The GOODS from Hawksworth

Vancouver, BC | Anchor New Year’s Eve 2013 around the notion of elegant simplicity and details that truly matter: good friends, exceptional cuisine, and the award-winning service and surrounds of Hawksworth Restaurant. This December 31st, Canada’s Restaurant of the Year presents a very special chef’s tasting menu, inspired by British Columbia’s winter bounty. Gather at Hawksworth Cocktail Bar to toast the evening’s celebrations with handcrafted cocktails and bar bites, dine from our full a la carte menu or opt for our four-course festive menu in one of the restaurant’s two distinct dining rooms. Newly announced Chef of the Year David Hawksworth and his talented team will prepare a celebration menu featuring a yellowfin tuna tartar, roasted Fraser Valley goose and bacon-wrapped venison loin, prepared in true Hawksworth Contemporary Canadian style. Get all the details and the menu after the jump…

Several luxurious items will also be offered in addition to the tasting menu, including butter poached lobster $22, Northern Divine Caviar $200 per oz and 10oz Kobe ribeye $128. The New Year’s Eve Chef’s Tasting Menu costs $89 per person. Reservations available from 5pm until late, call 604.673.7000.

Make the night extra special by taking the elevator home to a beautiful guestroom at the Rosewood Hotel Georgia. The next morning, enjoy a restful start to the new year, wander around the hotel’s extensive collection of Canadian art or indulge in a pampering treatment at Sense, A Rosewood Spa. The New Year’s package costs from $460 and includes a festive tasting menu for two and an overnight stay at the Rosewood Hotel Georgia in a superior king guestroom, festive welcome amenity and a late check out. To book, contact the Rosewood Hotel Georgia: [email protected] / 604.673.7035

Hawksworth Restaurant, Hawksworth Cocktail Bar and Bel Cafe will be open as usual throughout the holiday season, except for Christmas Day (dinner only at Hawksworth, 8am-1pm at Bel Cafe). Hawksworth will be closed for breakfast December 24-January 1 and Bel will be closed on New Year’s Day. For bookings, visit www.hawksworthrestaurant.com or call 604.673.7000.

Hawksworth Festive Tasting Menu $89.00

yellowfin tuna tartar, avocado, pickled shitake, yuzu, tatsoi

butter poached lobster, potato gnocchi, wild mushroom, lobster emulsion

roasted fraser valley goose, leg meat tart, mushroom spatzle, chestnut, truffle jus

bacon wrapped venison loin, confit cheek, de puy lentil, red cabbage, cranberry jus

dark chocolate veloute, red fruit, ginger

Details

Rosewood Hotel Georgia on the corner of Georgia and Howe Street
801 West Georgia St. | Vancouver BC | V6C 1P7
Reservations: 604-673-7000 | Email: [email protected]
Web: www.hawksworthrestaurant.com | Twitter | Facebook
Parking: Street parking and nearby commercial parking lots, valet service nightly.
110 seats | 30 seat Bar & Lounge | 40 seat Pearl Room | 40 seat Art Room.
(The York Room on the 1st floor can accommodate 60 for dinner and 110 for a standing reception).

Hours

Dinner: 5:00pm – 11:00pm, 7 nights a week
Lunch: 11:30am – 2:00pm, Monday to Friday
Breakfast: 6:30am – 10:00am, Monday to Friday, from 7am on weekends
Weekend: 10.30am-2.30pm, Saturday & Sunday
Bar & Lounge: Late night bar menu til midnight

Gallery

The Restaurant Team

Executive Chef/Owner: David Hawksworth
Chef de Cuisine: Kristian Eligh
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
Wine Director: Terry Threlfall
Bar & Lounge Manager: Brad Stanton

About Hawksworth Restaurant

The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver

Approachable menus reflect seasonality and spontaneity while demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark. Four distinctive dining rooms include an intimate bar area and an elegant private room, all designed to reflect the vibrancy and quality of the cuisine. Grown up and glamorous, yet relaxed and welcoming, Hawksworth Restaurant is poised to deliver an array of memorable dining experiences.

The York Room, Hawksworth Restaurant’s private dining room overlooking the Vancouver Art Gallery’s fountains, is one the city’s most historic and exceptional private dining and event environments. Taking its design inspiration from the 1920’s, the dramatic chandeliers and ornate heritage features create an elegant private dining room- perfect for intimate gatherings or the important executive dinner, lunch or breakfast meeting. The York Room can accommodate a booking capacity of 60 for a seated dinner, and 110 for a standing reception.

The Bar

Behind the bar, our passionate bartenders shake and stir expertly crafted classic cocktails that honour the mastery of pre-prohibition tipples. Made with fresh juices and herbs, house-made bitters and aromatic sprays, some are barrel-aged and designed with food friendly flavours in mind. Our rotation of carefully sourced wines and interesting craft beers, offer an array of accents to accompany the bar dining menu in a lively and laid back setting.

Art & Design

Created by Alessandro Munge, from the multi award winning Canadian interior design firm Munge & Leung, 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.

“Each design element, in addition to being functional, adds beauty, depth and appeals the senses, we really want people to experience the space on more then just a visual level, to appreciate its touch and feel and to really connect with it” – Alessandro Munge