The Westin Grand Hotel Vancouver is a convenient hotel on the corner of Homer Street and Robson Street. The Westin Grand has comfortable beds. I’ve stayed here previously for work conferences / training and have always found it pleasant. This time we came […]
Having a relaxing Sunday meal at Forage Vancouver was a treat itself. Despite what you all may thing, I don’t go out everyday or eat extravagant gourmet meals. Most days it consists of low carb salads, wonder soup diets and plenty of leftover food. Between work, wedding planning and […]
Lobster, Beef and Chocolate – Why yes thank you! Occasionally, Fleuri Restaurant at The Sutton Place Hotels in Vancouver downtown will offer the Lobster, Beef and Chocolate Menu for $65 per person. This 5-course lobster, beef and chocolate dinner for 2 is regularly $130. So consider Date Night made! The environment is fine dining without the stuffy atmosphere.
Lobster, Beef and Chocolate Menu
- An amuse bouche
- Corn Bisque: chanterelle mushroom and salami ragout, chive oil and saffron foam
- Chilled Lobster Tail: brandy gel, grapefruit ginger vinaigrette, lemon cream cheese, and mirco herb salad.
- Beef Tenderloin: pom pom mushrooms with scalloped potatoes, legumes and diablo jus
- Chocolate buffet, filled with cakes, pastries and pies, sorbets, ice creams and made-to-order crepes
You may even have someone playing the piano right next to your table
Chilled Lobster Tail: brandy gel, grapefruit ginger vinaigrette, lemon cream cheese, and mirco herb salad. The lobster was firm and bouncy. It was interesting against the toothpaste lemon cream cheese. In reality, you I preferred the lobster tail on its own rather than mixing with the tart tasting gel and paste like lemon cream cheese. Perhaps it was the texture that didn’t win me.
Corn Bisque: chanterelle mushroom and salami ragout, chive oil and saffron foam. I loved the fact it was poured in front of us. The bisque was a light watery consistency. The corn was sweet and made a great compliment to the earthy chanterelle mushrooms. The salty salmi slivers was stood out again the soup. I would have preferred the soup to me slightly thicker and richer.
Beef Tenderloin: pom pom mushrooms with scalloped potatoes, legumes and diablo jus. This was my favorite part of the menu. The steak was cooked perfectly medium rare and I loved the juicy mushrooms.
Next up was dessert! And this was absolutely a chocolate affair. Need a say more? Chocolate buffet, filled with cakes, pastries and pies, sorbets, ice creams and made-to-order crepes. There is even a chocolate fountain with fresh fruits! The Fleuri Restaurant is definitely the best buffet for any chocolate lover.
Sutton Place Hotel (The), 845 Burrard St, Vancouver, BC V6Z 2K6
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Something magical happened last Sunday at the Four Seasons Hotel. Dozens of haute couture and white lace wedding dresses paraded amongst fou d’amour brides-to-be and grooms-to-be. Creme De La Creme Vancouver embodies the soiree of romantic enchantment with elegance and sparkles. There is something […]
Earlier in October 6, 2013, Rosewood Hotel Georgia hosted a boutique Bridal Show called Bling Boutique Bridal Show 2013. The same weekend, there was also another wedding show over at the The Vancouver Trade & Exhibition Center called Vancouver Wedding and Honeymoon Fall Show. […]
Langham Hotel Hong Kong 朗廷酒店 in Tsim Sha Tsui, Hong Kong was quite the treat whilst travelling, rushing around meeting up with friends and family. From hookah bars and shisha lounges, private Thai kitchens to outdoor kitchens, and your coffee house and dives, an afternoon tea revolving around a fairy tale theme with my girls (and a me day away from the hubs) was delightful. The Palm Court at the Langham Hotel was traditionally classic with all the bells and whistles – chandelier, plush seats, silverware and friendly services. Most of all, they were able to accommodates us with such little notice. Please remember to RSVP.
There are two tiffin features available 1. Sleeping Beauty: traditional sandwich and scones or 2. Beauty and the Beast: chocolate-inspired. Both sets comes with a souffle at the end with three choices flavors of Mango Caraibe Chocholate, Ginger and Candied Mandarin, and Hazelnut Cappuccino and choice of sauces: Raspberry Mint, Bitter Chocolate, and vanilla Bean.
$218 HKD / pp| $398 HKD / 2 pp
Passion fruit quark cheese cake
Strawberry chiffon cake
Crisp profiterole with green apple
Coconut panna cotta, mango compote
Lemon “marshmallow” macaron
Beauty and the Beast
Hazelnut and chocolate chip cupcake
Bitter chocolate and vanilia cream tartlet
Three ways chocolate
Noire orange with almonds
Bitter Lactee with blueberry chips
Ivoire with crispy raspberry
Chocolate raspberry delight
White chocolate and vanilla chestnut cream with apricot
Either tea sets pairs with the follow tea sandwiches and savouries
Slow cooked corn-fed chicken and foie gras wrap
Scottish smoked salmon, ceps duxelles, horseradish cream and candied beets
Mini organic banquette with caviar, roma tomato and organic egg sandwich
Cilantro crepe roll with celeriac and blue lump crabmeat
Black truffle butter and wagyu beef and hot house cucumber tea sandwich
Quail scotch egg
Traditional raisin and classic scones with clotted cream and preserves.
We ordered two Sleeping Beauty and one Beauty and the Beast. The presentation was beautiful and the selection were pretty good.
Plenty of savory finger sandwiches to go around and all made delicately with great flavors. Not your typical cucumber sandwiches! Next we move onto the sweets of macaron, chocolates, and tartlets from mildly sweet to bouncing of the walls type of sweet. There is something for all walks of life.
The scones were buttery and airy. Served with Devonshire cream and jam preserves.
Also at the end of our course we each received a souffle of your choice: Mango Caraibe Chocholate, Ginger and Candied Mandarin, or Hazelnut Cappuccino. Also you can choose a flavor of sauces – Raspberry Mint, Bitter Chocolate, and vanilla Bean. The souffle was light and airy, tho it looks as it has already collapsed a bit by the time we began nibbling at it.
Langham Hotel Hong Kong Afternoon tea may not have the bird’s eye view like Seva or CAFÉ 103 at The Ritz-Carlton Hong Kong but you can enjoy a reasonably priced tiffin without fending off crowds. Just remember it is located on the TST side, not over by Mong Kok.
Traditional English Afternoon Tea:
3:00pm – 5:30pm (Monday – Friday)
2:15pm – 4:15pm (Saturday, Sunday and Public Holiday)
4:30pm – 6:30pm (Saturday, Sunday and Public Holiday)
Langham Hotel Hong Kong 朗廷酒店 Palm Court
Hotel in Tsim Sha Tsui
8 Peking Rd
Tsim Sha Tsui, Hong Kong
+852 2375 1133
Reflections lounge is located at the darlings of Rosewood Hotel Georgia on the 4th floor sky patio. It is home to Hawksworth Restaurant – where you want to stay for brunch and dinner and fastfoward the clock to the after-party. There is a certain […]
CityInn Hotel Plus Ximending 新驛旅店西門捷運店 is highly recommended for its location, service and cleanliness. The hotel is located in the heart of XMD, with an metro entrance simply across the street. This boutique hotel is modern and trendy. Above all, it is clean with friendly […]
Hawksworth Restaurant Vancouver Rosewood Hotel Georgia: She is beautiful, elegant and classy. You know she will treat you right and entertain you with fine cuisine. You know she will serve you her best wine. She is like the perfect wife – playful, sophisticated and divine. Hawksworth Restaurant at Rosewood Hotel is one of the best restaurants in Vancouver. It is one of the most Romantic Restaurant in Vancouver. Perfect for any date night. Any grand affair.
Hawksworth Restaurant is located inside the Rosewood Hotel Georgia Vancouver. Boasting four different rooms: 1. the bar and lounge; 2. the extravagant and elegant dining room – The Pearl; 3. the refined dining room – The Arts room features Psychomania by internationally celebrated artist Rodney Graham.
Hawksworth Restaurant is not all about facade. Chef David Hawksworth is much adored in Vancouver’s culinary scene with a pristine resume from Michelin-starred Le Manoir aux Quat’Saisons in Oxford, UK; L’Escargot; The Square ; West Restaurant; and even traveled to Hong Kong for Sevva. I even remember reading his article in a Chinese magazine! Not only is Hawksworth Restaurant one of the Best in Vancouver, it is also voted Best in Canada 2012. Hawksworth is a multi-year recipient for Restaurant of the Year.
It’s such a romantic experience to be dining at Hawksworth Restaurant at Rosewood Hotel with a sparkling backdrop of an oversize oval crystal chandeliers, cream colored seats, and the ultimate well-stocked wine cellar. This is fine dining where the staff are friendly, professional and knowledgeable. Given everything, the ambiance and the surroundings, one may expect prices to be outrageous, but it is not; In fact it is quite affordable. Our waitress was so attentive that she even wrote our choice of wine on a card, sealed in an envelope. Now that is customer service!
Fresh West Coast seafood and ingredients can be found with often with a twist of Asian Fusion. Often with a note of playfulness unlike some traditional white table clothed fine dining establishments.
To begin we ordered 3 appetizers to share.
House Smoked Trout: crispy herbed potato, jalapeno, meyer lemon. Reminiscent of a Carpaccio, the layers of trout is impeccably fresh and the flavours are lifted with the help of lemon and a light kick of heat.
Sunchoke Veloute: crunchy sweetbread, parsley, hazelnut oil. One bowl is not enough. This breathtaking “soup” is earthy, velvety, creamy with a sweet nutty flavor, reminiscent of water chestnuts.
Foie Gras Parfait: green apple, walnut, brioche. A vibrate and playful dish. A sophisticated carnival cotton candy with pizzazz. The savory one second and sweet the next plays on your taste buds. This fluffy cloud is light and non greasy. Foie gras pate was served atop of apple gelée which helped break apart the rich creaminess with the sweet acidity. Walnuts were incorporated to add extra texture and dimensions. The toasted brioche was refined on it’s own. Served in it’s own basket, the smell of fresh bread in heavenly.
Fraser Valley Pork Press: celeriac, de puy lentil, pickled apple ribbon. Condensed pork was cooked perfectly but we found it slightly dry and hard break apart.
Sunshine Coast Sturgeon: chorizo broth, crunchy rice, winter squash. Another well executed seafood dish where the ingredients was well matched. Sturgeons has a mild, delicate flavor and flesh is firm and meaty. This hearty fish with lifted with the light heated broth and the warmth of winter squash to balance their subtropical nature. Crunchy rice acts like a brioche to soak up the consume.
Buttermilk Panna Cotta: Not your traditional heavy cream sweet dessert. This is a light mousse with fragrant coconut flavours and a very tart-tangy spike.
Passion Fruit: tomato, white beer, white chocolate. What an interesting mix of ingredients. Who would have thought tomato or white beer would go well with white chocolate much less in a dessert? But the combination requires an acquired taste – fizzy with mild sweetness offset by the acidic passion fruit.
So after you’ve enjoyed your foodgasm and a few flutes of champagne, you should pop over next door to Bel Café and savour some maple bacon or cookies n’ cream macarons. If sweets isn’t your thing, than perhaps the Reflections lounge 4th floor upstairs of the Rosewood Hotel would been bring more excitement.
I’m looking forward to my next date night at Hawksworth Restaurant where I can enjoy a romantic evening with my hunny.
Hawksworth Restaurant at Rosewood Hotel Georgia
801 West Georgia Street Vancouver, BC V6P 1C7
Cuisine: Pacific Northwest
Sunday 7:00 am – 11:59 pm
Monday 6:30 am – 11:59 pm
Tuesday 6:30 am – 11:59 pm
Wednesday 6:30 am – 11:59 pm
Thursday 6:30 am – 11:59 pm
Friday 6:30 am – 11:59 pm
Saturday 7:00 am – 11:59 pm
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It’s a glistening and sparkling cube from away. The sparkling new Fairmont Pacific Rim located across from the Vancouver Convention Centre in Waterfront Downtown. Home to where Bella Gelateria Handcrafted Gelato, Giovane Winebar and of course ORU at Fairmont Pacific Rim Vancouver. It is a […]
Are you sure it is June? It is still raining in Vancouver. Good thing we have the Yelp Elite Event: Away We Yelp To Palm Springs At The Burrard. They’ve got us covered in a nostalgic retro venue, libations of bear flag wine, organic vodka […]
Parlez-vous français? Aujourd’hui est un jour merveilleux! Merci Darlings pour célébrer mon anniversaire! Vous avez fait me sentir très spécial! I don’t think you can argue with me that a nice accent makes anything sound extra special. I could be saying random things such as chats, chiens, barbe à papa, glace à la lavande and you could be running around me in circles… You could probably forgive the guy that bumped into you and spilt your coffee… You may perhaps blame it on fate…
Polish and sophistication marks Tableau Bar Bistro Vancouver with an updated traditional French bistro fare prepared by Executive Chef Marc-André Choquette – portfolio includes France’s Michelin-star Restaurant Gill, and Chef Rob Feenie in Vancouver’s Lumière restaurant.
The interior is beautifully renovated with a classical Mad Men-esque / Alain Delon suave. A bit of old world classic x modern chic. Flavours of Paris x fresh West Coast flare. Posh leather upholstered booths, slick wooden chairs and tables, checkered floors, and two private dining party rooms. Tableau is located next to the boutique Loden Hotel in Coal Harbour. Away from the busyness of Downtown Vancouver you can pretend a little that you are in Nice.
When we arrived we were taken to the back where a stylish private party room awaits. The long table urges me to think I’m in a board meeting but I knew I was there to celebrate my birthday! As Don Draper would have it board rooms are for drinking and such we shall begin the night with a girlie Twentieth Century – gin, white chocolate syrup, lillet blanc, fresh lemon and egg white. Liquid candy for the young professional. I could get into a lot of trouble for drinking more of these as it goes down so easily.
But tonight I will need to pace myself… Dave got something more manly – similar to a Guinness on tap. It is thick but rich and not all that bitter.
Everyone that arrived in commented on the grandeur of the party room and are in love before we commenced our meal. Our waiter was friendly and made a few great suggestions.
POLYNESIAN rum, house made falernum, tropical juices, dash of pernod 11: Jess’ drink is playful pretty just to look at and reminds you of a Mai Tai.
CEYLON ORANGE FIZZ Ceylon tea, fresh orange juice, agave nectar, club soda 6: Amy’s drink can pose as an alcoholic drink but instead it is tame with plenty of vitamin Cs. And of course how can we go without a bottle of nice vino.
PFAFFENHEIM GEWURZTRAMINER from France where the name requires a PHD to pronounce: The light bodied and fruity wine showcases floral bouquet alongside honeyed white peaches and lychees fruit notes with a lemony finish. We’ve order it many times and now is a constant stable at the CF household.
Moving onto food…
FRENCH ONION SOUP gruyere cheese, crouton 10: Extremely intoxicating. Delicious. Not salty like most that I’ve had and gruyere cheese baked into the soup is plentiful. I would just come back just to have FOS.
RABBIT TERRINE rhubarb compote, toasted baguette 12: Meaty and piquant French styled forcemeat loaf with plenty of coarsely julienned shallot and pepper. Rhubarb compote was light and subtle tart.
MUSHROOMS ON TOAST creamy mushrooms & herbs 12: The name may sound simple and perhaps boring. But don’t be fooled by the humble name, this dish is loaded with tons of fresh, plumped seasonally cultivated spores, seasoned and sautéed on a crispy toast. The house made brioche is not soggy or soaked through from the sauce.
SHORT RIBS bbq sauce, creamy coleslaw 20: Tender and juicy. Nothing over the moon.
STEELHEAD TROUT quinoa & almond, lemon brown butter sauce 18: Seared beautifully with crispy skin and moist flaky flesh. The quinoa, almond and raisin salad beneath had a nice balance of sweetness and absorbed the saltiness from the fish and acidity from the lemon butter sauce.
GARGANELLI PASTA beef & pork meatballs, tomato sauce, kale 18: I love the meatballs. It is full of flavours where it is meaty without being too dense and compacted. The tomato sauce was a well balance of spiciness and acidity. Of course, the pasta was al dente.
GNOCCHI mushroom, roasted tomato, basil cream sauce 16: You have to try it for yourself. Not overly heavy. Just right.
DUCK L’ORANGE garden vegetables 25: A sophisticated seared duck breast glazed with sweet orange sauce with fingerling potatoes. The skin is braised and crispy and then finished in the oven to cook to medium rare. The duck sits onto of shredded red cabbage drinking in the duck fat.
POUTINE side 6: Entrees do not come with sides and regardless you must order this. Crispy fries loaded with melted cheese curds and finished with a demi-glace – rich, flavourful and done just right.
Now it’s time for dessert and our waiter returns to recite the menu for us in a French accent. Chocolate Mousse, Pear and Lemon Tart with Lavender Ice Cream, etc… now you see everything in the foreign accent sounded much sexier, then you have Dave trying to put things into perspective repeating it in plain English. Sorry doesn’t quite have the same charm.
Pear and Lemon Tart with Lavender Ice Cream: A nicely combination of sweet and tangy. The lavender ice cream was a little weak. It smelt great but lacking the full bodied flavour.
We ended the night by ordering one too many shots that I don`t quite remember much afterwards… but Tableau Bar Bistro would definitely be somewhere we would return to again, not only for the French Onion Soup, the drinks but also brunch…
I`m so glad that I found you and your private party room!
Tableau Bar Bistro
Cuisine: Pacific Northwest, Breakfast, French
Mon 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Tue 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Wed 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Thu 11:30 am – 2:30 pm, 5:00 pm – 11:00 pm
Fri 11:30 am – 2:30 pm, 5:00 pm – 12:00 am
Sat 5:00 pm – 12:00 am
Sun 10:30 am – 3:00 pm
1181 Melville Street Vancouver, BC V6E 0A3