Herb-crusted Bison Carpaccio with Tomato Chutney
Jane’s Restaurant Bison, with its assertive flavour and natural tenderness,
Category: Appetizers
Celery Root and Arugula Salad
Jane’s Restaurant Peppery arugula balances tart apples in this stunner
Wurstsalat (Sausage and Cheese Salad)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Roasted Autumn Squash Soup
Chef Ryan Muir, Soup Pierre The heavy, fresh and creamy
Cream of asparagus soup
Chef Ryan Muir, Soup Pierre A velvety mouthfeel of creamy
African roasted red pepper and peanut soup
Chef Ryan Muir, Soup Pierre The aroma of freshly roasted
Russian borscht
Chef Ryan Muir, Soup Pierre This soup is highlighted by
Calamari with Roasted Garlic Mayo and Tzatziki
Executive Chef Paul Masserey, Pasta La Vista/Breadworks To combine flavours,
Roasted Red Pepper Salad
Executive Chef Michael Dacquisto, 529 Wellington This is an excellent
Summer Rolls
Executive Chef Tristan Foucault, Hu’s on First These rice paper
Beef Carpaccio
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef
Grilled Zucchini-Tomato Salad
Owner/General Manager Marnie Feeleus, Fresh Option Organic Delivery The smokiness
Roasted Tomato Gazpacho
Chef/owner Chris Stoneham, Enorae Bistro The first note is aromatic
Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, fusion grill Luscious feel of the viscous
Sour Berry Consomme
Chef Lorna Murdoch, fusion grill This is an excellent chilled
Prosciutto and Asparagus Appetizer
Cooking School Director, Tony De Luca, De Luca’s For this
Ahi Tuna Tartare with Sesame Tuile
Chef Makoto Ono, Edohei The first note of the dish
Green Deluxe Shrimp Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Dumpling Wrapper
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Shrimp & Spinach Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Fried Seafood Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Flaky Shrimp Ball
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Huitres de Colville Bay au Champagne (Champagne oysters)
Chef Bernard Mirlycourtois, Mirlycourtois’ Brasserie Fresh oysters are popular raw,
Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality
Foie Gras de Canard en Terrine
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Foie gras has been a
Daddy’s Mini Not-So-Devilled Eggs
Chef/Owner Terry Gereta, Mise These pint-sized eggs are perfect for
Scallops with Miso-Pomegranate Vinaigrette
Chef Michael Schafer, Sydney’s At The Forks Pomegranate juice can
Lobster Tail Sashimi • Curry Oil • Soy Syrup
Chef Makoto Ono, Gluttons Bistro A luxuriously textured dish,
Braised Fennel • Blood Orange • Walnut Glass
Chef Makoto Ono, Gluttons Bistro Bright and festive, a well