Fall Menu Tasting at Bacchus Restaurant

Chef Montgomery Lau had recently launched his fall/winter menu, Lawrence and I had the pleasure to try several of these fall inspired dishes. Sommelier, Tereza Roux had provided some guidance in selecting the perfect British Columbia wines to pair with these dishes.

1st dish:

Cinnamon Scented Kabocha Squash & Pears

Cinnamon Scented Kabocha Squash & Pears — Charred Radicchio, Endives, Chèvre, Toasted Pumpkin Seeds, Brown Butter Balsamic Vinaigrette such a beautiful fall Salad

2nd dish:

Gem Lettuce Wedge

Gem Lettuce Wedge –Kale & Beets, Shaved Cauliflower, Farm House Cheese, Walnut Crema

3rd dish:

Pan Roasted Sablefish

Pan Roasted Sablefish –Creamy Leek Couscous, Braised Fennel, Mushroom Essence; pairing with the Sandhill 2016 Pinot Blanc and 2014 Syrah for comparisons; I truly appreciated the Syrah as this wine was my favourite with this tender buttery fish.

4th dish:

Slow Roasted Half Rack of Lamb

Foxtrot 2014 Pinot Noir bottle

Slow Roasted Half Rack of Lamb-– Braised lamb, Slow Roasted Onions, Kabocha Squash, Potato Gnocchi, Pine Nut Purée. Paired perfectly with the Foxtrot 2014 Pinot Noir bottle, one of my favourite Pinot Noir wines from the Okanagan.

5th dish:

Wild Mushroom Risotto and Asparagus

Wild Mushroom Risotto, a side dish that was also perfect for sharing as it was quite rich.

6th dish:

Asparagus with hollandaise, another side dish for sharing.

7th dish:

Wedgewood Chocolate Raspberry Bar

Wedgewood Chocolate Raspberry Bar, 3 layers with a raspberry coulix and freeze dried raspberries

8th dish:

Carrot Cake

Carrot Cake with spiced cremeux with condensed milk ice cream; and my favourite of the two desserts.

Petit Fours

Petit Fours to end this wonderful meal, fine dining

Bacchus Restaurant

845 Hornby St, Vancouver

Call for Reservations: (604) 689-7777

Twitter: @Wedgewoodhotel

Reservations are suggested inside the restaurant.

By: Richard Wolak

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