Brunch menu tasting at Calabash Bistro in Gastown on May 22, 2014.
Brunch options are getting more and more fierce and competitive. Calabash, the Gastown meets Chinatown Carribean eatery and bar, has launched its own weekend brunch menu and I came along to try it out.
To start, we sampled the Escovitch fish (pan-seared snapper with tangy Escovitch sauce, fried plantain, cucumber, rice, and peas). It was standard in a positive way as an enjoyable, well-cooked dish tinged with some nice natural tastes.
Their famous dark and stormy cocktail (with ginger-infused rum, house made ginger beer, bitters, and ginger syrup) lived up to the hype with tons of smooth flavours and tasty, refreshing nature.
My highlight was the delectable Oxtail stew brunch bowl (with two poached eggs, fried plantains, coconut rundown hollandaise sauce, rice, and peas). All the elements mixed together added to its lovely taste and deliciousness.
I found the coconut jumpy (with El Dorado 3-year-old rum shaken with coconut water, agave syrup, muddled lemongrass, mint, and lime zest) strong and stiff in its tropical coconut influence.
I dug the Salara French toast (with Guyanese coconut bread, fruit, banana cream, and spice mango syrup) and its unique take on a standard breakfast dish.
Calabash offers a lot of intriguing and satisfying brunch dishes all featuring unique Caribbean twists. Its eclectic menu did not disappoint.
More | YVArcade / 604 Foodtography / Pangcouver
Brunch options are getting more and more fierce and competitive. Calabash, the Gastown meets Chinatown Carribean eatery and bar, has launched its own weekend brunch menu and I came along to try it out.
To start, we sampled the Escovitch fish (pan-seared snapper with tangy Escovitch sauce, fried plantain, cucumber, rice, and peas). It was standard in a positive way as an enjoyable, well-cooked dish tinged with some nice natural tastes.
Their famous dark and stormy cocktail (with ginger-infused rum, house made ginger beer, bitters, and ginger syrup) lived up to the hype with tons of smooth flavours and tasty, refreshing nature.
My highlight was the delectable Oxtail stew brunch bowl (with two poached eggs, fried plantains, coconut rundown hollandaise sauce, rice, and peas). All the elements mixed together added to its lovely taste and deliciousness.
I found the coconut jumpy (with El Dorado 3-year-old rum shaken with coconut water, agave syrup, muddled lemongrass, mint, and lime zest) strong and stiff in its tropical coconut influence.
I dug the Salara French toast (with Guyanese coconut bread, fruit, banana cream, and spice mango syrup) and its unique take on a standard breakfast dish.
Calabash offers a lot of intriguing and satisfying brunch dishes all featuring unique Caribbean twists. Its eclectic menu did not disappoint.
More | YVArcade / 604 Foodtography / Pangcouver
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