Fresh peas, spring onions and seasonal fruits are at the forefront of YEW’s innovative new brunch menu. Restaurant Chef Evan Morgan uses traditional techniques with a twist of contemporary flavours to celebrate the cultural diversity of Vancouver, and true to YEW’s sustainable seafood concept, look forward to new dishes like the Crispy Soft Shell Crab “Po’ Boy” that blends southern style with Asian influence and a Crab Hash that is loaded with Dungeness crab and accompanied with a Mornay sauce. YEW’s Smoked Salmon + Avo Toast has been taken to a whole new level, diners will be treated to salmon two ways, candied and smoked, resting on a layer of avocado cream cheese, dressed with dill sour cream and topped with a perfectly poached egg.
On the sweeter side, Executive Pastry Chef Suraj Karmakar pulled inspiration from the colours and scents of spring to create new desserts like Hidden Garden. Yogurt panna cotta, green tea “moss”, edible flowers and cherry smoke are artfully combined to create this beautiful and satisfying dessert, inspired by the city’s gorgeous cherry blossoms.
Check out the new menu here.