I revisited recently to taste some of Chef Michael Mikoda ‘s new dishes on his spring Menu with my friend Nikki joining me.
Ahi Tuna Tataki
Tomato and Buffallo Mozzarella Salad
Cauliflower Scallop Risotto
Lamb Loin sous vide
Roasted Garlic and Ricotta Gnocchi
Caramelized Pineapple Cake with house-made Coconut Sorbet
Passionfruit Vegan Pannacotta
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
By: Richard Wolak