Mosaic Bar & Grille is located in the Hyatt Vancouver on Burrard and Georgia Street. They specialize in locally sourced produce, sustainable seafood and choice ingredients with careful and creative preparation.
Their menu’s change often to really adapt to the seasonal ingredients. You are guaranteed that you will find something yummy on their new Summer menu.
- Mosaic Bar & Grille: Chefs Tasting Menu
- Mosaic: Spot Prawn Tasting Menu
- Chef’s Table: Chef Thomas Heinrich
- Mosaic Bar & Grille: Local, Sustainable, Creative, and Delicious.
As usual, the meal starts off with complimentary biscuits that arrive as you wait for your meal. It’s fluffy and comes with butter.
Mosaic Martini is a mix of absolut raspberri vodka, absolut mandarin vodka, grey goose la poire vodka and cranberry juice.
The first little dish was to show us their gorgeous skuna bay king salmon that arrived that morning. Chef Heinrich was very excited about it and amazed by the quality, so he shared a little sampler with us.
The skuna bay king salmon lays on top of a brine, and squid ink then garnished with lemon lime caviar and an ice plant from San Diego. I did enjoy the fresh taste of the salmon with the different textures and tastes.
The second dish is the GBE Heirloom Tomato Salad. The tomatoes are quickly blanched quickly in a sou vide and infused with onion and garlic flavours. It is served with a 12 year old balsamic reduction, basil fluid gel, local greens, and buffalo mozzarella. It was like a caprese salad, simple yet very complex.
Crab Cannelloni is on top of an avocado mousse. Below the mousse is a crouton crust. It was good! The crab meat was nice and sweet to go with the creamy mousse and crunchy crouton crust. Great textures that worked really well together.
Seared Scallops with a fire roasted green pepper coulis, and a succotash made of sweet corn and roasted tomato. The scallops were great but I didn’t really think the succotash complimented the dish very well.
Pan Seared Ling Cod served with baby bell pepper and a tomato nage. The dish was ok, it needed some more flavour to enhance the flavour of the cod.
Slow Cooked Lamb Tenderloin was beautifully cooked. It is served on a pomme puree, mustard greens and a peppercorn sauce. This was my favorite dish of the night! Really good!
The Cassoulet is a french bean stew with organic heirloom runner beans, duck confit, oyama sausage, tomatoes, onions, garlic and duck jus. The dish was hearty and rich. I didn’t particularly like this dish, but perhaps because I was pretty full. This item is meant to be shared among the table.
Ricotta Cheesecake was garnished with strawberries and a mango puree. It was deliciously creamy!
Creme Brulee was served with some berries and 2 macarons.
Mosaic Chocolate Cake is always a must! The slice is huge and tastes really good.
Overall, the menu does have its hits and misses but it’s generally delicious.
Words of Wisdom:
- Follow @CheftHeinrich on twitter, You can be up to date on new menus that he launches at Mosaic
- 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