Risotto. The sous vide Lamb Loin was perfectly cooked, tender and flavourful Harissa rubbed with chickpea purée, ratatouille, preserved lemon and veal jus! The Roasted Garlic and Ricotta Gnocchi was very good with edamame, carrot purée, pumpkin seeds, and the sage. My favourite of all of the desserts was the phenomenal Caramelized Pineapple Cake with house-made Coconut Sorbet, I would have been on the top of the mountain if I ordered 3 more of this outstanding dessert.

Pier 7 Restaurant

25 Wallace Mews Rd, North Vancouver

Tel: 604-929-7437

Web: http://pierseven.ca/

Twitter: @pier7restaurant

By: Richard Wolak