Hawksworth Restaurant brings back $45 Dinner Prix Fixe Menu

After the successful roll-out of new À La Carte menu featuring signature dishes and comforting classics, Hawksworth Restaurant is relaunching the Dinner Prix Fixe menu – offering three sumptuous courses at exceptional value every evening from 5:00 to 9:30pm, showcasing the talent and creativity of the culinary team led by Head Chef Sylvain Assie under the guidance of Chef David Hawksworth.

“The rotating menu is fresh, inventive and designed to be seasonal and spontaneous inspired by the very best ingredients – locally farmed, fished and foraged – that are delivered to us daily by our trusted suppliers,” says Chef David Hawksworth.

The dinnertime menu changes weekly and features pristine local ingredients alongside friendly and professional service. The three-course menu currently on offer includes a fresh beetroot and goat cheese salad with horseradish, cardamom, fennel, puffed sorghum; succulent veal striploin with celery, king mushroom, spinach, red wine jus; and a delicious apple tart with dulce namelaka, toffee caramel, vanilla.

Optional wine pairings by esteemed Wine Director Bryant Mao, recently recognized as Canada’s Best Sommelier of 2020 by Canada’s 100 Best, are available. Selections have been thoughtfully chosen from Hawksworth Restaurant’s extensive wine list to showcase both popular and lesser known varietals and each with great value and flavour in mind. Celebrate life’s milestones, achievements and special occasions in the gorgeous, immaculately clean and spacious dining room at Hawksworth Restaurant and make lasting memories over award-winning food and wine.

Follow along on Instagram to get the latest updates on rotating menus, features and new dishes. Open everyday from 11:30am to 9:30pm – reservations are recommended and can be made online or by calling 604.673.7000. Limited outdoor patio seating is available, as well as new pickup and delivery options to enjoy select Hawksworth dishes in the comfort of your own home.

Father’s Day at Hawksworth Restaurant

Celebrate dad this Father’s Day with the Hawksworth DIY Ultimate Burger Gift Box with four build-your-own burgers included. Each kit includes four housemade brioche burger buns, Hawksworth house-ground beef burger patties, our own secret sauce, applewood-smoked bacon, aged Canadian cheddar, french fries, and all the fixings you need to build this beloved classic for $50.

Add on our Backyard Old Fashioned cocktail kit and watch Dad learn new tricks with our original recipe blend. The kit includes a 375ml bottle Bulleit Bourbon, 1 x 100ml Angostura Bitters, 1 x 65 ml Cocktail Mix (Caribbean Pineapple Liqueur, Spiced Falernum Syrup and Liquid Smoke), one grapefruit for garnish and two rocks glasses, yielding six thirst-quenching cocktails for $68. If Dad prefers beers, you can also get him a Fuggles & Warlock’s Destiny IPA Craft Beer 6-pack ($18).

Father’s Day is fast approaching, so be sure to place your order before the deadline, Friday, June 19 at 5:00pm. Quantities are limited.

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Bel Café’s Hot Cross Buns Recipe

Hop into Easter with Bel Café’s famous hot cross buns! Although our cafés aren’t open to serve our usually highly-anticipated springtime treats, there’s no reason you shouldn’t still devour these goodies from home. From the Bel Café recipe vault, we are sharing our secret to these moist and pillowy, sweet and spicy traditional Easter treats.

 

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Hawksworth Restaurant’s Slow Roasted Easter Lamb Recipe

With Easter right around the corner, we want you to enjoy a traditional Sunday roast at home with your family. Inspired by his upbringing in Guadalajara, Mexico, Hawksworth Restaurant’s Chef de Cuisine Antonio Sotomayor’s roast is a classic Easter lamb with Mexican influences. Learn our slow-roasted lamb with pumpkin seed crust, foraged mushrooms, and green mole here. Take pictures and share on Instagram when you make it.

 

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Meet Hawksworth Restaurant Bartender Jenna Gillespie

 

 

To celebrate International Women’s Day this year, we are shining a spotlight on some of the incredibly talented and hardworking women who make up our Hawksworth Restaurant Group family. Comprising almost half of our team, women play an important role in our operations; we take this day to recognize and praise their achievements.

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Meet Bel Café Pastry Chef Tessa Faulkner

 

 

To celebrate International Women’s Day this year, we are shining a spotlight on some of the incredibly talented and hardworking women who make up our Hawksworth Restaurant Group family. Comprising almost half of our team, women play an important role in our operations; we take this day to recognize and praise their achievements.

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Meet Hawksworth Development Chef Stephanie Noel

Originally from rural Quebec, Chef Stephanie Noel travelled west to Vancouver in 2001 after attending Montreal’s Institut de Tourisme et d’Hôtellerie, and since has worked in kitchens around the world. Returning to Vancouver in 2017, Chef Noel joined the Hawksworth Restaurant Group family as Development Chef, working closely with Chef David Hawksworth on a multitude of projects including menu development for the ongoing partnership with Air Canada and special events such as Vancouver’s Dîner en Blanc. Chef Noel is a genuine team player bringing an infectious positive energy into everything she does, both inside and outside the kitchen. 

Click below for 10 quick questions with Chef Stephanie Noel. 

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Nightingale’s Apple Salad

Okanagan apple, celery, Avonlea aged cheddar, walnut, and lemon pepper dressing.

Ingredients:

1 apple, cold, chopped
3oz celery, sliced
1oz walnuts, roasted and chopped
10g of parsley leaves
10g of tarragon leaves
2oz Szechuan peppercorn vinaigrette
2oz Avonlea cheddar, grated

Method:

  1. Toss all the ingredients except the cheese in a mixing bowl.
  2. Arrange the salad in a single layer in a 10″ shallow bowl.
  3. Garnish with lots of cheese on top.

 

Szechuan Peppercorn Vinaigrette

Ingredients:

150g lemon juice
100g olive oil
100g canola oil
40g honey
10g salt
3g Szechaun peppercorns

Method:

  1. Toast peppercorns in a dry skillet over medium heat until aromatic.
  2. Pulverize in a blender or spice grinder until coarse but not fully broken down.
  3. Mix all remaining ingredients with a whisk in a large stainless steel bowl.
  4. Add peppercorns and mix further.