Monthly Archives: February 2015

Ballet BC’s Balanchine



Have you purchased tickets to Miami City Ballet in Balanchine? Make a special night of it by joining us for dinner before the performance. Hawksworth Restaurant has partnered with Ballet BC to offer a special pre performance menu all three days of Balanchine.


Carrot soup, gingerbread, coconut, cilantro
Apple Beet salad, burrata, walnut, caramelized honey vinaigrette


Winter squash agnoloti, wild mushroom, red wine salsify, pecorino
Slow cooked steelhead, barley risotto, meyer lemon, fennel


Verrine of kalamansi cremeux, raspberry, hibiscus
Warm chocolate cake, poached pear, almond

$49 per person

To take advantage of this offer, advanced reservations are required and must be made by calling our reservations line at 604.673.7000. Please mention you will be joining us for the Ballet BC menu and please present your ticket at the restaurant.

For 4 performances only, Balanchine features three of George Balanchine’s most acclaimed works: Serenade, a romantic piece that George Balanchine himself calls “a dance in the moonlight”, Ballo della Regina, a virtuosic and energetic work set to Verdi’s Don Carlos, and the simple yet powerful Symphony in Three Movements, set to Stravinsky’s work of the same name.

Balanchine runs at the Queen Elizabeth Theatre from February 19-21 at 8:00pm plus Saturday, February 21 at 2:00pm.

Balanchine tickets can be purchased through Ticketmaster at 1-855-985-2787 (1-855-985-ARTS) or online here.

Chef Hawksworth’s recipe for tuna carpaccio


Tuna Carpaccio, Jicama, Avocado, Yuzu, Puffed Rice

Makes 4 appetizer servings



4 pc centre cut Ahi Tuna loin (30z each)
soy yuzu vinaigrette (recipe below)
1 cucumber (julienne)
1  jicama (julienne)
1 finger chili (mince)
1 asian pear (julienne)
6 sprigs cilantro
avocado purée (recipe below)
puffed rice (recipe below)
micro cilantro

Soy Yuzu Vinaigrette

2 cloves garlic
50 grams ginger
2 tbsp.  sriracha
180 mL yuzu
150 mL soy
6 tbsp. honey
400 mL grapeseed
1 lrg pinch xantham gum

Avocado Purée

4 pc avocado
juice of 2 lemons
1 tsp. ascorbic acid
1 tbsp. mirin
consistency olive oil to taste
salt to taste

Puffed Rice

400 mL sushi rice
2L water
1 tbsp. salt
2L canola oil
sprinkle of togarashi



Soy Yuzu Vinaigrette – combine all but oil and xantham in blender, feed in oil, add xantham, adjust seasoning

Avocado Purée – place all but oil and salt in food processor, blend together, add oil and salt to finish, pass through a fine sieve, cryovac in plastic piping bag

Puffed Rice – combine with water and salt and cook until rice is slightly over cooked (still resembles the grain) rinse starch, dehydrate for 3 hours, fry at 390 degrees in canola oil, (rice should puff and double in size instantly) season with togarashi



1.) Place each tuna loin between two sheets of plastic wrap and gently pound flat with a mallet.

2.) Place cucmber, jicama, asian pear, cilantro plouche and finger chili in a small mixing bowl and combine with half of the yuzu vinaigrette.  Form into a pile and place in the center of the plate.

3.) Brush the tuna sheets with remaining yuzu vinaigrette and drape over the vegetable pile.

4.) Pipe dots of avocado purée on top of the tuna sheet

5.) Garnish with puffed rice, and micro cilantro


Valentine’s Day arrives at Bel Café


Thinking of getting your loved one something sweet this Valentine’sDay? Chef Kozinko has prepared some sweet treats that are pre-wrapped on our retail wall.


Valrhona Manjari chocolate covered raspberry marshmallows – $8 per box.
Valrhona Manjari chocolate and raspberry macarons – $2 each or $18 per box.


Complete your Valentine’s to-do list by pairing your gift with one of the many Valentine’s Days cards available. Don’t forget that has also launched online ordering for our lunch menu, seven days a week.