PRIVATE DINING GARDEN TERRACE CHAMPAGNE

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Job Walker
5 years ago
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(i) PRIVATE DINING Room seats up to 18 guests, full av

planar turntable, specially curated selection of records

abundance of plants, relaxed and flexible seating, and

guests, lush, lavish and full of wonderment and charm, can

CHAMPAGNE Lounge accomodates up to 30 guests, features an

1 (i) PRIVATE DINING Room seats up to 18 guests, full av capabilities, includes a 70 inch samsung smart tv, a rega planar turntable, specially curated selection of records (ii) GARDEN seats up to 20 guests, highlighted by an abundance of plants, relaxed and flexible seating, and bright natural light (iii) TERRACE accomodates up to 16 guests, lush, lavish and full of wonderment and charm, can be an extension to the garden view floorplan view menus (iv) CHAMPAGNE Lounge accomodates up to 30 guests, features an exclusive list of champagnes, VIP seating and the best view in house overlooking The Lobby Lounge

(i) COCKTAILS (ii) CHAMPAGNE (iii) WINE the botanist bar features Vancouver s first and

select number of chemist-like designs from the unique cocktail lab.

2 (i) COCKTAILS (ii) CHAMPAGNE (iii) WINE the botanist bar features Vancouver s first and only cocktail lab, featuring a list of sophisticated yet whimsical cocktails, with a select number of chemist-like designs from the unique cocktail lab. the luxurious french-forward Champagne Lounge fuses global bubbles, select AOC vintages and Growers Champagne. an exclusive terroir-driven boutique has been designed to supports small-batch sustainable and biodynamic farming practices. view cocktail list view champagne list view wine list

3 Floor Plan TERRACE 21 ft x 15 ft GARDEN 41 ft x 14 ft CHAMPAGNE LOUNGE 34 ft x 12 ft TO PUBLIC DINING ROOM BAR PRIVATE DINING ROOM 27 ft x 13 ft STAIRS TO LOBBY ELEVATORS

4 Make your choices from Graze, Hook, Hunt & Harvest and Sweet Remedies. 2 courses $47 per guest 3 courses $55 per guest graze fava, garbanzo, avocado, gouda, lemon, root vegetables smoked egg yolk, caperberries, parmesan, sourdough, hand-cut beef tartar dungeness crab, mint, crème fraîche, english pea soup hook, hunt & harvest freekeh, taleggio, carrots, crispy onions, pan-roasted striploin saffron potato, seafood nage, lingcod vegetable ragu, ricotta salata, pine nuts, basil, cavatelle sweet remedies apple, honey, angelica brulée, lemon buttermilk ice cream, meyer lemon grapefruit, tarragon, black pepper meringue, white chocolate ganache lunch Spring'17

5 OPTION 1 Graze, Hook, Hunt & Harvest and Sweet Remedies. 3 courses $72 per guest graze asparagus, cauliflower, kohlrabi, chorizo, charred octopus dungeness crab, mint, crème fraîche, english pea soup green grapes, tarragon, goat cheese, balsamic, watercress salad hook, hunt & harvest zucchini, turnips, grilled apple, escabeche, honey-glazed pork belly smoked potato, leeks, fennel mousseline, crispy skin, mustard-crusted chicken spring vegetables, crab emulsion, oven-roasted halibut sweet remedies hazelnut, vanilla, gewürztraminer gel, elderflower frozen foam, beetroot cake apple, honey, angelica brulée, lemon buttermilk ice cream, meyer lemon dinner Spring'17

6 OPTION 2 Graze, Hook, Hunt & Harvest and Sweet Remedies. 4 courses $88 per guest chef amuse bouche graze fava, garbanzo, avocado, burrata, lemon, root vegetables red onion, green apple, guanciale, brown butter, pan-seared scallops morels, mushroom soil, crispy piave, hand-cut tagliatelle hook, hunt & harvest green garlic panisse, favas, shallots, natural jus, herb-crusted lamb saddle onion nage, fermented vegetables, puffed tapioca, seared sablefish smoked potato, leeks, fennel mousseline, crispy skin, mustard-crusted chicken spring vegetables, crab emulsion, oven-roasted halibut sweet remedies hazelnut, vanilla, gewürztraminer gel, elderflower frozen foam, beetroot cake sugared celery, poppyseed brittle, baby carrot sorbet, puffed wild rice, candied carrot dinner Spring'17

FOOD MENU. Malta A: E&T: MIRO.COM.MT

FOOD MENU. Malta A: E&T: MIRO.COM.MT FOOD THE STORY Inspired by the world famous Spanish painter, sculptor and ceramicist Joan Miró, our menu has been purposely designed to explore new ways of dismantling traditional precepts of food, bringing