Dinner at West

Yesterday, I had my first day off since Christmas holidays. It was an amazing day - dim sum in the morning, some shopping at Costco, bought a Le Creuset dutch oven, and ended the day with dinner at West. Co and Nic bought us a gift certificate for Christmas, so we were all set to go. And it was probably the best dinner we've ever had. Thanks girls!

It wasn't a super busy night in the restaurant, so when we arrived, we asked if there were any tables where we could see the kitchen, and that's where we sat. It was great. I spent the night eating great food and watching the kitchen work. It was pretty cool because the chef David Gunawan was actually cooking. The kitchen was really quiet and clean and I loved seeing everyone in action.

We decided to splurge a little and we ordered the tasting menu. It was a five-course dinner, as well as an amuse bouche and petit fours. I had the February tasting menu and A had the Chef's tasting menu, and of course, we shared, so we got to taste tons. I included the menus below. A also had the wine pairings, which were excellent.

Also, our server was asking us about the kitchen and A mentioned that I work at Raincity Grill. I guess cooks get special treatment because she brought us each a plate of the appetizer special, which was a quail ballantine stuffed with sweetbreads and mushrooms and served with the most delicious foie gras I've ever had. It was an amazing meal.

FEBRUARY TASTING MENU

Amuse Bouche - chrysanthemum consomme with shiitake mushrooms and seaweed

First - squid tempura with nori, quinoa, rice, radish, salsa verde

Second - qualicum bay scallops, oats, licorice, roasted cauliflower in tempura, scallop foam

Third - tagliatelle with mushrooms, sea urchin, mussels, ling cod, wasabi tobiko

Fourth - smoked sablefish, sunchoke puree, beech mushrooms, clams, maple glazed bacon, black malt

Palate Cleanser - cranberry sorbet and grapefruit

Dessert - whole wheat chocolate cake, tamarind cream, hibiscus ice cream

Petit Fours - coconut and passion fruit truffle, orange and almond frangipane


CHEF'S TASTING MENU

Amuse Bouche - chrysanthemum consomme with shiitake mushrooms and seaweed

First - albacore tuna marinated in squid ink, saffron risotto, tuna confit croquette, potato, chorizo, smoked paprika, squid ink smear

Second - five-spice braised pork belly, beluga lentils, cherry, peewee poached egg, lapcheung vinaigrette

Third - peking duck risotto, abalone mushroom

Fourth - beef tenderloin, pomme puree, sous vide short rib, wilted spinach, caramelized red onion, cognac and peppercorn jus

Palate Cleanser - cranberry sorbet and grapefruit

Dessert - apple spice cake, cinnamon creme anglaise, apple jelly, earl grey ice cream

Petit Fours - coconut and passion fruit truffle, orange and almond frangipane