Diva at the Met

Passion, Artistry, Inspiration

Seen right: Dino Renaerts, Executive Chef
Photographs by Bruce Law.

Located inside the luxurious Metropolitan Hotel, Diva has built a sterling reputation as one of Vancouver’s best restaurants. The elegant tiered dining room is brazenly bedecked with stunning original artwork and crisp white linen, highlighted by the impressive Waldorf-style kitchen that offers glimpses of some of the finest gourmands in the city creating innovative cuisine with fresh, bold flavours. Be it a power lunch, an intimate rendezvous or a milestone celebration, this dazzling Diva deftly delivers.

Always on the vanguard of the Vancouver culinary scene, this has been a banner year for Diva. Yet again, Diva was recognized by DiRoNA (the Distinguished Restaurants of North America) as a 2008 award recipient and was named as one of the best restaurants in the world by ZAGAT survey. Not only a critic’s darling, Diva was also recognized, in the categories of: “Haute Cuisine” and best of “Burger Houses” (May) in the 2008 “Stars of Vancouver” Reader’s Choice Awards held by The Vancouver Courier newspaper.

Much of Diva’s allure comes from the charismatic culinary leadership of executive chef Dino Renaerts. Not only is Vancouver born and raised chef Renaerts an exciting and dynamic talent in the kitchen, he is also president of the BC Chef ’s Association and holds the unique distinction of being the first chef in Western Canada to receive a sommeliers certificate. Chef Renaerts’s dishes are culturally diverse, reflecting the vibrant, multi-cultural city he hails from. Working alongside chef Renaerts, is Jeff Van Geest as the Executive Sous Chef. Jeff has worked at numerous fine-dining establishments, has won several prestigious awards and has had the opportunity to work directly with Canada’s first Chef de Cuisine. The two continue to create approachable, yet elegant cuisine that utilizes local, fresh ingredients. The Diva’s menu changes with the seasons and inspire effusive superlatives. Of course, legendary Diva favourites like the Vancouver Island smoked black cod topped by a red pepper foam and the butter poached half Atlantic lobster with steelhead caviar remain. The jewel in Diva’s star-studded crown is their award-winning caramelized Stilton cheesecake, with spiced rhubarb compote and port wine reduction.

“Diva at the Met will continue to play a major role in Vancouver’s exciting culinary industry”, smiles chef Renaerts, “our loyal clientele expect nothing less.”

Menu Highlights

APPETIZERS

Young Carrot & Arugula Salad

Triple Soy Seared Tuna Tataki

Forest Mushroom Velouté

Crispy Polderside Farms Buttermilk Fried Chicken

Truffled Lobster Gnocchi

Seared Quebec Foie Gras

Qualicum Bay Scallops

24hr Sous Vide Short Rib

ENTRÉES

Smoked Parsnip Agnolotti – forest mushroom & fall vegetable fricassee brown butter & sage emulsion

Crispy Skin Arctic Char – caramelized onion risotto, grilled baby romaine, red wine emulsion

Sous Vide Sloping Hills Pork Loin – du puy lentil ragout, savoy cabbage purée, carrot pave, Millefeulle warm sherry bacon vinaigrette

Butter Poached Half Atlantic Lobster – sunchoke purée, potato fondants, steelhead caviar, chervil pernod sabayon

Vancouver Island Smoked Black Cod – white bean cassoulet, pearl onion, braised baby leek red pepper foam

Roasted 8oz Canadian AAA Beef Tenderloin – Yukon gold potato purée, braised king oyster mushrooms fried bone marrow, red wine jus

Spiced Lamb Shank – quinoa & fall squash sauté, cipollini onion rings, lamb jus

Polderside Farms Roasted Chicken Breast – black truffle purée, parisienne gnocchi, two-textured parsnip, chicken jus

DESSERT

Caramelized Stilton Cheesecake – rhubarb & sweet spiced compote, port reduction

Warm Chocolate Soufflé – pistachio ice cream, chocolate sauce

Lemon & Raspberry Millefeulle – macerated raspberries, vanilla caramel gelée, lemon ice cream

Dark Chocolate & Almond Bar – espresso pot de crème, caramel ice cream

Best of the Cellar

WHITE WINES

Domaine de Chaberton, Gewurztraminer, 2007, BC
Tantalus, Riesling, 2007, Okanagan, BC
Ferrari-Carano, Chardonnay, 2005, Sonoma, California
Domaine Bouchard Pere et Fils, Corton-Charlemagne, Grand Cru, 2004
Veuve Clicquot Ponsardin La Grande Dame Brut, 1998, Reims, France

RED WINES

Avalon, Cabernet Sauvignon, 2006, Napa Valley, USA
Sokol Blosser, Pinot Noir, 2006, Dundee Hills, Oregon, USA
Osoyoos La Rose, Grand Vin, 2004, Okanagan, BC
Tenuta Dell’ Ornellaia, Ornellaia, 1999, Bolgheri, Italy
Château Mouton-Rothchild, Pauillac, 1988, Bordeaux, France

Pictured above: Polderside Farms Duo Of Duck Ravioli, pickled beet, rhubarb spiced duck jus.

DIVA AT THE MET
645 Howe Street
Vancouver, BC
604-602-7788

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