Sweet Diva!
A four-time winner of Best Last Course (Vancouver Magazine), Diva at the Met and executive pastry chef, Wayne Kozinko, know that extraordinary dishes come in small bites. In June, when the farmers fields bring forth raspberries, Chef Wayne will be taking inspiration creating a lemon & raspberry mille feuille with mascerated raspberries, vanilla caramel gelee and hand made lemon ice cream — cool for a hot summer day.
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Platinum Classics Diva Style
It is summer. It is patio time! We can't turn back time, but we can bring back the classics — Diva style of course: Diva presents a list of Platinum Classics. By pairing some of the most enduring recipes with the upper echelon spirits, these cocktails are showcases — and did we mention tasty! Come join us at the Bar for a platinum experience.
Patron Margarita
- Patron Reposado
- Grand Marnier
- Freshly squeezed lime juice
Food Pairing: Dungeness Crab Salad shellfish remoulade, lime gel, coriander
Fresh from the Market:
Ah, the mushroom or more specifically, the morel mushroom.
Highly sought after, secretly picked and surprising packed with flavour, try the morels on our 10oz rib eye dish on the dinner menu in June.
Seared Canadian Prime 10oz rib eye with wild mushrooms, cipollini, crispy pave, and red wine jus.
Fava Beans. We've added these to our salmon dish on our lunch menu. Look for: Olive Oil Poached Wild Salmon with fingerling potatoes, Dungeness crab, roasted peppers and shellfish foam
Rhubarb – we love it so we've added a rhubarb puree on our duck dish on the dinner menu. Look for: Polderside farms duo of duck with ravioli, pickled beet, rhubarb spiced duck jus
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