GOODS: Hawksworth Invites All To “Taste The World” During Dine Out Vancouver
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant has taken a new twist on this year’s Dine Out Vancouver, offering a series of “Side Dishes” – communal dinners in their heritage York Room – inspired by some of the best cities for culinary travel. Held on five dates during the Dine Out Festival, adventurous food lovers can explore the world with Hawksworth. Each four-course dinner ($38) will be inspired by a global city, prepared by Chef Hawksworth and his talented team; visit London on Saturday January 19th, Paris on Wednesday January 23rd, Rome Sunday January 27th, Bangkok Wednesday January 30th, and Tokyo on Saturday February 2nd. Add a feature beverage pairings ($28), expertly matched by Hawksworth’s sommelier and bar teams, for a true taste of the city or simply opt for a glass from the award-wining wine list. Get the details and a feel for each menu after the jump…
Hawksworth travels to London with house-smoked salmon gravlax, crispy pig trotter with piccalilli vinaigrette, and English beef stew with suet dumplings. Beverage pairings feature a selection of British beers and ales.
Next stop is Paris, featuring tarte flambé pour deux, escargot and caramelized chicken oyster, and the classic blanquette de veau (veal ragout). Enjoy these delectable courses paired with wines from Alsace, Burgundy, the Rhone valley and Sauternes.
Rome features a trio of bruschetta and goes on to tantalize with Bucatini All’Amatriciana (pork jowl) and Coda Alla Vaccinara (Roman oxtail stew). This menu is enjoyed with world-famous wines from Tuscany, Campania and Sardinia.
The exotic flavours of Thailand shine through with the Bangkok dinner featuring salted tamarind beef and green papaya, aromatic steamed Thai snapper, and duck red curry. Pairings feature sumptuous cocktails, which conclude with a twist: Mekong Thai Whiskey and Red Bull sorbet.
Finally, explore Tokyo with a sumptuous menu featuring chilled soba noodles with dashi and vegetable tempura, assorted aburi sashimi, and finally chicken tsukune. Prepare to educate your taste buds with drink pairings offering a variety of premium sakes from both Japan and British Columbia.
Limited tickets remain – to book, click here.
For more information or to make a reservation, visit www.hawksworthrestaurant.com.
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@example.com
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).
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
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.
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