Calabash Bistro caribbean style brunch review
Calabash Bistro recently launched a new brunch menu mixingÂ traditional weekend brunch with a Caribbean twists.Â â€œGrowing up, weekend brunch was an important time for my family to connect over classic Caribbean dishes. We want our guests at Calabash to feel at home in our space, while taking the time to catch up with friends and family, and explore new Caribbean flavours mixed with Western classics.â€Â Executive Chef Chef Cullin David, co-owner of Calabash explained.
Last Thursday, we were invited toÂ preview theirÂ latest offering. Upon arrival to the Caribbean themed restaurant, we were greeted by very friendly staffs and live island music to set the mood – relaxÂ and casualÂ atmosphere. We were givenÂ a glass of Lassic. A traditional Indian drink made with yoghurt, pistachio,Â vanilla, honey,Â fresh fruit & spices.
We kick off withÂ a traditional Caribbean breakfast ofÂ Escovitch Fish, which isÂ pan-seared snapper,Â fried plantain, rice & peas. The snapper was nicely complementÂ with a tangy Escovitch sauce. The fish was paired with aÂ Passion Fruit & Guava Mimosa – Pares Balta organic sparkling wine, passion fruit juice, guava juice. To complement the meal, Bar Manager Jay Browne matchÂ the sweet &Â savoury food with cocktails that run the full flavour spectrum to challenge the palates.
The nextÂ dish mixes two of my favourites: oxtail and egg benny. The Oxtail Stew Brunch Bowl is oxtail stew, rice & peas & two poached eggsÂ top withÂ coconut rundown hollandaise. The coconut rundown isÂ a custard-like sauce made from reduced coconut milk. The lightly sweetened coconut rundown goes well with the egg and stew. The oxtail was mildly spicy which I prefer. The brunch bowl is one of my favourite. I highlyÂ recommend it. It was paired with Dark & Stormy. It’s ginger infused Gosling’s rum, house-made ginger beer, Angostura bitters, ginger syrup. If you love ginger, you gotta try this.
Lastly for dessert, we had the Salara French Toast. It’sÂ fresh baked traditional Guyanese coconut bread, fresh cut fruit, banana cream, spiced mango maple syrup. The french toast was delicious! The Guyanese coconut bread was light, spongy, fluffyÂ and perfect with the mango syrup and banana cream.Â This is way better than the iconic French toast made fromÂ stale bread.Â The sweet dessert was paired withÂ Coconut Jumby. It’s a 3 year old El Dorado rum shaken with coconut water, agave syrup, muddle lemongrass, mint, lime zest. For the last drink, I opted for the virgin option. Upon request, all of the cocktails can beÂ non-alcoholic.
Chef Cullin David with partnersÂ Sam Willcocks andÂ Roger Collins openedÂ Calabash Bistro in 2010.Â Raised in a family of many great cooks, Cullin realized early on that he hadÂ an appetite for gastronomy and a craving to open a restaurant influenced by his grandmotherâ€™s signature West Indian cooking.Â Cullin attended the Culinary Arts program at Vancouver Community College, where heÂ cultivated his knowledge of classic French technique and enthusiasm for Caribbean fare.Â His culinary adventures soon took him to Giraffe Restaurant, Blue Note Jazz Bistro, TheÂ Reef Caribbean Restaurant and Provence Restaurants, where Cullin flourished under the tutelage of acclaimed chef Jean-francis Quaglia.
At night, downstair turns into an intimate lounge with live reggae, jazz, bluesÂ music throughout the week. They also offer one of the largest rum list in Vancouver. Spice up your weekend & prepare yourself for a mouthwatering treat,Â Calabash is serving brunch every Saturday and Sunday from 10:00 a.m. to 3:00 p.m.
Address: 428 Carrall Street, Vancouver, BC