Event Recap Fine Dining

Inaugural Pop Up Dining Event – Featuring Ivy Yang

Ivy Yang, executive sous chef at Elisa Steakhouse, will be serving up a one night exclusive four course dinner on September 27th at the HY Tea Lounge.

Her philosophy towards food is to use the freshest ingredients and to support local. The dishes featured in this pop-up dinner feature vegetables from her friend’s farm.

For just $75, you will be treated to a four course dinner and a complimentary glass of champagne upon arrival. There is also the option to add a wine pairing to your meal for an additional $45.

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Hamachi Crudo – Chanterelle, Black Table Farm tomato, lemon cucumber and black olive tapenade

The hamachi was fresh and the delicate flavour was complimented by the pickled vegetables. The black olive tapenade was a garnish which was a smart choice as it was packed full of salty and briny flavour that would have otherwise overwhelmed the hamachi.

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Everything Smoked – salmon roe, potato, confit egg yolk, and furikake

The egg yolk was the star of this dish. It was creamy and rich and was the perfect sauce to go over the mashed potato. This dish was reminiscent of the Slut at Eggslut and the Eggs Mashed from Japadog. The ikura added pops of freshness to the overall richness of this dish.

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Duck Breast – Fregola, pistachio pesto, black kale, sour cherry, black truffle jus

The duck dish was visually stunning with the two delicate slices of black truffle as the crowning glory on the duck. However, the duck was quite overcooked and therefore very chewy.

The Fregola had a good flavour and was executed well. The kale had a strong bitter flavour that definitely worked well with the gamey flavour of the duck. The truffle flavour wasn’t very prominent, with the sourcherry overwhelming most of the dish. I personally am a fan of sourcherry and the tartness helped cut through the heavier flavours of the dish.

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Eclair – Moscato poached apricot, caramelized white chocolate, and goat cheese

The apricot was syrupy and the moscato flavour worked well with the apricot. The caramelized white chocolate had a slightly nutty flavour which complimented the earthiness of the goat cheese. This was a strong end to the dinner, and one of my favourite courses.

Overall, a strong effort from Chef Yang. There were a few execution issues – but that was to be expected for her first service prepping for such a dinner event. The location of the dinner was stunning and the food for the most part matched the ambiance of the space.

This is a great way to try a 4 course dinner in a exquisite dining space. Tickets are limited, so register now!

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