Sawhney is Edmonton-raised and trained. Before returning, he was a sous-chef at Vancouver’s prestigious Hawksworth eatery.
Sawhney has a deep understanding of flavour combinations and artistically outstanding presentations.
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Course 1
Roast Chicory – buttermilk curd, caramelized whey, brown butter crumb, burnt orange vin and dill
Course 2
Gnocchi – king oyster, shimeji, and button mushrooms, charred onion, tarragon rosemary crumb
Course 3
Lingcod – mushroom dashi, crispy sushi rice, braised daikon, cilantro
Course 4
Roast Duck Breast – röschti, smoked cauliflower puree, mustard braised greens, seabuck thorn berry jus
Dessert
Black Sesame Cake – passion fruit ice cream, white chocolate tuile, chia seeds, black sesame seeds
