I once wrote the burb reviews for the Vancouver Sun, and it sometimes was hardly worth my while to drive out to god knows where to review a restaurant. I did, however, find a few that were certainly worth the journey, and Burnaby’s Hart House falls easily into this category. And, once you figure out which exit to take off Highway #1 (Canada Way), it isn’t actually all that far from town. The parking is free and plentiful, and while your surroundings set you back in time (the tudor building was constructed in 1910), your meals are created with innovative cooking techniques.
There are two acres to wander about after you meal and views to Deer Lake and the service here is attentive and knowlegeable. Edwyn Kumar (ex Lumiere and Cin Cin) has crafted a smart wine list of stellar BC picks and worthy International candidates, and Chef Kris Kabush has very recently been charged with overseeing the kitchen (Full PR News Release). He had also spent time at Lumiere, as well as The Four Seasons and Cioppino’s. His cuisine is elegant Northwest in style, with playful touches and balanced flavours.
Since my boyfriend and my one year anniversary had landed on an evening that we had his four children and, while we had a great night with some tasty tacos, the evening was hardly about us. This dinner, was therefore a stab at celebrating us, always a good excuse to dine elaborately. We’d also been meaning to try the Hart House surf and turf, and the special is back again this winter (although not over the Valentines’ day weekend). I strongly advise you to make the trip while this $38 special is availble.
Hand-picked Greens Salad with Goat Cheese Mousse, Crispy Shallots & Pickled Beets
Dry-aged AAA Beef Tenderloin & Half Lobster – Smoked Tomato Puree, Wilted Kale, Fork-crushed Fingerling Potatoes
Pineapple Upside-down Cake with Cinnamon Gelato & Caramel
We changed it up a bit by ordering the Romaine Salad with lemon garlic dressing, white anchovy, foccacio crisp, soft quail egg and manchego cheese and the Dungeness crab salad with coconut curry yoghurt, crisp taro and micro coriander. The chef kindly sent out a melt in your mouth tuna tartare with sesame oil and a slice of pork belly, slow roasted to a tender forkful. This chef”s dishes all hit their mark. This is a place you will want to return to.
Sommelier Kumar is an expert at pairing and suggested the Kung Fu Rielsing with the tuna, Narmata’s Nichol Vineyards Pinot Noir with the pork belly and South African Graceland Cab Sauv with the surf and turf. We will have to return another time to sample dessert.
