Caché Bistro & Lounge received wonderful reviews and their menu was both appealing and interesting. Appropriately "nestled" in Yaletown, a neighborhood which successfully marries hipster scene with luxury, Caché fit right in.
Zoe, the wife of Co-owner/Chef Alex Mok took very good care of us! Zoe was extremely friendly and welcomed us as if we were old friends attending a private event, perhaps similar to the manner in which their friends were greeted during the days of their "underground, exclusive supper club".
I enjoyed tasting a number of dishes. Caché also offers a Chef's Tasting Menu for $60 CAD.
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| Steamed mussels with white wine butter, tomato concassé, and garlic bread |
I found the mussels to be pretty unremarkable, though they were very fresh.
I more so, enjoyed the parsley garlic butter sautéed escargot served in mushroom caps, with white wine sauce and a puff pastry shell. The presentation stood out from the typical escargot served in the tin. I thought the flaky puff shell was a nice substitute for the standard bread.
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| Escargot |
The pan-seared foie gras was awesome. It was served with a buttery, grilled, house-made brioche wedge and greens. The richness of both the foie gras and the brioche went well with my glass of Pergolo sparking wine.
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| Pan-seared foie gras on brioche |
The banana leaf stuffed with sticky rice and duck confit was wonderful. The rice and duck were both tender and moist! It was served with grilled asparagus and a balsamic drizzle.
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| Sticky rice stuffed banana leaf with duck confit & asparagus |
The bacon-wrapped semi de-boned quail was the highlight of dinner! It was stuffed with marinated dried cranberries and served with creamy Kennebec potato and yam pavé, grilled bell peppers, and zucchini.
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| Dried cranberry stuffed, bacon-wrapped quail with grilled veggies |
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| Cut cranberry-stuffed quail |
The lemon glazed, crusted, pan-seared wild Coho salmon was served on a cedar plank with sautéed green beans, grilled, halved tomato, and a side of coconut rice. The salmon was mild, flaky but moist, and perfectly seasoned.
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| The salmon |
The Caché chicken cordon bleu was stuffed with Swiss cheese and sautéed mushrooms. It was served with a crispy risotto cake and grilled veggies. Caché's chicken cordon bleu was prepared using the thigh versus the traditional breast meat, making for a superior moist dish.
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| Chicken cordon bleu |
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| Chocolate mousse with mango lava |
Honorable mention:
Caché foie gras creme brulée with flying fish caviar served over a frisee salad with truffle vinaigrette
Cache also offers a vegetarian tasting menu!
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| Ceiling candy |
