For those of you who don't know, Mosaic (located inside the Hyatt Hotel on Burrard Street) occasionally offer seasonal menus to cater to the local produce and seasonal proteins. During spot prawn season, they have a spot prawn focused menu... during the fall, they have a hearty fall inspired menu... you get the drift. :)
Curtis (
Foodobyte) was kind enough to invite me along to this year's Mosaic's Spring Menu tasting. We got a taste of everything that is to come and trust me, some of them are amazeballs.
Chef Jo didn't personally make the
Robert Creek Dungeness Crab and Curtis and I could tell. It was missing one key element, salt, which was unfortunate because that was the only thing that was needed to meld all the flavours together. Nevertheless, it consisted of barnston island baby dandelion greens, avocado, okanagan apple, and fennel pollen which is a fantastic and refreshing combination for a starter.
Spot Prawn season isn't until summer but they already have a salad dedicated to it. It has foraged miners lettuce, wild watercress, mixed radish, and green garlic.
I am a lover of squid ink anything so I was ecstatic to try out their house made
Squid Ink Bucatini Pasta. Their fresh squid ink pasta was done al dente and soaked up the spicy chorizo oil that it was tossed in. In addition to chorizo, it also had fiddlehead ferns, razor clams, peas, and charred octopus. Overall a stunning dish.
Prior to this dish, I never thought about putting preserved lemon and seared scallops together. Now that I've tried it, I'll be doing that every time I make it at home! The
Haida Gwaii Weathervane Scallops were beautifully seared and was definitely a treat for someone like me who doesn't have the bountiful wallet to eat it all the time.
The
Cache Creek Natural Beef Rib Eye... a rib eye that has been dry aged for 28 days, served with hen of the woods mushroom and new potatoes.
The
Peace Country Lamb was truly somethin' else! From the stinging nettle gnocchi to the fava bean puree, it was to die for and I would gladly order it again.
For dessert, we enjoyed a
Deconstructed Lemon Meringue Pie. In place of meringue, Chef Jo used torched homemade marshmallows. Mmm mmm mm. SO GOOD.
The
NY Cheesecake was very good but nothing to write home about. It was paired with strawberries and some gluten-free chocolate granola. Chef Jo is currently trying to make this dessert completely gluten-free to cater to those who have wheat allergies. As a person with a wheat allergy, I totally appreciate that!
Mosaic Grill and Bar is a fantastic spot to dine when you're wanting a menu that's a bit more elevated than the usual crowd. They use local products, quality ingredients, and I can tell you firsthand that the chefs really care about the dishes they produce for their customers.
They have a cool
Vaneats package going on right now for $25 for those wanting to try out Mosaic without breaking the bank.
Service Rating: N/A
Food Rating: 4/5
Price: $$$$
Overall Rating: 4/5
Happy Eating!
some of the dishes got me like..
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