Monday, November 05, 2012

Diva at the Met

November 5, 2012

Butter Poached Atlantic Lobster: yukon gold gnocchi, roasted onions, lobster emulsion - 3

J's comment > the best lobster & lobster bisque in Vancouver; lobster cooked to perfection, flavour absolutely outstanding

Qualicum Bay Scallop: taramasalata, black radish, cilantro, croutons - 3

J's comment > YUM. 'nuf said

Blackened Lobster: corn, scallions, jalapeno - 2+

J's comment > shame that it's only available on the tasting menu

Smoked bone marrow: with truffle - 2+

J's comment > shame that it's only available on the tasting menu

Honeydew mint soda: amuse bouche - 2+


Puffed Quebec Foie Gras: quince, candied walnuts - 2+

J's comment > very good foie gras, but would have loved more; toast too heavy for the light foie gras. For this dish, I have to say I prefer Mosaic's foie gras parfait


Cranberry toast & foie gras mousse (the walnut shaped object on the top right)  - 2+

North Arm Farm Beets: goat cheese, hazel nuts, buck wheat - 2

Mussel Coal bread - 2

J's comment > really beautiful concept

Bread & Butter topped with browned butter - 2

Chicken bacon - 2

Yarrow Meadows Duck: pomegranate, walnuts, orange, black kale - 2

Truffled Lamb Tenderloin: truffle, salsify, natural jus - 2

Sunshine Coast Sturgeon: pickled cabbage, pork jowl, navy bean, oyster sauce - 2

Pumpkin Caramel Pudding: praline, yam ginger ice cream - 2+

J's comment > shame that it's only available on the tasting menu

Diva’s Warm Chocolate SoufflĂ© Cake: pistachio ice cream & chocolate sauce - 2

Coco's revenge - 2

Diva at the Met on Urbanspoon


Extra comment
The service was fabulous. For our 16 dish tasting course above, our server timed each course perfectly, so that there wasn't a long lag in between courses yet enough time so that they weren't cramming everything onto our tables.


Labels: downtown, fine dining, hotel, howe, moderniste cuisine, western

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