After Chef Thomas Heinrich’s departure, I was curious to see what would happen to Mosaic at the Hyatt Vancouver. Thankfully, Chef Jo has taken over and is perfectly capable to bring great offers to the table. Now throughout the winter, Mosaic has switched over to a Winter menu that highlights the bounty of the season.


We started off with a cappuccino of roasted butternut squash, sprinkled with cinnamon foam on top. There is nothing more comforting than butternut squash soup, and it’s one of my favourite soups to enjoy during the fall and winter. This bite sized version is creamy and warming, perfect to start off your meal.


Our next dish is the Foie Gras Torchon served with quince, brioche and pistachio. I can’t say I order foie gras too often to really tell you what’s incredibly delicious, but I find this one nice – creamy but still with a cured flavour. I love the use of quince, as this fruit seems to be popping up a lot in Vancouver cuisines as of recently.


Yellow Fin Tuna is next – served with pickled radish, cucumber, black garlic in a yuzu dressing. A nice, clean and bright appetizer to begin with.


The next dish is a bit of as show stopper – the smoked venison carpaccio – served along with granny smith apple, baby kale and pomegranate.


The granny smith apple gives it a nice crisp, tart break from the deliciously tender and smokey venison. I loved this dish.


We are also served Earth Apple Farm baby beets – a great salad mixed with endive, Okanagan goat cheese and citrus vinaigrette. Brian was not a fan, but I love endive and goat cheese – particularly from the Okanagan (which seems to be the only place I can enjoy goat cheese).


And the dishes kept coming – the Aquerello Risotto was next – we were served a half portion thank goodness. But Brian really enjoyed this dish, and how could anyone NOT enjoy wild mushrooms in a risotto? Fantastic.


The main event: BC Ling Cod and Sloping Hill Farm’s 12 oz pork chop!


The B.C. Ling Cod is served with Salt Spring island mussels in a leek saffron nage with baby fennel. The mussels were nice and tender and the Ling cod, as always is tender and buttery.



The Pork Chop definitely had the wow factor of the two dishes. Cooked sous vide – this is the most tender pork chop I have ever tasted in my life, and even just thinking about it now makes me want to rush to Mosaic and have another one.


Our desserts were the Chestnut creme brûlée served with toasted marshmallow made in house. I’ve never met a creme brûlée I didn’t enjoy!


We were also served the delicious and decadent chocolate cake!

It’s fantastic to see Mosaic still serving dishes that tantalize your tastebuds and leave you wanting more!

Check out their website here.

Please note: I was invited by Mosaic to try their Winter Menu and my meal was complimentary, however all opinions are my own.