2881 Granville Street, Vancouver

Tel: 604-738-8938

Web: http://www.westrestaurant.com/

Twitter: @westrestaurant

Advice: Be adventurous, try some of the Elements dishes or have the multi-course tasting menu.

Since Chef Quang Dang is on my top chefs to watch in 2012, I just had drop in for dinner to try his new Elements menu that I had heard was recently launched. I hadn’t eaten at West in over 6 years and was due for a return visit. This wasn’t any ordinary visit this was gastronomic heaven. The Elements menu is made up of 4 sections if you will, from sea, starch, pasture and vegetable and it makes for simpler dining, if you are dining solo or dining with friend as I did, you can experience so many more dishes and flavours by ordering a few of these and a few of those without having to follow the routine of ordering appetizers, entrees and desserts. Gerry and I did mix it up a bit, ordering some dishes off the Elements menu and others from the regular menu.

house baked rolls

Amuse

To begin we were served a complimentary plate of house baked rolls and an amuse arrived to the table to whet our palates.

Charred Vancouver Island Octopus

Salish Sea Sockeye Salmon

Marinated Scallops

Albacore Tuna

To start we had 4 dishes off the #elements menu – Charred Vancouver Island Octopus ($11.50) with Barigoule Vinaigrette followed by the exquisite Salish Sea Sockeye Salmon ($11) mountain berry cured, Ikura; then the Marinated Scallops ($5.50) with Granville Island sake and lime emulsion followed by the Albacore Tuna ($9) with ponzu gel and shiso.

“The Float” Tenderloin Soup

Chef Quang Dang surprised with a dish not yet on the menu to see our reaction, it was a brilliant idea and was delicious. “The Float” Tenderloin Soup cooked as served at the table, with dried rice noodles.

Cauliflower Soup

Hand Picked Biodynamic Greens

I then had the delicious Cauliflower Soup ($13) with wild salmon caviar, crème fraiche, truffled croutons and chives; while Gerry had the Hand Picked Biodynamic Greens ($12) with a balsamic vinaigrette.

Forraged Mushrooms

Honey Mussels

Chick Pea Croquettes

Gnocchi

Overnight Braised Short Ribs

North Arm Farm Beets

Brussel Sprouts

Next we had another 7 dishes off the #elements menu, starting with unique in presentation and flavour, Forraged Mushrooms ($11) ‘en Papillote’ thyme and confit Garlic; along with the outstanding Honey Mussels ($2.50 each) crispy stuffed mussels with spinach and lemon puree; Chick Pea Croquettes ($9) with mint dill yogurt. Then the outstanding Gnocchi ($18) with sage brown butter and parmesan; along with the tender and flavourful Overnight Braised Short Ribs ($14) with red onion marmalade; with the North Arm Farm Beets ($8) with hazelnuts and parsley pistou; and the Brussel Sprouts ($9) with shallot crumble.

Pineapple Brioche Tartin

Chocolate Tasting

For dessert, Gerry had the Pineapple Brioche Tartin ($13) with coconut macaroon Ice Cream and I had the heavenly Chocolate Tasting ($14.50) it was 3 individual desserts in one, warm Chocolate Cake filled Profiterole and toasted cocoa meringue; Raspberry Chocolate Almond Cake with milk chocolate semi freddo and a 75% Chocolate Ganache with raspberry compote and ice cream.

Ginger Chocolate Truffles

For the perfect ending to our outstanding dinner we were served Ginger Chocolate Truffles, a sweet finish!

Review By: Richard Wolak