Glowbal’s Super Secret Chef’s Table Menu

Last night I ate in the prep kitchen at Glowbal with Emad Yacoub, owner of the Glowbal Group with a few selected OG food bloggers – Sherman, Diana, Dennis. Catch our Instagram, in our IG Stories to see us being led down the restaurant downstairs to their prep kitchen for Glowbal’s Secret Chef’s Table. We didn’t know what to expect. Just like a blind date!

This new dinner series is just launching and gives you a super exclusive taste unlike any other you’ve experienced. It’s almost surreal – like a scene out of the movie Chef or For Grace. Spoiler alert below!

The prep kitchen is sectioned off. 10 seater round table, floral backdrop, fresh blooms and ambient music. The air is clear and minimal noise.

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The tasting menu includes 8 courses with wine pairing.

Course one – Scallops and Smoked Sable Fish Crudo: This bright and favourable appetizer was perfect to kick off our taste buds. Lime caviar, ginger emulsion, watercress foam.

Wine Pairing: Vanessa Vineyard Viognier 2018 – Okanagan, BC

Course two – Cure Arctic Char: Mandarin pudding, shiso bavarois, cucumber gelee

Wine Pairing: Black Hills Rose 2017 – Okanagan, BC

Course three – Lobster Ravioli with lobster tail, seared foie gras, peas, fava beans and zucchini blossoms. Pair this with a glass of Petit Guiraud Sauternes for a long-balanced and luscious lingering finish.

Wine Pairing: Tantalus Blanc de Blanc – Okanagan, BC

Course four – Plum & Champagne: This smooth and silky granite with lemon Balm was a great palate cleanser.

Wine Pairing: Beringer Vineyards Chardonnay 2016 – Napa Valley, California

Course five – Seared Japanese A5 Wagyu served with honeydew, smoked purple potato, and a black truffle croquette explosion.

Wine Pairing: Domaines Barons de Rothschild Lafite ‘Legend R’ 2015 – Medoc, France

Course six – Smoked Pancetta wrapped lamb loin, lamb cheeks, wild mushrooms and bell peppers

Wine Pairing: Arinzano ‘Hacienda de Arinzano’ 2014 – Rioja, Spain

Course seven – Tender venison loin served with beef and blueberry crumbs, fennel purée, roasted date, and red current foam

Wine Pairing: Treana 2015 – Paso Robles, California

Course eight – Jivara Chocolate Mousse: feuilletine, caramel, gold flakes. Open up the circular sphere to a pleasant surprise! I won’t ruin it for you!

Wine Pairing: Burrowing Owl ‘Coruja’ – Oliver, BC

For more information on reservations Glowbal’s Secret Chef’s Table visit www.glowbalgroup.com/glowbal/

more: SESAME HAND SHREDDED TURKEY RECIPE | 芝麻手撕火雞 | Blueberry Coconut Lemon Ice Cream | Blueberry Smoothie | Raw Bars

Glowbal by Glowbal
URL:  https://www.glowbalgroup.com/glowbal/
Cuisine: Pacific North West

590 W Georgia St, Vancouver, BC V6E 1A3
(604) 602-0835

I was invited by the Glowbal Group for a menu tasting.

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