Please note I was invited to try out the new menu and my meal was paid for, but all opinions are my own.
We started off with Warm Pretzels served with mustard butter. I love pretzels, and this was a great way to start off the meal. I love the hint of mustard in the creamy butter – we almost forgot that it was butter and slathered a lot onto the pretzel. The pretzel is nice, not too doughy and piping hot
as it’s made in-house. (Thanks Sean for the clarification!)
The next dish was the Pickled Herring (Bismarckhering) with liquid egg and chives, frisee and flax cracker. I can’t say I’m a huge fan of herring, but I immediately thought of my mom and felt that since she is an avid seafood lover (especially with salty fish), that she would find this dish to die for. Brian, who was dining with me that evening enjoyed this dish.
My favourite part of the dish is definitely the liquid egg, it was like cutting through mousse, it was beautiful and had a nice creamy but light taste to it.
Up next is the Two Rivers Meats Bratwurst. It’s served with watercress puree and a trio of mustard: Apple honey, Grain and Spicy. Of the three, I definitely enjoyed the Apple Honey and Grainy one. I found the Spicy mustard was quite mild. The bratwurst is well paired with the clean taste from the watercress and the punch from the mustard of your choosing. All the mustards are made in house and takes a couple days to make!
Our next dish was the Spatzle. Created with pumpkin, butternut squash, Harzer cheese and caraway oil. This was one of my favourite dishes – the sweetness from the squash complimented that nice buttery taste of the spatzle. It’s very rich but in a way that is still enjoyable rather than leaving you feel bogged down.
Jägerschnitzel was our next dish. It’s a Fraser Valley Veal Schnitzel served with local foraged mushroom jus. Chef Jo let me know that mushroom season is almost over, so they are stocking up while they still can. This was another highlight of the evening – the veal is nice and crisp on the outside and sumptuous with the mushroom intensity. I could literally lick this plate clean it was that delicious.
And last, but certainly not least was the Schwarzwalder Kirschtorte (try saying that three times fast!) – most commonly known as Black Forest Cake. Can we talk how heavenly this Black Forest Cake was? It was a nice blend of booze soaked middle, tasty cream and so, so moist. This cake is out of this world.
I loved every bite of this cake and I hope it might become a staple at Mosaic or make a comeback one day!
If you have a bit of time, I’d definitely check out the Gingerbread Houses on the main floor of the Hyatt, some of them are really great!