Monthly Archives: March 2014

Changing of the Seasons

With the Spring weather in Western Canada comes fresh produce from local and regional farms. We’re very excited to have new flavours on our lunch, dinner and tasting menus, including halibut, seabass, and an ancho glazed pork belly.

Try our new Roasted Striploin served with a beet crusted shortrip, bone marrow pomme purée, morel mushrooms, fava beans and black sesame crisps with a red wine beef fat vinaigrette. For the more adventurous dinner our new fried duck egg is sure to please. Served with aromatic basmati rice, and a selection of condiments: crispy fried smelts with yuzu powder, fiddleheads, carrot, kimchi, candied cashew, confit kumquat, ginger pickled ramps, and a charred onion sesame vinaigrette.

A new Spring tasting menu is perfect for those celebrating a special evening:

crispy fried oysters piquillo pepper, malt vinegar
48hr corned beef brisket rye, beet, mustard, dill
‘bread and butter’ soup king crab, spring ramp, amaranth
wild striped bass basmati, curry, english pea, nettle
confit pork neck spring onion, parmesan, marjoram
dark chocolate crémeux coffee, banana


Spring Spirits at Hawksworth Cocktail Bar

As spring and summer approach, so do many exciting, rare and delicious offerings from Hawksworth Cocktail Bar.

We have greatly expanded our Japanese Whisky program with some rare bottles straight from Japan; along with a few gems for our ever expanding American Whiskey portfolio, the depth of our back bar continues to grow deeper. Our Barrel Aged & Bottled Cocktail program continues to gain interest and variety with bottles featuring Rum, Gin, Bourbon, Mezcal, Tennessee Whiskey, Single Malt Whisky and Irish Whiskey all available and absolutely perfect for any memorable occasion. The spring/summer season will also see a greater focus in our extensive cocktail menu on fresh, delicate cocktails featuring rums, gins and agave spirits.

All of your liquid desires are well taken care of this spring and summer by Head Bartender Cooper Tardivel and the team at Hawksworth Cocktail Bar.


James Beard House Foundation Design Awards

The prestigious New York based James Beard House Foundation has nominated the multi award winning Canadian interior design firm Munge & Leung for their work designing Hawksworth Restaurant. Hawksworth’s four distinct dining rooms include the leather-paneled Bar & Lounge, clubby and intimate; the glamorous Pearl Room, elegant and iridescent with pearl banquettes and a magnificent chandelier; the compelling and vibrant Art Room featuring a custom installation by internationally acclaimed local artist Rodney Graham, and the first floor York Room inspired by its 1920’s heritage where original features meet modern technology and huge arc windows overlook the Vancouver Art Gallery. This veritable chameleon of a restaurant delivers a range dining experiences suited to a variety of moods or occasions.

“We wanted people to have a different experience in each room, the common denominator is elegance, sophistication and timelessness. Ultra thick walls between rooms create a sense of anticipation and allow a moment to pause, strategically placed mirrors create both separation and curiosity between spaces; a subtle voyeurism”
– Alessandro Munge

Winners are being announced Friday May 2nd.


Easter treats at Bel Café

Hop to Bel Café this Easter for a delicious array of holiday treats and new spring sweets. Starting from April 7th, you can take home their famous hot cross buns to share with loved ones. Adorable chocolate rabbits are gift wrapped and tied with ribbon – making wonderful gifts for family and friends… or for yourself! New pastel-coloured Easter themed marshmallows are fun treats for children and adults alike.

Apple Pie is the newest macaron flavour, as voted for by Bel Café’s Facebook fans. The new lime and coconut cake is reminiscent of tropical flavours and will make you dream of sipping a margarita on the beach. For smaller bites, try Bel’s chocolate-covered confections, which make the perfect on-the-go snacks: choose from dark chocolate caramelized hazelnuts or milk chocolate almonds. The new springs items will be available starting from April 14th.

Hot cross buns, chocolate rabbits and marshmallows are available for pre-order at starting from March 31st.


Hawksworth Young Chef Scholarship Fundraising Dinners

Along with the national expansion of the Hawksworth Young Chef Scholarship’s culinary arts competition we are very excited to announce coinciding fundraising gala dinners. These multicourse collaborative dinners will showcase the very best of Canadian cuisine while giving guests the chance to support Canada’s most promising up and coming talent.


June 22 – Calgary, AB
Model Milk – Chefs Justin Leboe & David Hawksworth – $90
Reservations: 403.265.7343


June 24 – Toronto, ON
Luma – Chefs Anthony Walsh & David Hawksworth – $90
Reservations: 647.288.4715


June 27 – St. John’s, NL
Raymonds Restaurant – Chefs Jeremy Charles & David Hawksworth – $125
Reservations: 709.579.5800


September 28 – Vancouver, BC
Hawksworth Restaurant – Chefs David Hawksworth, Anthony Walsh, Kristian Eligh, Mark McEwan, Scott Jaeger and Normand Laprise – $140
Reservations: 604.673.7000

Reservations may be made by calling each restaurant directly.

Georgia Straight’s Golden Plates 2014

David and both of the Hawksworth & Bel teams are ecstatic to be awarded Best Chef, Chef Fine Dining, Best Hotel Restaurant, Best Hotel Cafe and Best International Restaurant Wine List as voted by Vancouverites in the Georgia Straight’s annual Golden Plates Awards!