I was fortunate to have dinner on the inside patio with Executive Chef Chris Bisaro on his night off the other night as I tried several new dishes from his recently launched Spring menu which focusses on modern Canadian cuisine with influences from Asia and Italy.
Peppered Albacore Tuna Tataki with Summer radish salad, crushed candied peanuts, sesame, scallions, ponzu great flavours and a stunning dish!
Lamb Bacon Salad with frisée, endive, candied pecans, bartlett pear, summer radish, bourbon vinaigrette; a wonderful and unique salad.
Humboldt Squid Karaage style, jalapeno slivers, scallions, red chili aioli aromatic in Karaage spices
Birds and the Bees cocktail with Novo Fogo Silver Cachaça, Birdseye Chili Tincture, Apricot Jam, Runny Honey, Fresh Lime
Smoked Sablefish Gnocchi with Green peas, pinot gris cream, radish sprouts, a rich house favourite.
Vancouver Island Halibut with Tarragon Oceanwise prawn crust, herbed soft polenta, sautéed greens, on outstanding dish that highlights our fresh BC Halibut.
Gelderman Farms Pork Chop in a Korean barbeque marinade, with delicious kimchi fried rice, grilled scallions
Spinach Risotto with Grilled broccolini, confit cherry tomatoes, Piave cheese, spiced chick peas, a bright dish for spring.
Caramelized Eggplant with a miso glaze, toasted sesame seeds
Leap Year (2016) cocktail with ODD Society Wallflower Oaked B.C. Gin, Dubonnet, St Germain, Grand Marnier, Fresh Lemon
Dark Chocolate Pot Du Creme in a glass jar layered with chocolate, Peanut butter cream, and topped with feuilletine flakes
Brix & Mortar
1138 Homer Street, Vancouver
By: Richard Wolak