Thursday, January 31, 2013

Secret Location

January 31, 2013

Roasted Quail: Foie gras and chestnut mousse, chestnut wafer, Coeur de Guanaja bitter chocolate - 3

J's comment > The mousse and quail when eaten together really takes you to a whole new level.

Qualicum Beach Scallops: Parsnip & bone marrow ravioli, chanterelles, carrot butter - 2+

J's comment > eat everything together in one bite other than the ravioli for the perfect morsel

Roasted Cornish Game Hen: Toasted rye berries, compressed crab apple, caramelized salsify, chartreuse jus - 2+

J's comment > loved the chicken, but the jus was really salty, and the rice was more al dente than I like

Smoked Loin of Elk: Gingerbread ravioli, huckleberry compote, pickled chanterelles, iced chanterelle cream - 2

J's comment > the ravioli was paper thin and the gingerbread was moist - perfect! I think I'll stick to beef though, but glad I've tried elk. This dish actually brings to mind "Christmas in the wild".

Italin Burrata: Kale Salad, brandied prune plum, smoked almonds - 2

J's comment > For the title of this dish to read as "Italian Burrata", I expected more burrata than what you see. Perhaps I have been spoilt with the generous portion of burrata on Lupo's menu

Citrus Blossom: Greek yogurt mousse, poppy seed cake, yuzu purée, meyer lemon tuile, finger lime caviar - 2+

Gentlemen Prefer Blondes: Banana and olive oil cake, blonde chocolate, pineapple, burnt honey & macadamia nut ice cream - 2

J's comment > I thought the dessert could do with more banana, I only got a hint of the 'banananess', so the cake just tasted like 'regular' cake. Other components on the dish were great though. :(

Nyangbo and parsnip hot chocolate, topped with whipped chocolate ganache and parsnip milk jam, with English Breakfast gelato - 2+

Torres 5 brandy, Grand Marnier, Maraschino liquer, lemon juice, Gomme, stirred and strained into a sugar rimmed martini - 2

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Labels: 2013 Hot Chocolate festival, gastown, moderniste cuisine, pacific northwest

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