Executive Chef Tim Cuff and his team launched their brunch menu last weekend and gave it a whirl trying several of their dishes.

These were my favourite of the dishes that I tried which are now available on their brunch menu.

Chinois Prawns with candied walnuts a delicious combination of flavours and one of the most popular appetizers.

Flax Seed Pancakes with a light citrus taste topped with a gingered blueberry compote that were light on the flax and very good.

Beef Short Rib Hash served in an iron skillet with potatoes, tomatoes, spinach (without the eggs that are usually served on top) with hollandaise on the side, toasted baguette and watermelon wedges, a hearty dish with tender braised beef that was delicious with the potatoes and other vegetables.

Triple Cooked Fries after a 2 day cooking process served with ketchup making for fries that were crispy on the outside and moist inside.

 Brussel Sprouts and Bacon fried with lemon juice and parmesan, a delicious addiction.

An order of Cookies right out of the oven, made to order Dark Chocolate Chunk Cookies & White Chocolate Chunk Cookies with a vanilla bean mousseline my weakness as I love cookies, had to show some willpower and didn’t eat all six in one shot, took the rest to go.

Brunch runs Saturday and Sunday from 10:30am – 3pm

West Oak Restaurant

1035 Mainland Street, Vancouver

Tel: 604-629-8808

Web: http://www.westoakrestaurant.com/brunch-menu/

Twitter: @westoakvan

Advice:  Reservations suggested.

By: Richard Wolak