Their menu focuses on locally sourced produce, sustainable seafood and select ingredients with careful and creative preparation. The menu is seasonally inspired with simple and fresh ingredients. You can definitely see it in their menu as it changes every few months.
Mosaic recently switched up their menu to utilize the produce available in the Fall. Sous Chef Jo Ong shared with a me a few of their signature dishes on their new menu.
I find it’s a nice place for a company dinner or a date. It’s not very crowded and there’s lots of space. Great for a calm and peaceful environment.
Cheddar and chive biscuits are served with butter. A yummy start to the meal with these buttery biscuits.
Coal Harbour ‘311’ helles lager is on tap and it’s one of their lighter beers. It also has some fruity notes to it too.
Coke and Disaronno is M’s drink of choice. Disaronno is an almond liqueur and when it’s mixed with coke, it tastes like Doctor Pepper.
Amuse Bouche is a bite-sized appetizer that arrives at the table prior to your meal. We got a taste of their roasted butternut squash bisque. It smelled heavenly with the cinnamon on top.
Yellowfin Tuna ($19) is presented on the dish with pickled radish, sea beans, cucumber, black garlic, yuzu dressing. The delicate tuna was really delicious and the dressing paired perfectly.
Earth Apple Farm Baby Beets ($14) is paired with endive, Okanagan goat cheese and a citrus vinaigrette. I’ve grown to really love beets over the years. Beets do have a natural earthy flavour, but it’s so good! I gobbled this dish right up.
Foie Gras Torchon ($23) has brioche crisps, quince and grounded up pistachio. Foie Gras is the fatty liver of duck and no matter how many times I’ve tried it, I’ve never seem to be a fan of the dish. Perhaps I’m not sophisticated enough.
Smoked Venison Carpaccio ($18) is thinly sliced with dehydrated granny smith apple, baby kale and pomegranate. Oh man, this was so delicious! The venison was very full of flavour.
Aquerello Risotto is crazy delicious with wild mushroom , 64° egg and a parmesan crisp. The 64° egg is to die for and just oozes over the risotto screaming for you to eat it. This was my favourite dish of the night. Mmmmmm!
BC Ling Cod is beautifully cooked with Salt Spring Island mussels, leek saffron nage and baby fennel. The mussels were delicious and plump.
Sloping Hill Farm 12oz Pork Chop is so flavourful and tender. M couldn’t stop eating it. It is served with broccoli rabe, sweet potato, and calvados jus.
Valhona Dark Chocolate Mousse with port wine poached pears and cacao nibs. The chocolate was rich and full of chocolaty goodness.
Chestnut Creme Brulee is served with chestnuts and house-made toasted marshmallows. It’s quite large, so you definitely want to share.
Overall, it was great to see the new dishes on the Mosaic menu featuring the fresh Fall produce.
We Rate Mosaic:
655 Burrard St