I’ve been meaning to eat in all the underground restaurants in Vancouver, if, and when, l find them.  Luckily for me, and also you, one has surfaced in a pop-up location, but only until February 3, 2015.

Chef Nicolas Hipperson and Sous Chef Shahni Arshad are the creative team behind this project and they’ve developed a stellar menu full of uber-local products from nearby farms such as North Arm and Helmer along with sustainable meats and seafood.

The spot is open now at 315 Abbott Street in the base of Vancouver’s Historic Woodward’s Building. It’s light, bright and cheery, with white washed walls, classy black tablecloths, solid wooden chairs and smartly chosen art. One can’t help but be content as soon as they wander in the well-spaced room.

The servers know what’s what and give appropriate advice on wine pairings. The wine list is locally focused and offers up some eclectic selections, including some gems from the Island that took some thought to source.

Hipperson’s food is clean; he lets the flavours speak for themselves, just adding just enough to elevate the well designed dishes.

We started with an Amuse Bouche, a delicious mouthful of deconstructed Nicoise Salad.

The extremely pretty and equally tasty plate of lightly cured Albacore tuna, served sake kasu emulsion, dollops of ponzu, and topped with shavings of Asian Pear, watercress and radish is a must. We were spoiled with the addition of some Northern Divine Caviar, adding an additional pop of flavour and texture.

Helmers Farm Sieglinde Potato Veloute is absolutely divine. I inquired as to whether it was made with cups of butter, as it was so intense, but was assured it was “mainly” due to the fact it was cooked in the Thermomix, creating the sublime texture. On top there was some buttermilk curd, roasted hazelnut praline and potato chips. Now to attempt at least something remotely like this at home.

The poached Ling Cod was another hit; perfectly cooked and served with a celery root puree, roasted sunchokes, radish confit, green apple & coriander. The kitchen  works with the seasons, taking the best of what is available and combining the elements immaculately.

Braised Angus Short Rib, served with roasted North Arm Farm carrots, local walnuts, beetroot relish, rutabaga puree, and natural jus was so tender it fell apart easily with just a touch of the fork and the vegetables tasted fresh from their harvest. Walnuts were a smart addition, adding a toasty flavour and contrasting texture.

The desserts were far more than just an afterthought. Precisely constructed, they were a perfect end to a fantastic evening.

Fromage Frais Terrine quince jelly, cranberry sorbet, lemon balm.

Dark Chocolate Cremeux dehydrated milk foam, dolce de leche, micro mint

The cost of the menu is a reasonable $38.00 , or $66.00 with the flight of wines.
Add Northern Divine Caviar – $18.00 Supplement
Add Shaved White Alba Truffles – $16.00 per Gram

The restaurant will be open from 5 PM till late but only until February 3, 2015, and it’s almost booked solid already, so act fast!

604 347 5495
www.farmtwofork.com
F a r m 2 F o r k
The Pre Fixed Menu