BRUNO, the newly opened restaurant in-suite of two at Versante Hotel, Richmond. Menu-focused farm-to-table experience with locally sourced ingredients from local farmers and artisans, sustainability-focused, beautiful family-style plating and opulent interior.
Bruno offers a robust menu of seafood (oysters, caviar, mussels, clams, scallops, and Dungeness crab), meat Tomahawk, duck, wagyu and Chill Bar Cart and Oyster Shellfish Caviar Cart with tableside services.
Chef William Lew, the former Executive Chef for Ocean Wise and Notch8 at Fairmont Hotel Vancouver, creates fun and delicious meals that are theatrical, intricate yet accessible. We highly recommend making reservations. If you've missed our Instagram Reel - check out our evening!
We began the evening with Scroll Loafs complete with garlic, rosemary, pecorino and a silky brûlée foie gras butter. We recommend pacing yourself and saving some for the Saffron Cream Mussels.
Oyster Motoyaki, torched tableside. Fresh Kusshi Oysters with Northern Divine Caviar.
Burrata Summer Orchard Salad complete with stone fruits, berries, heirloom tomatoes, avocado, baby cucumber, walnuts, summer harvest greens, balsamic gelee and verjus vinaigrette. The salad is not saucy. The ingredients remind you of the sweetness of summer themselves.
Saffron Cream Mussels, clams, wild pink scallops and forno bread. remember that Scroll Loaf? Yeah, dip it in here!
Iberico Tree - Forage your way thru the Iberico Tree. Iberico ham, organic edible flowers, grapes, walnut crumb, foie gras tartlet, mascarpone, balsamic gelee, dehydrated enoki mushrooms, etc.
Fall-off-the fork tender Kurobuta Pork Belly with black garlic balsamic glazed and peppercorn lime aioli.
Smokey and nicely charred Grilled Wagyu Flank Steak, gorgonzola horseradish butter, chimichurri, and red wine jus.
- Crispy Brussels Sprouts - sweet marcona almonds, calabrian chili crunch parmesan. A little heavy on salt but otherwise, delicious!
- Truffle Potatoes - smash fried, garlic truffle butter, parmesan herbs, green peppercorn aioli)
If a duck lounged in a lavender field*, what would it be dreaming? This sensual Truffle Lavender Duck is divine - foie gras, flambe apricots, confit duck croquettes, candied hazelnut crumb, summer figs, duck glace. Smokey lavender-infused flavour is skin-deep. The duck is tender. Riped figs syrupy liqueur is drunk with lavender. This is perhaps my favourite dish of the night. Subtle yet not subtle.
*English Lavender comes from their farm on the Cortez Island.
Tiramisu and White Chocolate Lavender soft served ice cream. We hope you have a second stomach for this elegant, decadent, layered Italian dessert - an intense yet refined dish.
We highly recommend Bruno Restaurant and are excited to re-visit and try their Halibut Uni King Crab Risotto and Butter Poached Gem Lettuce Salad.
8499 Bridgeport Rd, Richmond, BC V6X 1R7
Cuisine: Pacific Northwest, Steakhouse
I was invited by Bruno and Chef William Lew for a menu tasting. All opinions are my own.
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