I was invited to Mosaic Bar and Grille by Chef Thomas Heinrich to explore their amazing cuisine. They specialize in locally sourced produce, sustainable seafood and choice ingredients with careful and creative preparation. When you look at their dishes, you’ll know what I’m talking about.
Mosaic is located inside the Hyatt Vancouver Hotel on the 2nd floor. It is easily missed if you come out from the Burrard Skytrain. It’s right above Grain Tasting Bar.
When you sit by the window, you get a great view of Georgia Street and Burrard.
Right now, they have teamed up with Vaneats.ca to create a 3 course dining pass for only $22. Seriously, it a really good deal!
We start off with complementary biscuits that arrive as you wait for your meal. Good bite-size pieces and you can always ask for more.
Spring Creek Beef Carpaccio has 15 thinly sliced pieces topped with fried capers, crispy chives, castillo de canena smoked olive oil, and a 68-degree yolk.
It was really good! If you’ve ever had beef carpaccio, this will blow you away! The crispy capers and chives add an amazing texture to the savoury beef slices. Highly recommended!
Pork Jowl lays on top of pickled radish, and snow peas. The dish has a galbi marinate sauce drizzled around the dish. The dish is garnished with crisp lotus roots and edible flowers. The pork jowl was deliciously fatty and super tender.
Local Seasonal Spring Salad looks amazing. Probably one of the prettier salads I’ve seen in a while. The greens are very fresh and you can definitely tell they put a lot of care into sourcing the ingredients. The housemade sheep milk ricotto and the citus/mustard dressing liven the dish.
Warm a la Minute Smoked Skuna Bay Salmon arrives on your table with a dome-shaped cover. Insides the dome is smoke. When they remove the dome, the delightful smokey smell envelop your senses.
Once the cloud of smoke goes way, you will see the salmon, avocado terrine, maple matured sherry bourbon oak vinegar gel. The presentation is really amazing, so it was hard to take the first bite out of it. You can tell the restaurant puts so much love into their food. Each item is beautifully arranged. Highly recommended!
Grilled Skuna Bay Salmon lays on a bed of British peas and topped with a lemon foam. The salmon was beautifully cooked, so the center was very juicy and tender. I usually don’t liked cooked salmon, but they do a fantastic job!
Oceanwise Long Line BC Gray Cod has a bed of baby bok choy, shiitake mushrooms surrounded by a dashi broth. The combination of all the items have it a bit of an Asian flare to the dish.
8 hour braised short rib with BC foraged ramps, sweet onions, and morel mushrooms. The meat is tender and the morel mushrooms was a treat to devour.
Lamb Medallions were cooked nicely with fresh greens on the side.
Mosaic Chocolate Cake is their signature triple layer cake. This cake has been with Mosaic for years and years and year. The recipe has never changed and will probably be there for more years to come. Anyone that comes here raves about how huge this cake it. I’ve had this twice and it’s quite hard to finish. But have no fear, there is always a takeout box for it.
Banana Split is huge! There is caramelized banana, vanilla ice cream, almond brittle, chocolate sauce and fresh fruit. What I love about Mosaic is that their desserts aren’t small.
Overall, I loved my experience at Mosaic. After this experience, I came back with a bunch of my friends with 11 Vaneats dining passes. They all loved it too. 3 courses for $22 is totally worth it because a regular entree is a about $20. I would go back again for special occasions and pay regular price. I am usually not impressed by fine dining, but I’ve enjoyed my 2 visits to Mosaic and was not disappointed.
Words of Wisdom:
- Steps away from Burrard Skytrain
- Free Mosaic Chocolate Cake on your birthday
- Beef Carpaccio is a must!
- Great service
We Rate Mosaic:
655 Burrard St