beyond

Sumptuous Dining in a Fabulous Destination Hotel

Seen at right - Executive Chef Cale Gault and General Manager Bennie Graydon.
Photography by Bruce Law

Located in the stunningly refurbished Century Plaza Hotel & Spa, just steps from fabulous Robson Street shopping is a restaurant whose quality is beyond reproach. Beyond description, the aptly named beyond has been garnering delighted diners with its savvy amalgam of stellar food, décor and professional service.

The multi-leveled dining room, commissioned by Hotel owner Lorrie Lisogar & Executive Manager Sergio Cocchia, is arrestingly chic, with each tier bringing its own distinct personality. With layers of colour and contrast, each area of the dazzling room has its own unique ambiance yet is in cohesive harmony as a whole. Walnut walls, black granite countertops and backlit niches conjure the luxurious exclusivity of a private club. A large glass wall provides a glimpse into the open kitchen and a private ‘chef ’s table’ offers an interactive dining experience that is second to none.

Member of the Ocean Wise conservation program, Chef Cale Gault has crafted a menu that is predominately progressive West Coast. “I try to instill passion and motivation in my team,” says chef Gault. “The only way to be the best in this industry is to have plenty of both.” Dinner items like wild salmon tournedos with fresh chanterelles and the Berkshire porchetta, roasted with crackling and fennel pollen vinaigrette take Vancouver’s cuisine beyond conventional standards.

Up front, General Manager Bennie Graydon is a seasoned industry veteran, who confidently orchestrates a superlative dining experience for every guest while awardwinning bartender Chris Brown holds court in the lively lounge, shaking up some of the best cocktails in the city. Sunday brunch service is not to be missed.

beyond has introduced state of the art electronic ‘portable sommeliers’ for use in the dining room. These screen-sized tablets make wine selection a breeze, providing detailed information for every item on their award-winning list. Guests can locate the specific vineyard their wine hails from and access tasting notes, vintage charts and soil conditions. “It’s a great tool for our guests, and it takes the level of service we provide to a whole other level,” says Bennie. The beyond wine program has also been recognized by the Wine Spectator.

beyond is a special occasion destination so good it doesn’t require any occasion at all. It is truly beyond expectation.

Menu Highlights

BAR BITE

rare-seared big eye tuna tataki

mini, housemade merguez corn dogs

a plate of fine cheeses & crackers

sweet potato fries

wonton wrapped prawns

edamame

grilled bison ribs

fried pacific squid

blue goose cattle co. beef burger

bbq chicken burger

forno-baked pizza selections

APPETIZERS

snails - house-smoked kurobuta bacon, cipollini onions, quail yolk ravioli & warm batard

smoked wild salmon - warm potato waffle, herbed sour cream, lemon & dill

fresh dungeness crab with yogurt & avocado - spring carrot & mango gelee

ENTRÉES

roasted, wild spring salmon tournedo - chanterelle mushrooms, grilled fingerling potatoes & smoked garlic

red braised beef shortribs - kimchi ‘cabbage roll’ & tobacco onions

roasted, free range chicken breast - spring peas, potatoes, morels, fresh thyme butter, natural jus

grilled pacific halibut escalope - cous cous, preserved citrus fruits, raita & pistachios

dry-aged, natural ribeye steak - hand-cut french fries, watercress greens & shimiji mushrooms

Lamb trio - double cut rack chop with iman bayaldi, house made merguez with goat’s cheese pommes puree & grilled chermoula cheeks with honey glazed carrots

DESSERTS

simply lemon - lemon pound cake, lemon curd lemon sorbet & fresh berries

cheesecake - saltspring island goat cheese with pistachio and shortbread, strawberry bruschetta

chocolate croquettes with roasted banana - ice cream, milk chocolate & rum sauce

Best of the Cellar

WHITE WINES

Chardonnay, Black Hills 2006, Okanagan Valley
Pinot Blanc, Blue Mountain 2005, Okanagan Valley
Viognier, Bonterra 2006, North Coast, California
Sauvignon Blanc, Sancerre, Pascal Jolivet 2005, Loire Valley, France
Chablis, Christian Moreau ‘Le Clos’ Grand Cru 2004, Burgundy, France
Chardonnay, Planeta 2004, Sicily, Italy
Chardonnay, Cakebread Cellars 2004, Napa Valley, California

RED WINES

Josephine, Herder 2006, Similkameen Valley (Merlot /Cab /Cab Franc)
Syrah, Pentage Winery 2003, Okanagan Valley
Merlot, Nk’ Mip ‘QQ’ 2004, Okanagan Valley
Cabernet Sauvignon, Signorello ‘Unfiltered’ 91-93 & ‘02, Napa Valley, California
Shiraz, Ben Glaetzer ‘Amon Ra’ Unfiltered 2004, Barossa Valley
Brunello di Montalcino, Altesino 1990, Tuscany, Italy
Saint Julien, Chateau Leoville Las Cases ’02- ‘04 Bordeaux, France
Pomerol, Chateau Petrus 1982, Bordeaux, France

Pictured above: Fresh Dungeness crab with herbed yogurt and avacado, spring carrot, mango glacée and seaweed caviar.

BEYOND
Century Plaza Hotel
1015 Burrard Street, Vancouver. BC
604-684-3474

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