Chef Evan Morgan, Chef Edgar Kano and Executive Pastry Chef Suraj Karmakar had recently launched their menu for this spring season which I had the pleasure to try.

1^st dish:

Burrata salad with beets, greens, black pepper shortbread, a beautiful salad of flavours and textures.

2^nd dish:

Grilled octopus, with potatoes bravas, olives, lemon emulsion.

3^rd dish:

Seared Ahi Tuna with yuzu ponzu, compressed cucumber, sesame oil garlic chips, puffed wild rice, light and flavourful.

4^th dish:

Lobster with pommes aligot, spring vegetables, tarragon cream, mushrooms, tasty dish.

5^th dish:

Fisherman’s Stew with roasted fennel, spring vegetables, grilled bread, spicy rouille, an outstanding dish with fresh seafood in the broth, loved the grilled bread accompaniment.

 

6^th dish:

Halibut with cornmeal fritters, fried cauliflower, snap peas, capers roasted shallot vinaigrette; an outstanding dish that says spring, with the greens and halibut.

7^th dish:

Dessert trio: an impressive array of desserts, each featuring different flavours, all of which feature nods to the spring season.

Iced Cappuccino with coffee crème, milk ice cream, 18 year suntory foam

Garden pannacotta

Pineapple carpaccio

8th dish:

Chocolate tree with chocolates – an edible chocolate ‘cherry blossoms’ tree with an assortment of chocolates.

YEW Restaurant & Bar

791 West Georgia Street, Vancouver

Call for Reservations: (604) 689-9333

Instagram: @fsvancouver

Reservations are suggested inside the restaurant.

By: Richard Wolak