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Spring Brings Fresh Dishes to YEW

In true celebration of spring, Four Seasons Hotel Vancouver has unveiled all-new menus at YEW seafood + bar. Fresh peas, spring onions and seasonal fruits are at the forefront of YEW’s innovative new brunch, lunch and dinner menus, while the lively new cocktail lineup draws inspiration from local trends, travels abroad and the tastes of YEW’s loyal regulars.

Restaurant Chef Evan Morgan’s new offerings blend traditional techniques with a twist of contemporary flavours in celebration of the cultural diversity of Vancouver. “Although I draw influence globally I still think that the dishes should be approachable and inviting to everyone, no matter their background” he notes, “I think it’s important to find a balance between intrigue, excitement and comfort. Some iterations of the new dishes have been ideas I’ve carried with me for over 10 years, shaping and changing them as my tastes and culinary ideas have grown.”

True to YEW’s sustainable seafood concept, guests can look forward to satisfying brunch offerings like the Crispy Soft Shell Crab “Po’ Boy” and the loaded Dungeness Crab Hash. For lunch, Seared Ling Cod with pea purée, beurre blanc with mushroom and pea ragout is delightfully seasonal, along with the Vegan Mushroom + Pea Risotto for plant-based patrons. An unexpected combination of sweet and spicy maple gochujang glaze complements Chef Morgan’s masterfully executed, yet surprisingly approachable Sablefish dish on the dinner menu, or guests are encouraged to use grilled bread to soak up the flavourful fisherman’s stew, roasted fennel, spring vegetables and spicy rouille in YEW’s Mixed Seafood entrée.

On the sweeter side, Executive Pastry Chef Suraj Karmakar pulls inspiration from the colours and scents of this new season to create innovative desserts like the delicate Hidden Garden. Yogurt panna cotta, green tea “moss”, edible flowers and cherry smoke are artfully combined to create this beautiful and satisfying desert, inspired by the city’s gorgeous cherry blossoms. Chef Karmakar’s new Pineapple Carpaccio is also turning heads. “It’s a tropical influenced dessert I created during my tenure on the island of Bali” he explains. “Pineapple is marinated overnight with pink peppercorn, which gives a light spiciness to the dessert but the very refreshing crème fraîche sorbet cleanses the palette.”

Guest are invited to try a taste of spring by calling 604-692-4939 or click here to reserve.