If you’re looking for an exceptional dining experience, I recommend the new tasting menus at EBO Restaurant. I was invited to partake on this exceptional experience together with some of Vancouver’s elite food influencers and people I’m lucky to call friends.
The new menus start in early August, and can be customized to the diner’s preferences and likes. The dishes are carefully curated by Chopped Canada winner Chef Keith Pears. I’m telling you, Chef is pulling all the stops!
Our first course consisted of Yellowfin Tuna, Avocado, Cucumber, Sea Asparagus, Watermelon and Fava Bean. Yuzu broth was poured on each portion individually, bringing a delicate taste balance to the dish. The cucumber and watermelon were served using a compressing technique designed to bring out more flavour and texture. The sea asparagus had a light saltiness and completed the experience. Overall a delicious start.
If all salads tasted like our second course, I would have salads for every meal. The Heirloom Tomato Salad at EBO will be available this month as part of their fresh sheet. Stratacciatella Cheese, Serrano Ham, Oakanagan Peaches and Balsamic Gel makes this a refreshing summer dish. Chef added an almond Praline “cracker” that added a nice sweetness.
Each course was perfectly paired with local wines, carefully selected by the EBO staff. Our third course did not disappoint: Wagyu Beef Carpaccio. For me it was the small details that made this dish; like the use of Crunchy Mustard, and Squid Ink Crackers. The meat was buttery and paired with Horseradish Aioli, it made for one delicious bite after another.
Fish and citrus flavours go so well together, so when Chef prepared a Local Salmon dish with Citrus Foam, of course I knew it would be delicious. What I wasn’t expecting was the explosion of flavours from the Bacon and Manchebo Cheese Gnocchi. The salmon was buttery and moist and a few Pine Nuts added a delightful crunch to the dish.
On to course six: Moroccan Spice Lamb Chop served with Tabbouleh Salad. The use of Smoked Yogurt and Pickled Mustard seed gave this dish a hint of spiciness without taking over the taste of the lamb. I don’t know about you, but I always find that lamb is the kind of meat that looses its identity if not prepared properly. This ethnic dish had its own BC take by the adding of Okanagan Peaches to the plating.
We were ready for a palate cleanser by now, and the Chef’s Intermezzo did not disappoint. Rather than serving a traditional sorbet, Chef Pears created a Champagne “Freezy” – an adult version of the childish treat. It was a big hit.
Our six course was the Chicken Duo – a tender cut of Chicken in Shotoxing sauce, with Crispy Chicken Skin. Served with it was a Carrot Puree so velvety that it can only be described as silky to the palate. Chef came around each diner with Truffle that he shaved on each dish at table side. Truffle! To top it all, hidden like a small treasure was a small bite of Pork Belly. This was a fantastic dish.
Our final course of the night was a Hazelnut Chocolate dessert, with Peanut Butter Powder and Kalamansi Puree. For a bit of drama, Chef added Caramalized White Chocolate frozen with liquid nitrogen and then smashed it to create a rock-look effect. A Perfect ending.
This was a fantastic experience. Chef is not only inspiring and creative, but that combined with the classic ambiance of EBO Restaurant, it makes this tasting experience one not to be missed.
Inside the Delta Hotel Burnaby, EBO Restaurant is located at 4331 Dominion Street. To make reservations for tasting menus call 604-453-0788. Also follow EBO on Twitter @eborestaurant