VA2007 - Five Sails

Spectacular Views Meet an Ocean of Flavour

Photos: Bruce Law
Seen Right: Proprietors: Chef Ernst Dorfler and Gerry Sayers.

The billowing white sails of Canada Place mark the spot where award-winning cuisine and five-diamond service meet in an utterly magical waterfront setting. Husband and wife team chef Ernst Dorfler and Gerry Sayers bring years of experience to Five Sails, skillfully fusing West Coast seasonal ingredients and warm, inviting hospitality to cultivate a memorable gastronomic experience like none other.

Dramatically situated at the luxurious Pan Pacific Hotel, the recently refurbished room has been custom designed to perfectly compliment the breathtaking backdrop of the inner harbour, Stanley Park and the Coast Mountains visible from the large bay windows. A chic lounge area with elevated banquettes, contemporary new bar and cozy fireplace offers a relaxed atmosphere to sample from the inspired new tasting menu, and a 20 seat private dining room makes it the ultimate setting for an intimate function or a special celebration.

Showcasing the mastery that made him an internationally acclaimed Culinary Olympic World Champion, Chef Dorfler's hallmark appetizers include a chilled tomato, basil and dungeness crab cioppino and mountain-style raviolis stuffed with spinach leaf, herbed ricotta and sage butter emulsion that harken back to the chef's childhood in Austria. Sumptuous entrées like the Ocean's Five, a tantalizing quintet of fresh seafood including Atlantic lobster, weathervane scallop and Pacific prawn with Thai basil foam, and the Fraser Valley Duck prepared three ways (roasted breast, leg confit and seared foie gras) display world class passion and artistry. Sommelier Ramon Fresneda brings an impressive knowledge and unpretentious flair in providing optimal wine pairings for your selection.

Decadent desserts ensure that every visit to Five Sails has a happy ending. Pastry Chef Candice Low won a Gold Medal at the prestigious Quady Dessert competition this year for her etoile filante (shooting star), a Napoleon of kiwi mousse, chocolate and coconut gelée with Elysium sorbet, while last year cohort Sammi Leung took Silver for A Smooth Finalé, the soothing rosemary and mango parfait with lemon Tahitian vanilla bean sauce.

The gracious service and exemplary dining combined with sweeping views of ships sailing off into the setting sun against the towering Coast Mountains is an experience that may leave you grasping for superlatives, but the memory will last a lifetime.

Menu Highlights

Appetizers

Chill! - BC Oysters
Okanagan cherry mignonette and crunchy cucumber

Foie Gras - Yin & Yang
Chilled - torchon with verjus gelée and seasonal fruit compote pan seared - sweet golden pineapple, drizzle of balsamic reduction

Free Range Fraser Valley Quail Breast
Roasted and stuffed with foie gras whipped potato infused with truffle shavings organic micro greens and aged sherry vinaigrette

Chilled Fresh Tomato & Basil Cioppino
With Dungeness crabmeat and organic micro greens

Mains

Oceans Five
Atlantic lobster and weathervane scallop, Pacific prawn, fresh catch ginger and lemongrass scented lobster nage, Thai basil foam

Trio of Grilled Wild BC Salmon
* Spicy crab brandade and chive sauce * Medley of BC mushroom with citrus emulsion * Huckleberry compote

Pan Roasted Pacific Halibut
Perfumed with aromatic herbs fresh Spring morels, white and green asparagus

Pan Seared Medallions of Milk Fed Veal
Horseradish, chervil and caper infused veal stock reduction caramelized baby onions, local mushrooms and Tuscan fries

Roasted Canadian Loin of Lamb
Seasoned with rosemary gremolata tabbouleh with tear drop tomatoes, medley of young vegetables drizzle of "harissa" – Moroccan oil

Desserts

Etoile Filante
A Napoleon of kiwi mousse, chocolate, coconut gelée, brandy snap and fresh kiwi on a crunch of feuilletine pina colada and sabayon shooter, Elysium sorbet

A Smooth Finalé
Soothing rosemary & mango parfait balanced with lemon Tahitian vanilla bean sauce

Chocolate Bliss!
Silky chocolate mousse with hint of spice, red wine gelée warm essence of chocolate and homemade ice cream

Homegrown Perfection
Baked and caramelized Okanagan pear a crunchy core of brown sugar & cinnamon crisp

Best of the Cellar

* Sommelier – Ramon Fresneda

White Wines

Louis oederer "Cristal" Champagne, France
Wild Goose "Stony Slope" Riesling 2005, Okanagan, Canada
Luouis Jadot Puligny-Montrachet "La Garenne" 1er Cru 2003, Burgundy, France
Arrowleaf Gewurztraminer, 2006, Okanagan, Canada

Red Wines

Quails' Gate "Family Reserve" Pinot Noir 2005, Okanagan, Canada
Banfi "Poggio All'Oro" Reserva 1999, Brunello di Montalcino, Tuscany, Italy
Michael David "Earthquake" Petit Syrah, California, USA
Chateau Pichon-Longueville Baron 1982, Pauillac, France

Above: Fraser Valley Duck 3 Ways • roast breast spiced with achiote pepper • seared foie gras, BC blueberry compote • duck confit ravioli, brown butter and pine nuts.

Five Sails
Located on "R" Level at Pan Pacific Hotel,
999 Canada Place, Vancouver, B.C., 604-844-2855
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