DIV[A]INE EVOLUTION MENU
Dishes created by Diva’s former executive chefs for the March 10 gala will be available in the restaurant through to the end of April
www.divamet.com
Hot on the heels of Diva at the Met’s sell-out “Div[a]ine Evolution” dinner, the restaurant is happy to announce that the exclusive menu created for the event will be available to Diva diners through to the end of April. In celebration of Diva’s 15th anniversary, the restaurant’s former executive chefs including opening chef Michael Noble, Scott Baechler, Chris Mills, Ray Henry, and Dino Renaerts joined forces with current executive chef Quang Dang to create a special seven-course menu for the dinner, with former executive pastry chef Thomas Haas responsible for the dessert course.
The seven dishes will appear on Diva’s dinner menu and will be available both as a set tasting menu priced at $95, as well as on an a la carte basis. In addition, all of the wines chosen to pair with the dishes for the gala dinner will also be available to accompany the tasting menu for an additional cost, as well as available by the glass.
Chef Quang Dang
shaved pemberton root vegetables
fine herb salad, sweet chili lime gel
JoieFarm, A Noble Blend, 2010, Okanagan Valley, B.C.
Chef Dino Renaerts
fennel bisque
smoked salmon, caviar, breaded quail egg
Blasted Church, Pinot Gris, 2010, Okanagan Valley, B.C.
Chef Ray Henry
bay of fundy lobster carpaccio
lobster & clam croquette, maple lemon gastrique
Meyer Family Vineyards, Tribute Series “Kenny McLean” Chardonnay, 2009, Okanagan Valley, B.C.
Chef Scott Baechler
truffle butter poached smoked black cod
celeriac puree, red onion marmalade
Foxtrot, Pinot Noir, 2006, Okanagan Valley, B.C.
Chef Chris Mills
cinnamon cured duck
roasted apple, goat brie & hazelnut dumpling
sweet & spicy kabocha squash
Poplar Grove, Cabernet Franc, 2007, Okanagan Valley, B.C.
Chef Michael Noble
horseradish braised tenderloin of beef
oxtail potato pavé, leffer’s farm carrot puree
Sandhill, Small Lots Two, Sandhill Estates Vineyard, 2007, Okanagan Valley, B.C.
Chef Thomas Haas
pink grapefruit sorbet with tapioca pearls, campari, passionfruit & mint
&
mille feuille of chocolate and local hazelnuts with warm chocolate truffle
&
decadent chocolates
Quails Gate, Fortified Vintage Foch, 2008, Okanagan Valley, B.C.
The Div[a]ine Evolution event was held on March 10, 2011, bringing back all of the restaurant’s former executive chefs for a dinner to celebrate Diva at the Met’s culinary journey, and the impact the restaurant has had on the city’s dining scene through mentoring a generation of young chefs. Proceeds from the event went to Big Brothers of Greater Vancouver.
Metropolitan Hotels operates four luxury properties: Metropolitan Toronto, the Soho Metropolitan, the Grande Rockies Resort and the Metropolitan Vancouver. With more than 920 rooms, Metropolitan Hotels is committed to providing luxury accommodation for business and leisure travellers seeking an independent choice. A member of Preferred Hotels & Resorts Worldwide, Metropolitan strives to provide superior service with distinctive accommodations. Award-winning restaurants at Metropolitan Hotels include Hemispheres and Lai Wah Heen (Metropolitan Toronto), Senses (SoHo Metropolitan), Diva at the Met (Metropolitan Vancouver) and Lai Toh Heen (mid-town Toronto).
