I was recently invited to taste the Chef Harvest Menu at the Hart House , located at Deer Lake in Burnaby and was blown away by the food and experience!
The Hart House is a Heritage House located in the middle of Deer Lake Park, right across from the Burnaby Museum. As I walked into the restaurant, I felt instant comfort and calmness by the grand foyer fireplace and warmed up as I took my jacket off for complementary coat-check. We were seated at a lovely table complete with spectacular day-time views of Deer Lake, a white table cloth, candles burning and jazz playing in the background. For a moment, I thought I was transported back in time to another era.
Our lovely server immediately asked if we wanted to try any cocktails and recommended the Maple Bourbon New Fashioned. For those of you who know me well, know that I LOVE a good Old Fashioned so I couldn’t say no. It was delicious – made with Basil Hayden bourbon, Triple Sec, maple syrup and topped with an orange peel.
Then, it was onto the Chef’s Harvest Menu. Executive Chef Mike Genest has put together an incredible fall-inspired menu that runs until October 31. There is an optional wine pairing (2.5, 5 or 8 ounce option) for each course, and they accommodated my request to modify the offerings to all BC wine! I was amazed to learn they can simply do anything! If you prefer a BC Wine flight/pairing, or even a rose-only flight/pairing, you’ve come to the right spot. The Hart House offers an extensive wine list to work from and will try and accommodate guests requests.
Dinner kicked off with a basket of complimentary warm bread and butter. Then, we were offered a complimentary amuse bouche – roasted parsnip with garlic aioli.
Our first course was the Butternut Squash Soup with pumpkin seed pesto and parmigiano-reggiano. This was paired with the Black Swift un-oaked Chardonnay from West Kelowna’s, The Hatch Winery.
The next course was an optional mid-course pasta or risotto which changes every night depending on what Chef looks to feature. We opted for the Chorizo, Asparagus and Mushroom Risotto cooked in an Porcini broth. This was paired with a Pinot Noir from Lillooet’s Fort Berens Winery.
The next course was a delicious and tender sous vide beef brisket with root vegetables and the most amazing mashed potatoes I’ve ever tasted – made with Mascarpone and Olive Oil (to die for!). This was paired with a Merlot from Penticton’s Time Winery.
Our final course was dessert. I opted for the Dark Chocolate Banana Granace with chocolate shortbread, banana gel, brown butter cremeux, brulee banana and caramel chocolate whipped ganache. This was paired with Black Brant, a fortified wine from Okanagan Fall’s Wild Goose Winery.
The entire meal was memorable with excellent service throughout. I highly recommend the Hart House to anyone looking for an amazing meal in a stunning space.
The three course Chef’s Harvest Menu is available now until October 31 for only $36 per person!
Our BC Wine Lineup included the following wines: