Mosaic Grille @ the Hyatt

March 28, 2013

Warm a la Minute Smoked Skuna Bay Salmon with avocado terrine, maple matured sherry bourbon oak vinegar - 3

J's comment > not as smoky as the one from our previous visit; the dome didn't look all that smoky either

Sous vide Australian lamb (4oz): Pan fried with grilled foraged ramps, sunchoke mash and port wine demi sauce - 2+

J's comment > not sure what happened, from my previous post on Mar 6, the 4oz portion came with 3 pieces, not 2 (these didn't look particularly thicker...) and the flavour was good, but muted.

24 Hour Braised Spring Creek Short Ribs with roasted root vegetables, garlic, tarragon jus - 2

Grilled Long Line Caught BC Ling Cod with baby bok choy, shiitake mushroom, dashi broth - 2

Biscuits & butter - 2+

J's comment > not as wonderful as it was on Mar 6

Mosaic Chocolate Cake: signature triple layer cake - 2

  

Banana Split: caramelized banana, vanilla ice cream, almond brittle, chocolate sauce - 2+

J's comment > best banana split I've ever had; although I'm not a fan of this dessert to begin with

The Gentleman: Jack Daniel's no. 7, agave nectar, angostura & fee brothers orange bitters - 2

Extra Note

Chef Thomas was not in, and I think this affected the quality of the dishes. From our history of visits to Mosaic (see other previous posts), we will ensure Chef Thomas is in the house before paying Mosaic another visit.

Previous Posts
Mar 7, 2013
Jan 22, 2013
July 24, 2012

Mosaic Grille website

Labels: 'groupon', burrard, casual, downtown, hotel, western