Mosaic Art of Taste Dining Pass

Yesterday I went to Mosaic Bar and Grille in the Hyatt Vancouver for the new Art of Taste dining pass by Even though Mosaic is right on Burrard by the skytrain and I’ve walked by it plenty of times, I’ve never really noticed it was there until I was invited here for the pass.

I’m really glad I was given a pass because this turned out to be one of the best dining experiences I’ve had in a while. Since I’m a cheap student, I normally eat pho or sushi when I dine out, so upscale restaurants are a special treat for me.

The dining pass includes:

  1. Your choice of appie:
    • Local Seasonal Spring Salad, fava beans, house made sheeps milk ricotto, citrus and mustard dressing
    • Warm a la Minute Smoked Skuna Bay Salmon, avocado terrine, maple matured sherry bourbon oak vinegar
  2. Your choice of entree:
    • 24 Hour Braised Spring Creek Short Ribs, roasted root vegetables, garlic, tarragon jus
    • Grilled Long Line Caught BC Ling Cod, baby bok choy, shiitake mushroom, dashi broth
  3. Your choice of dessert:
    • Banana Split, caramelized banana, vanilla ice cream, almond brittle, chocolate sauce
    • Mosaic Chocolate Cake, signature triple layer cake

The restaurant also gave me a few additional dishes to review that are not a part of the dining pass. These items are at the end of the review.


Two slightly warm mini biscuits were served when I sat down. These were solid biscuits that had a buttery flavourful and flakey texture. These were much better than getting boring dinner rolls or bread with the meal.

Sea to Sky

To start off I had one of their signature drinks, the sea to sky. It is made with a mixture of Bombay sapphire, St. Germain, ruby red grapefruit juice, fresh lime, and a basil leaf.

The drink had hints of sweetness with a bit of a tart flavour and a slightly boozy aftertaste. In my option, everything a good drink should have. The basil also kicked it up a notch and added a fresh, herby, element to the drink.

Burrowing Owl Merlot

I’m not a big red wine drinker, during the meal my server talked me into trying the burrowing owl merlot. I’m glad she did because I actually enjoyed it and realized maybe I don’t dislike all red wine, just the gross stuff my parents drink.

I don’t have enough knowledge about wine to describe the flavour notes, but it was smooth to drink, not overly bitter, and a bit sweet.

Local Seasonal Spring Salad

The first appetizer option in the dining pass is the local seasonal spring salad made with fava beans, house made sheeps milk ricotto, citrus and mustard dressing.

This was the most visually appealing and impressive looking salad I’ve ever had. While salads don’t excite me as much as pork belly and rare beef, everything was extremely fresh tasting and well executed. You could really taste each element and it was cool to see a take on salad that uses more unique vegetables and doesn’t involve lettuce. I respect chefs who break away from the norm.

Warm a la Minute Smoked Skuna Bay Salmon

The other dining pass appetizer option is the warm a la minute smoked Skuna Bay salmon with avocado terrine and maple matured sherry bourbon oak vinegar. This dish is so pretty looking and it comes out in a glass cover with smoke inside. I would highly recommend this option for the package.

The salmon was almost like sashimi, maybe a little more firm with an essence of smoke flavour. It was smooth and very fresh tasting. I loved the avocado terrine and it went perfectly with the salmon. If you break off pieces of it and eat it with a bite of salmon you get a perfect creamy texture and flavour in your mouth.

The maple matured sherry bourbon oak vinegar was pretty strong-tasting. It had a nice flavour, but I honestly don’t think the salmon needed it. It was too good to be overpowered by the sauce.

24 Hour Braised Spring Creek Short Ribs

The first entrée option is the 24 hour braised spring creek short ribs with morel mushrooms and roasted scallions.

These short ribs were nice and tender. If they can be easily pulled apart with a fork, you know they are done right. The meat is topped with jus from the cooking process that just adds an extra meaty, rich, flavour to it. If you like savory meat dishes, this is the entree for you.

Grilled Long Line Caught BC Ling Cod

The second entrée option is the grilled long line caught BC ling cod, with baby bok choy, shiitake mushroom, and dashi broth.

The cod was flakey and moist with a bit of crust on the outside. The dashi broth was really nice with the fish and added a light seafood flavour to the dish.

I slightly preferred this entrée, but only because I am partial to fish dishes. You can’t really go wrong with either.

Banana Split

The first dessert option is the Banana Split, with caramelized banana, fresh berries, vanilla ice cream, almond brittle, and chocolate sauce.

Banana splits sound like a childish dessert, but this was a beautiful upscale version of one. I love desserts with fresh berries and the almond brittle was a treat. My favourite part though were the caramelized bananas. I have a weakness for them and they made the whole dish taste more special than just a regular banana split.

Mosaic Chocolate Cake

The other dessert option is the signature Mosaic triple layer chocolate cake. By this point in the meal, I was so full I couldn’t have more than a bite.

This cake wasn’t too heavy and was very moist. There were layers of a rich chocolately ganache type filling inside. This cake was really decadent and special.

I brought home the big slab that I didn’t eat and my family loved it and devoured it in about 20 seconds.

Spring Creek Beef Carpaccio

The Spring Creek Beef Carpaccio is not a part of the dining pass, but it is something I would recommend ordering if you wanted another appetizer.

The beef was sliced paper-thin and was as smooth as butter. It was topped with some crispy greens, which added a nice bit of crunch to the super soft meat.

The 64 degree egg yolk on top went perfectly with the beef and added a rich, luxurious, creamy texture to the dish. Every bite of this dish was perfect.

Grilled Galbi Marinated Pork

Another appetizer I was served that is not a part of the dining pass was the grilled galbi marinated pork. This is originally made with pork jowl, but they used pork belly on the day I went.

Like all pork belly, this stuff was melt in your mouth, meaty, fatty, goodness. Pork belly is one of my favourite things ever, so I loved this dish.

It was also served with crispy lotus root, pickled radish, Asian pears, and snow peas. I liked all of the contrasting crunchy vegetables and the savoury and sweet sauce drizzled all over the plate. Another solid winning appetizer.

Grilled Skuna Bay Salmon

The grilled Skuna Bay salmon is a dish that isn’t on the menu or a part of the package. I know it’s a bit of a tease to review it on here, but it was so good I couldn’t help it.

Even since I’ve developed an addiction to sashimi, grilled salmon just doesn’t seem as good anymore because it often lacks moisture. This dish proved me wrong, because even though it was fully cooked it was still incredibly moist.

The salmon was topped with a meyer lemon foam. Salmon and citrus lemon flavours are a great pairing and the foam texture was more interesting than just a sauce.

The salmon lay on top of a bed of crushed peas. Peas have never been my favourite vegetable, but these ones were really good. They had a mild flavour and I couldn’t stop eating them.

I love how Mosaic puts effort into the presentation of their food; the dishes are all little works of art. All of the food was fresh, well executed, and flavourful.

The service was also really great. The chef came out and explained all of the dishes to me and my server was really friendly. I also saw them being very attentive to the other diners around me as well.

I normally enjoy all of the Vaneats dining passes, but this one was extra special and their best one to date. You can purchase it at for $22.

Disclosure: I did not pay for my meal.


Yes, for beautiful looking and tasting food.

Mosaic on Urbanspoon


Categories: Downtown, Seafood, Vancouver, Western


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