The Vancouver Branch of the IW&FS was the first wine and food society to enjoy Chef David Hawksworth’s long awaited restaurant, Hawksworth, just a week after opening. Our reception and dinner were in the Art Room at the far end of the restaurant, stylishly elegant with works by local artists. The food and wines were delicious and the service was impeccable.

Upon arrival, we were greeted with a glass of Mumm Napa Valley Prestige Brut from California, a delicious fresh baked gougère filled with whipped chèvre and a salmon tartare with lemon and crispy rice. Following our Amuse Bouche, we enjoyed a first course of Yellowfin Tuna Carpaccio, with avocado, cucumber, yuzu and puffed rice paired with a German 1993 Riesling Spätlese, Saarburger Rausch, Forstmeister Geltz-Zilliken and a 2003 Gewürtztraminer Les Troubadours, Le Clos Château Isenbourg from Alsace, both of which matched well with the tuna.

Our next course was a taste of Yarrow Meadows Duck Breast, with parisienne gnocchi, pearl onion and brown noisette with a tasty 2005 Mercurey, Château de Chamirey from Burgundy, followed by roasted beef tenderloin, with crispy bone marrow, morel mushroom and natural jus accompanied by a classic 2001 Château Potensac.

Dessert was an interesting selection of dark chocolate cremeux, with sweet potato sorbet, maple and crispy chocolate crumbs together with a 1999 Smith Woodhouse Late Bottled Vintage Port wine, a delightful finish to a splendid meal.

Our thanks go to Chef David Hawksworth and his team, to David Spurrell and Cellar Master Jim Esplen for their knowledgeable comments on the wines, to Ken Cross for his insightful accolade and to Milena Robertson for her photographs of the evening.