Mosaic Bar and Grill 3

Yes, we crumpets have been to Mosaic Bar and Grill three times now! Things are looking good for Mosaic Bar and Grill! As my family haven't used up one Vaneats coupon from last time (see Mosaic Bar and Grill 1), and the expiry date was emerging, we made a reservation to go to the restaurant for another delicious meal at the Hyatt Regency.

We actually went on the second last day of the expiry date, and it turns out that they have a new summer/mid-summer menu! I was thrilled, as I love eating seasonally and what's better than summer produce? No surprise, the service and ambiance were both great and we were given ice water and some complimentary sea salt scones to nibble on upon ordering our dishes. See our previous blog post for the scones' review.

To my surprise, Chef Heinrich really wanted to make use of the fresh ahi tuna and we each were brought complimentary mini appetizer! I can't speak for the ahi tuna, but my company both gobbled it up! Along with the tuna was a little side of pickled radish and corn salsa. I loved the freshness and tangyness of the radish. It really helps kickstart your appetite!

I love how they put the dish in a dainty sardine can, so adorable!

There's not much to say about the Vaneats menu, as I have already reviewed it. However this time, the portion of the A La Minute Salmon was so much smaller! I decided it was because Vaneats was almost over and they are running out?! I'm not really sure, but as least the presentation and taste remained the same.

See the size difference from the first post? Ah, well that's okay; it's not too much of a big deal. (I'm not the one eating this anyway) ;)

Let's move on to the new menu. 

Mosaic Bar and Grill

There has been an increasing number of bloggers going to mosaic bar and grill @ Hyatt Regency recently, but that wasn't the reason why I visited this restaurant for dinner. My sister actually purchased 2 coupons on  Vaneats (check it out if you haven't!) which is basically a prix-fix three-course meal for only $20 instead of $40! 

I was pretty stoked since it was my mom's birthday, and I read that they give out their ever-famous chocolate cake for free on birthdays. However, I was kind of worried they wouldn't have a vegan option for me because the online menu was all flesh (sorry for those carnivores out there).

Coincidentally, the reservation was booked on the day of Eat! Vancouver, so I made sure I wouldn't over-stuff myself at the festival for the sake of enjoying a very special birthday dinner. Well, if you haven't read the post about Eat! Vancouver, there really wasn't much that you could stuff yourself with this year, which was disappointing for both Coconut Crumpet, our fellow "clumsy" friend, and me!

ANYWAY, When my family went into the restaurant, I wasn't surprised at the quiet ambiance. There wasn't a lot of people even on a Saturday night, which I liked. The waiters and waitresses were all very accommodating and very nice, and I give a thumbs up to the service.

Once seated, we were told that they had a special spot prawn tasting menu for $45 and $65 if you wanted wine pairing with it. Of course, as a shrimp-a-holic, my mother gave no other thought and ordered just that. My dad wanted to use the coupon that my sister got, but failed to resist the temptation of the menu. I, myself, didn't use the coupon because there was only the choice of fish or beef as the main course. That's okay though, because the coupon won't expire until July :)

I was so glad that they had a create-your-own menu, including the source of protein you want (TOFU OPTION AVAILABLE!!!), the way you want it cooked (grilled, sauteed, roasted, i-forgot-the-rest, etc.), 2 types of veggie accompaniments, way you want the veggies cooked, and the starch you want. I ended up ordering grilled tofu with olive oil mushrooms and summer greens, and sunchoke puree. 

My sister, with the coupon, had a pretty interesting menu. My dad says that it's a "very good deal", which is a big compliment on his part (he is one tough critic). 

After ordering, we received some complimentary mini sea salt biscuits along with a cube of butter to start our meal. Since the biscuits probably has dairy in it, I didn't try any. My parents thought they were a bit too salty, but gobbled them up nonetheless. 

Vaneats Menu Experience

Chocolate Banana Cookie Dough Cream Pie

Who says a vegan can't have pie?!
A pie that is so delicious and good for you at the same time? Yes please!
Your family and friends would NEVER believe this pie isn't laden with processed sugars, butter, lard, modified corn starch and all that "natural and artificial flavouring" junk. But i don't blame you if you decide you want the whole pie to yourself because I grant you permission to eat this whole pie! 
But do try controlling yourself eh? ;)

Vegan whipped cream is the best thing I've ever experienced in my life. It tastes so. freaking. delicious. 
Coconut whipped cream= happy peanut crumpet

Chocolate Banana Cookie Dough Coconut Cream Pie

yield 1 pie that would make you go "MAMA MIA" 

Crust:

1 c. almonds

1 c. walnuts
1 1/2 c. dates

1 tsp. vanilla extract

Chocolate Layer:

4 large bananas (set 2 aside for slicing)

3 tbsp. agave

1/4 c. almond butter

1 tbsp. coconut oil

dollop of vanilla paste (or splash of extract)

Pinch salt

1/4 cup cacao

splash of almond milk

Whipped Cream:

1 can full fat coconut milk, in fridge overnight (I used Thai Kitchen organic coconut milk)

1/8 - 1/4 tsp. stevia

splash of vanilla extract

For the crust, put everything into the food processor and pulse until it forms a sticky gooey delicious mass of dough. Remember to pulse so the oils of the nuts don't release as much to prevent it from being too oily! Take a generous amount of dough to press into your pie pan. Put your crust into the freezer to firm up while you make the filling. 

For the leftover "crust", roll them into cookie dough balls the size of the nail of your thumb and set those aside. 

For the chocolate layer, put all of your ingredients in the food processor (except the almond milk) and just give it a whirl until super smooth with the consistency of a thick pudding. If you think your mixture should be a little runnier, add a teensy weensy splash of almond milk, but don't add too much or the filling won't hold its shape!

Pour this lovely concoction into the prepared crust and let sit in fridge until it firms up a bit.

Once firm, slice your 1 banana thinly (so you get more slices), and scatter them in addition to some of the cookie dough balls all over the chocolate layer. Bat your eyelashes at the pie and admire for 1 minute (optional step ;) ). TIME TO MAKE THE COCONUT CREAM!

Take the coconut milk you've been hiding in your fridge and spoon off all the thick goodness from the top. You will be left with clear liquid which can be used for smoothies, or any coconutty baked goods. It tastes sort of like a coconut syrup/extract. I know coconut crumpet would approve. After the scooping of the yummilicious full fat coconut milk, it's time to whip it up baby! Use a handmixer or stand mixer for optimum fluff, but because I don't have a hand mixer and I didn't want to wash the large bowl of my stand mixer, I decided to whip by hand. Wheeee! When you get soft peaks, add your stevia in and whip until you get moderately stiff peaks! Now, you don't want to eat this whole bowl because your pie will make it all up to you later. So just spread this goodness on your pie and lick ALL the equipment that touched this luscious cream. 

Garnish your pie with another sliced banana and your remaining cookie dough balls, and stick it into the fridge for at least 1 hour before eating! (or you can eat it all gooey and melty :) )


Lots of nuts,
Peanut Crumpet xoxo

Mosaic Bar & Grille: Coconut Crumpet's Turn

What time is it? SUMMER TIME! Coconut Crumpet has finally been freed from school (for two months), and what better way to start my vacation than with some fancy food?

I managed to convince my parents to bring me downtown to have dinner right after I took my last exam. Factors that helped me convince them were that my aunt was in town for the week, and my brother's prom was in Downtown and we had to drive him there anyways. After much consultation, suggestions, and research, I made a reservation at Mosaic Bar & Grille inside the Hyatt Regency Hotel on Burrard Street, as recommended by Peanut Crumpet. Her review can be found here.

Traffic was horrendous that evening; roads were blocked off, it was rush hour, and it was Friday night. It took almost one and a half hours to reach Downtown, by then my stomach was growling. Before leaving the house, I called Hyatt to ask about their parking prices. It is extremely expensive, probably going to cost $30, so park at Pacific Centre instead for $6 during after-hours (i.e. dinnertime), it's only a few blocks away.

Mosaic Bar & Grille is on the second level of the hotel. We were seated by the window with great natural lighting for food photography and a view of the street to do some people watching. The menu isn't very vast, but the ingredients are seasonal. On one side are appetizers and main courses, and the other side is build-your-own main course. You can choose a protein (either 4 oz or 8 oz), two vegetable sides, a starch, a sauce, and a broth(?) There is also a tasting menu for $45, it's a good deal but I didn't try it this time.