Vanbrosia: Secret Location

Wednesday, September 17, 2014

Secret Location

September 17, 2014

Foie gras, gluten free brioche, champagne gel, fossilized berries - 2

J's comment > not bad; foie served chilled, soft and light as air (aerated), a tad too light actually, esp w the brioche, but foie very smooth and creamy; brioche slightly crisp; berries tad too tangy for the light foie (well if there was ever an oxymoron!)

St. Andre aerated cheese, fresh fruit mostarda - 2

J's comment > not bad; cheese flavor strong but the lightness of the texture was a good contrast; cheese and mostarda went well together, fruit not too tangy compared to the ones in the foie dish

Scallop chips, spicy aioli - 2

J's comment > not bad; like shrimp crackers! not as fluffy though, these were more firm, crisp but not crunchy; needed more aioli (not spicy either BTW)

Sturgeon marrow - 2

J's comment > essentially ceviche flavors (ie mildly sour & tart); there were some gelee / jelly bits that I suspect was the bone marrow - these bits didn't have much flavor, but the texture was fun; the white pieces on top were squid, cooked well

Daily dessert feature, Apple egg: Apple sorbet, hay ice cream, desiccated apple slivers, oat crumble, egg yolk puree & creme brulee - 2+

J's comment > the apple sorbet is the 'bowl' and the hay ice cream is the 'egg' - very pretty and can I say 'technique!'; sorbet and ice cream melded beautifully, the sorbet retaining its crisp shell upon tapping it; ice cream flavor was pleasantly unique, so this is what hay tastes like? creme brulee was more creamy than stiff, but went very well w the oat crumble - a much better oat crumble than the one in West's panna cotta

so glad that the dessert section of Secret Location is still doing well even after Chef Kira's departure to Mission Hill, but would definitely like to try Chef Kira's creations in Vancouver again

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