Executive Chef Cullin David and his team launched their brunch menu this spring which I had the pleasure to try when I interviewed Zahra Alani in my Celebrity Brunch Interview. I then dined for a media tasting to try more of their brunch dishes and drinks the following week.

Passion Fruit & Guava Mimosa ($7) Pares Balta organic sparkling wine & guava juice

Escovitch Fish ($14) A traditional Caribbean breakfast. Pan-seared fish, tangy Escovitch sauce, fried plantain, fresh cucumber, rice and peas

Dark & Stormy ($10) Ginger-infused Goslings rum, house-made ginger beer, Angostura bitters, ginger syrup

Oxtail Stew Brunch Bowl ($13) Two poached free-range eggs, rice and peas, fried plantains, coconut rundown hollandaise.

Coconut Jumby ($11) El Dorado 3 year old rum shaken with coconut water, agave syrup, muddled lemongrass, mint and lime zest

Salara French Toast ($12) Fresh baked traditional Guyanese coconut bread, fresh-cut fruit, banana cream, spiced mango maple syrup

Note that I drank virgin versions of the cocktails and you can too upon request. Some of the portion sizes shown above are taster sizes of the actual larger sized dishes.

Style: a La Carte

Attire: Casual

Time: Saturday and Sunday 10:00am – 3:00pm

Calabash Bistro

428 Carrall Street, Vancouver

Web: http://calabashbistro.com/food/brunch

For Reservations please call: (604) 568-5882

By: Richard Wolak