Melody Fury:
Foie gras parfait, foie gras cotton candy on apple gelée with walnuts. Served with warm brioche… mmm
Melody Fury:
Hotel Georgia cocktail. Plymouth gin, orgeat, lemon, orange blossom, egg white (circa 1945)
Melody Fury:
Fraser valley pork belly, chorizo, tumeric, pea tendrils. (10 Orofino Gamay, Similkameen Valley) The laquered skin was so crispy that it shattered under my fork.
Melody Fury:
Chef’s amuse bouche: salmon on crispy nigiri. (Blue Mountain Brut, Okanagan Valley)
Melody Fury:
Elegant, contemporary table setting at Hawksworth Restaurant
Melody Fury:
Albacore tuna escabeche, watermelon radish, picholine olive, tomato water. (07 Skillogalee Riesling, Clare Valley)
Melody Fury:
More cocktails please…
Melody Fury:
lamb_hawksworth_restaurant_downtown_vancouver_melody_gourmet_fury
Melody Fury:
Field berries, almond, lime. (10 Michele Chiarlo Nivole Moscato D’Asti, Piedmont)
Melody Fury:
Slow cooked lamb loin, date, rye berry, saffron turnips, pomegranate jus (07 Cave du Tain Espirit de Granite, St Joseph)
Melody Fury:
Pan roasted Pacific sablefish with a fragrant tom yum broth. (09 Meyer Family Chardonnay, Okanagan Valley) Love the black garlic.