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Art of Taste by Mosaic Bar & Grille and VANEATS.ca

Art of Taste by Mosaic Bar & Grille and VANEATS.ca

Mosaic Bar & Grille is located inside The Hyatt Regency Hotel, in the heart of Downtown Vancouver. We visited recently to try the Art of Taste package, currently available from our friends from VANEATS.ca.

It was our first time at Mosaic, and after reading other bloggers fabulous reviews of the package, we couldn’t wait to finally try it for ourselves. Created by Executive Chef Heinrich, the Art of Taste dining pass features some of Mosaic’s strongest dishes, available at an unbeatable package price of just $22.

This package was a bit more special for us than usual — Jeremy in particular — as his name suggestion was chosen as the title. After we saw the promo video that Kev and Bill made, and just how artful the food looked… “Art of Taste” only seemed like an appropriate name.

Let’s take a look at the selections, shall we?

Your choice of one Appetizer

  • Local Seasonal Spring Salad - fava beans, house made sheep’s milk ricotta cheese, citrus and mustard dressing
  • Warm a la Minute Smoked Skuna Bay Salmon - avocado terrine, maple matured sherry bourbon oak vinegar

Your choice of one Entree

  • 8 Hour Braised Spring Creek Short Ribs - roasted root vegetables, garlic, tarragon jus
  • Grilled Long Line Caught BC Ling Cod - baby bok choy, shiitake mushroom, dashi broth

Your choice of one Dessert

  • Banana Split - caramelized banana, vanilla ice cream, almond brittle, chocolate sauce
  • Mosaic Chocolate Cake - signature triple layer cake

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Our server started us off with some freshly baked Sea Salt & Basil buns served with some butter. Who doesn’t love some nice buns?

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We enjoyed a Sea to Sky cocktail while we waited for our appetizers. Made with Bombay Saphire Gin, grapefruit and basil — this was a delicious cocktail to start the evening.

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First up was the Warm a la Minute Smoked Skuna Bay Salmon, with avocado terrine, maple matured sherry bourbon oak vinegar.  My goodness — the butteriness of the avocados, and intense flavour from the maple matured sherry bourbon just explode in your mouth like POW!

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Don’t you wanna eat this?!

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Here is the Local Seasonal Spring Salad, made with fava beans, cucumber, carrots, watermelon radish, house-made sheep’s milk ricotta cheese, and a citrus and mustard dressing. Zingy and light, this salad was singing on the plate. Delicious.

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Such a work of art, isn’t it?  It tasted just as good as it looks.

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Now it was time for the Grilled Long Line Caught BC Ling Cod, served on a bed of baby bok choy and shiitake mushrooms, with dashi broth poured over top.

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We asked Jackie to pour the dashi broth extra slow so we could get a good “action shot”. She offered us spoons so we could drink it up — and we accepted. *Slurp*

Nom!The ling cod was so moist and tender… it was pretty incredible.

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Oooohh… check out the 8 Hour Braised Spring Creek Short Ribs, served up with roasted root vegetables, garlic and tarragon. The potato puree was pretty amazing too.

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To go with dessert we had the Gentlemen cocktail, made with Jack Daniels, orange bitters, crushed cherries and oranges, and simple syrup. This definitely packed a punch.

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The Banana Split, made with caramelized banana, vanilla ice cream, almond brittle and chocolate sauce. Crunchy, cold, and sweet — this is like the epic almighty splits of all splits. You might need to tap into that ‘second stomach’ to finish this one.

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Ahhhh… the Mosaic Chocolate Cake signature triple layer beauty. This is a serious piece of cake, and chocolate lovers only need apply. We don’t think we’ve ever tasted anything quite so rich or intense as this right here.

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In addition to our Art of Taste experience, we just had to indulge on a few more options for you to drool over.

A reminder that these items are not part of the dining package.

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This is Mosaic’s unreal Beef Carpaccio, topped with a 68-degree egg yolk, fried capers, chives, and Castillo de Canena smoked Arbequina Extra Virgin olive oil. Adrian pretty much flipped for this one — it was AH-MA-ZING.

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The perfect silky egg yolk, crispy greens and fried capers were like magic companions to the succulent tenderloin. This is a five star dish!

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Destroyed!

Here is another version of the Skuna Bay Salmon, grilled to perfection. Served with green peas and artichokes, and a Meyer lemon foam.

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If you’re looking for a special place to enjoy a quiet and sophisticated meal made with fresh, local ingredients, consider Mosaic Bar & Grille. The ambiance of the restaurant was relaxed, romantic, and very inviting.

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The hospitality and customer service at was truly amazing, and we will definitely be back again. A big thank you to Jackie, Tracey and Chef Michael from Mosaic Bar & Grille for such a wonderful, memorable (and tasty) evening.

The Art of Taste dining package is available in limited quantities from now until July 13th from VANEATS.ca. Be sure not to miss it!

XX – The Food Gays

Disclaimer: This experience was courtesy of VANEATS.ca, but all opinions are 100% our own.

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About The Food Gays

The Food Gays are Jeremy and Adrian, two Vancouver men who love food.

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