Chef Montgomery Lau had recently launched his Winter menu, Lawrence and I had the pleasure to try several of these winter inspired dishes.
1st dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2634-e1545090625964-225x300.jpg)
Charred Smoked Scallops
Charred Smoked Scallops with Grapefruit, Celeriac, Pink Peppercorn, Pine Nuts, Parsley Purée, loved the flavours and presentation.
2nd dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2636-e1545090649725-225x300.jpg)
Boston Lettuce & Avocado Salad
Boston Lettuce & Avocado Salad, loved the addition of the nuts and seeds which added texture to the dish.
3rd dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2644-1-e1545090731750-225x300.jpg)
Fire Roasted Half Rack of Lamb
Fire Roasted Half Rack of Lamb
Pomme palliason, glazed haricot verts, 12 hour caramelized Onions sauce foyot, an outstanding dish all around.
4th dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2649-1-e1545090755352-225x300.jpg)
Yarrow Meadows Duck Two Ways
Yarrow Meadows Duck Two Ways
With vanilla yam purée, mustard spatzle, charred broccolini, cinnamon orange reduction
5th dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2646-1-e1545090778640-225x300.jpg)
Porcini crusted AAA Alberta Beef Tenderloin
Porcini crusted AAA Alberta Beef Tenderloin
Potato Mille-Feuille, braised celery, Caramelized radish, celeriac purée, love the porcini crusting on the beef.
6th dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2651-1-e1545090884286-225x300.jpg)
Pumpkin Gnocchi
Pumpkin Gnocchi
7th dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2660-e1545090909719-225x300.jpg)
Sticky toffee pudding
Sticky toffee pudding with toffee caramel sauce
8th dish:
![](https://vancouverfoodster.com/wp-content/uploads/2018/12/IMG_2659-e1545090938701-225x300.jpg)
Mont Blanc
Mont Blanc (chestnut)
845 Hornby St, Vancouver
Call for Reservations: (604) 689-7777
Twitter: @Wedgewoodhotel
Reservations are suggested inside the restaurant.
By: Richard Wolak