The Sutton Place Hotel is a luxury property in the heart of Downtown Vancouver. It's common to see NHL players come and go when they're in town to face our Canucks or a swarm of Beliebers clambering to get a look at their idol. It's also home to the opulent Boulevard Kitchen & Oyster Bar.
Executive Chef Alex Chen, fresh off of a fruitful career running the culinary program at the Beverly Hills Hotel, made his triumphant return to his native Vancouver in 2012. Since then he has been churning out his seafood-focused menu infused with a distinct West Coast flair.
Our adventure started with a whimsical amuse bouche; melon espuma with prosciutto. A lovely, chilled creation which signalled the direction of things to come. Followed closely after was a chilled cucumber Gazpacho with poached spot prawns. It is a refreshing, well-balanced appetizer. The spot prawns were amazingly fresh and the Gazpacho tangy and flavourful.
Amuse Bouche- Melon Espuma, Prosciutto, compressed Melon
App Feature Soup - Chilled Cucumber ‘Gazpacho’, Poached Spot Prawn with Crispy Head, Gurnard Sashimi, Pumpernickle Crostini, Caraway Cream, Ikura (Cured Salmon Roe)
Thoroughly anticipating the main course our genuinely vivacious waitress sauntered out of the kitchen holding a pair of masterpieces: the spot prawn feature with lemon and prosciutto butter on a bed of garlicky barley and a bouillabaisse with lobster and rock fish. Simply amazing! A culinary feat!
Spot Prawn Feature - Gratinee of Spot Prawns, Lemon + Prosciutto Butter, Garlicky Barley Grains, Crispy Heads with Lemon Aioli, Asparagus
Bouillabaisse - lobster, local rock fish, saffron, rouille, gruyère, olive oil crostini
For dessert we indulged in Boulevard's signature opera bar and rose and rhubarb cake. The opera bar is chocolate ganache with coffee buttercream and hazelnut praline, fantastic! The rose and rhubarb cake, rhubarb currently being in season on the Westcoast, was a surprisingly sweet and tasty treat. When I think rhubarb I think of a sour, tart vegetable growing in the shade beside my childhood home. Throw that notion into the waste bin! Boulevard knows how to do rhubarb! Hands down the best rhubarb anything I have ever eaten and worth a visit on its own.
opera bar - chocolate ganache, coffee buttercream & biscuit, hazelnut praline, chocolate glacage, coffee ice cream
rose & rhubarb cake - rose white chocolate mousse, rhubarb compote, yogurt sorbet
The dining room is breathtaking, clean and modern and the Gerard Lounge, a Vancouver landmark and winner of numerous hospitality awards, sits alongside with its dark wood and intimate atmosphere. Boulevard is an excellent place to stop in for a drink or try their incredible food!
Words: Scott Allan
Photos: Jenn Chan