Hard Rock Casino Vancouver has revamped their flagship restaurant – Stake with a new menu created by Executive Chef Matthew Richmond. They are committed to putting local produce in all their dishes where possible.
Even though I live in the subburbs, I’ve actually never come here until now.
Stake doesn’t only serve steak as their name suggests. There’s a good variety of WestCoast dishes that will appeal to your tastebuds. Executive Chef Matthew Richmond’s goal is to bring the flavours of what you would find in Downtown Vancouver, back to Port Coquitlam, where he grew up. He has worked in numerous restaurant from the bottom up and really has a passion for creating delicious dishes as well as being a mentor to the young chefs in the community.
Of course, Chef Matthew has an amazing team that works behind the kitchen that beautifully puts together all the dishes.
There is lots of seating inside and has a lot of cool portraits and things up on their walls.
Their knives are pretty awesome too.
We started off with complimentary bread and butter.
Beet Trio ($9) has a blueberry goat cheese mousse, pea greens, walnut wafer, with a golden beet dressing. The different beets have their own unique tastes, some have an earthier taste and other are more sweet. It’s just incredible tasting these fresh beets. It also goes really well with the blueberry goat cheese mousse.
Stake’s Signature Smoked Crispy Pork Belly ($12) has a green pea puree, butter braised white asparagus, tomato confit, and apple bourbon jus. The pork belly is yummy and has the crispy crackling on top. You can’t say no to pork belly…unless you’re a vegetarian.
Pacific Halibut ($24) has king oyster mushrooms braised in abalone sauce, preserved olive, green beans & eggplant with wilted pea greens. This dish has a very asian flavour profile. The vegetables were very good, but a tad salty if you eat it alone. It’s much better when you eat a bit of everything together.
Pan-seared Truffle Polenta ($16) has a leek fondue, ratatouille, thyme glazed portabella, garlic cream, and micro chard. This polenta was really good. It was crispy on the outside and fluffy on the inside. This is probably the best polenta I’ve had so far in Vancouver.
6oz Seared Beef Tenderloin ($28) comes with Golden Ears Emmental fondant potato, glazed beets, crisp leek, truffle foam, and jus. The tenderloin was a perfect medium rare. Very good, tender and full of flavour.
Chocolate Marquise ($8) has a Irish cream anglaise, chocolate pearls, and a raspberry coulis. The chocolate cake was dense and smooth like a ganache.
Overall, their revamp of the menu works really well for Stake and the quality is definitely there. Executive Chef Matthew Richmond really put his mark on this menu. I’ll definitely be back with my friends or family.
We Rate Stake:
2080 United Boulevard