Skip to content
Advertisements

New Tasting Menus at EBO Restaurant in Burnaby

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.

DSC_0171

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!

DSC_0175

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.

DSC_0178

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.

IMG_9865

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.

DSC_0185

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.

IMG_9869

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.

DSC_0194

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.

DSC_0197

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.

IMG_9872

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

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: