For my big three-o celebration, I had gotten together with some friends for dinner at Mosaic Grille at the Hyatt Regency Vancouver. Hitman had taken pictures but due to a technical difficulty, they are no longer available =(
Good thing I have friends that also take pictures of their food even though they don’t blog. The following pictures are all from Fannypack.
We were a sizable group so we divided into 2 long tables back to back, which really isn’t the best arrangement I thought. The whole dinner I had my back to the other table so I had to turn and crane my neck to talk to the others. I wished they had informed me of the arrangement when the reservations were made.
Hitman and I dined with a VanEats voucher. For $27 we got a three course meal.
Everyone got to start with some of their Smoked Salt Scones though. Our table thought they were REALLY really good, so good that when a friend noticed that the adjacent table had left without touching theirs she jokingly suggested we steal them for ourselves. So we did! Then a few minutes later to our chagrin another complimentary plate was brought to our table :P They were warm and buttery, and smokey too. But then our taste buds could’ve been skewed by the fact that we were actually half an hour late to the dinner (the rest of the party waited for us) because of traffic…and we were starving by the time we arrived.
For starters we both had the A la Minute Smoked Skuna Bay Salmon that was served with kale nori and wasabi cauliflower puree. When it was brought to the table it was covered with a clear glass dome and you could kind of see the smoke swirling inside. Not sure if it really adds anything to the salmon though…or maybe that’s what the ‘a la minute smoked’ meant….smoked for a minute ;)
When the dome was lifted we were met with a whiff of smokiness though.
My piece of salmon was a bit more cooked than I like. Hitman’s though was thicker and cooked just to my liking, so he switched his with me. This indicated to us that there may be some inconsistencies in the preparation.
This was Hitman’s entree: Seared Baja Ocean Wise Scallops with sweet potato, figs, and prosciutto. From the bite that I had I thought the scallops were done perfectly with the outside cooked and the inside just raw enough. They were sweet, big, and meaty. The figs and prosciutto went well together as always. Hitman had fun playing with the various combinations.