Earlier this summer I had the pleasure to dine at one of my favourite spots in the city, L’Abattoir. Started off at the bar where I had the Universe and Lawrence had the Orion while watching Bar Manager Alexa Gervais and bartender Devin in action. The L’Abattoir bread service is always something to start a meal with and the Fantail roll was served with the La Sauvagine (Quebec cheese custard).

Next it was their baked Pacific Oyster, a signature dish on their menu with Black truffle and garlic butter.

Then it was on to both the Hamachi (feature) and the outstanding Albacore tuna Coconut sorbet, radish, nuoc cham. This zero percent Zeno Sparkling wine from Spain offered the perfect refreshing pairing to both of these dishes.

We both then enjoyed the Aurora mocktail with Non-alc gin, Lime Cordial, Citrus.
Then two outstanding dishes followed, the Boneless Peace Country lamb rack with cep mushroom, peas, lettuce and the Wild Pacific halibut with Clams, asparagus, garlic nage.

Thiessen Farm Quail (a dish featured on the chefs menu) with Strawberry, black pepper, and tamarind was delicious.

For dessert, we had pastry chef Oliver Bernardino dessert trio with
the delicious Neapolitan ice cream cake with strawberry layer of ice cream, sorbet & compote and a Blueberry & whipped cheesecake “tart”, and a Raspberry jelly donut. We also had one of the desserts from the menu, the delicious Banoffee Caramelized banana, mascarpone. Capping off dessert with Sibilla Amaro for me and the Amaro del Capo for Lawrence. Head Sommelier Andy Forsyth has recently added some beautiful zero-proof wines to the menu. I loved all the dishes that chef de cuisine Charlie Kunsang had on this menu.

L’Abattoir Restaurant is located at 217 Carrall St in Vancouver; you can make a reservation by calling them at (604) 568-1701 Follow on Instagram @labattoir_van

By: Richard Wolak