Vishwa Mohan worked his way up the ranks at several luxury hotels and resorts around the world before taking over the reins at Bin 941 Tapas Parlour in 2014. “As a chef working at large hotel chains, such as Fairmont and Four Seasons, it can be a little restrictive...you can be creative but you have to follow certain rules,” says Vishwa. “I was looking to move on and I was really ready for a challenge.”
Nestled along Davie Street in Vancouver’s West End, Bin 941 is an intimate 28-seat eatery that has been a neighbourhood for almost two decades . The narrow lounge is moody and eclectic in its decor; the space features exposed brick walls, cozy booths and colourful pieces of avant-garde artworks that beg to be looked at. When it comes to food, the small but well-thought-out, globally inspired menu showcases inventive tapas-style dishes (tapatizers) made with fresh, local and seasonal ingredients.
With a sociable menu designed for sharing, Bin 941 gives foodies plenty of choice. When Vishwa took over the kitchen in 2014, he refreshed the menu with his own creative culinary approach while maintaining a couple of the restaurant's bestselling dishes. “We kept the concept of small, sharing plates but we're focused on keeping it creative, so I change the menu frequently," explains Vishwa, who serves as both the owner and executive chef at the restaurant. “The only two items I kept on the menu when I took over Bin 941 were the pommes frites and the beef tenderloin Wellington,” Vishwa recalls. “I would have been in trouble from the regulars if I took them off.”Apprenez-en davantage sur Bin 941 Tapas Parlour
asian inspired crab cake
red thai curry paste, yogurt tartar sauce, pickled vegetables
herb and citrus marinade, polenta cake, tomato saffron fondue
scallop & pork belly
seared scallops, apple yuzu braised pork belly, shaved asparagus, togarashi chicharones, citrus tobiko sauce
beer batter sole, shredded cabbage, pickled red onion, spicy red salsa, crème fraiche, tomatillo pica de gallo, cilantro guacamole
grilled lamb chops
tandoori marinade, onion salad, coriander chutney, grilled naan points
local cured meats, oven dried tomato and goat cheese spread, artichokes, bocconcini, baby arugula, balsamic glaze, basil pesto drizzle
beef tenderloin wellington
garlic mash, grainy mustard marsala sauce, micro radish leaves
steak & frites
chimichurri marinated aaa canadian striploin, homemade sweet potato wedges, adobo chipotle aioli, grilled asparagus
beef short rib
butternut squash puree, potato mash, glazed carrots, brussel sprout flakes
pan seared gnocchi
macadamia nut brown butter, grilled asparagus, oven dried tomatoes, fresh arugula leaves parmesan shards
sauteed mixed seasonal mushrooms, aged parmesan, truffle oil
salt spring island mussels with grilled focaccia
coconut milk, thai green curry, kaffir lime, lime leaves, lemon grass, thai basil, fish sauce french, butter, garlic, roma tomato, fresh basil, white wine
spinach salad warm mushroom sherry vinaigrette, fried saganaki, beet root, avocado
charcuterie, granville island oyama's chorizo rioja, finocchinona salami spicy sopressata & speck with marinated olives, grainy mustard and parmesan
trio of mezze, black olive and parsley hummus, goat cheese and oven dried tomato salsa & eggplant babaganoush with navajo fried bread
pommes frites, sea salt, four peppercorn blend, balsamic drizzle
add: side of truffle thyme aioli or chipotle aioli
brussel sprouts deep fried sprouts, shallots, double smoked bacon, white wine, parmesan, chili flakes, lime juice, macadamia nuts
grilled asparagus, garlic herb oil, shaved parmesan, balsamic glaza
bruschetta, basil pesto, oven dried tomatoes, bocconcini, fried basil, evoo
focaccia or navajo bread
glass bottle rojo lambrusco blanco rose sparkling
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