Chef David Gunawan and Chef Jack Chen prepared a 6 course tasting menu, each course was a celebration of local and their Farm to Table cuisine.

Amuse:

Smoked Castelvetrano Olives, Fennel, Orange

1^st Course:

Fennel Vadouvan, chickpeas, mint, yogurt; a bright and flavourful dish.

2^nd Course:

Radish, Country Blue, Pecan Streusel, Sprouted Grains; stunning and colourful dish, loved the pecan streusel and the play of flavours.

3^rd Course:

Ricotta Agnolotti, summer squash, speck, morels; full of flavour.

4^th Course:

Naturally Leavened Sourdough, crispy pork butter, and olive oil.

5^th Course:

Organic Chicken, zucchini with a chrysanthemum jus; an outstanding dish.

6^th Course:

Candy Cap Custard, Summer berries, Bourbon scented meringue, Spruce sable

 

Royal Dinette is located at 905 Dunsmuir St., Tasting Menus are featured for weekday lunch as well as dinner Monday to Saturday. Follow them on Twitter @RoyalDinette and Instagram @royaldinette

By: Richard Wolak