A new season always inspires the best chefs in the city to flex their culinary muscles and offer up fresh new dishes added to their menus. Here are some delicious must-trys…
South Asian bowls at The Union
The Union
Just off Main Street on the cusp of Chinatown, this bustling hotspot has added a few new items to their South East Asian-inspired dinner menu. “I love seeing our guests enjoying different dishes with their friends and family, like our fun bar snacks, along with the new Massaman short rib curry and Cá Chiên, a whole fried Ocean Wise trout,” says Chef Lisa Henderson, the creative culinary force behind the new menu. Other new and notable dishes include Ikan Salai – smoked Albacore tuna salad with baby kale and puffed brown rice and Tom King Gai – chicken and rice soup in a lemongrass, ginger, lime leaf coconut broth.
The Cascade Room
The Cascade Room
Executive Chef Tim Evans wanted to offer guests, “good, hearty, no-nonsense food, using in-season, local ingredients,” and he has done just that. New on the menu is the Heirloom Carrot and Hazelnut Tart with spring salad; pan-seared Haida Gwaii Halibut with chive and citrus arancini; and Red Deer Venison Chops served with coriander gnocchi. Comfort food upped to a whole new level.
Modern Mexican at El Camino’s
El Camino’s
Try the Vegetarian Enchilada with cumin black beans; Queso Arepa – a white corn pocket loaded with smoked Monterey, feta and huancaina; Moqueca – a Brazilian seafood bowl with mussels, cod and prawns; Chorizo Chili Dog Bocadillo – a Mexican-style sub sandwich; and the Prawn and Arugula Salad – with smoked Chile prawns, arugula and pepitas. Ai Caramba.
Charlie’s Little Italian
Charlie’s Little Italian
The new weekend brunch menu features eight unique Eggs Benedict options – all served with a side of herbed potatoes, house-made ketchup and marinated watermelon. Favourites include the Vegan Benny with crispy tofu “eggs” and cashew saffron “hollandaise”; the Bolognese Benny with house-made Bolognese and crispy polenta; and a Smoked Salmon Benny with dill caper cream cheese and shallots.
