The Corridor with YEW + SIDECUT
Come on a journey up the Sea to Sky Corridor and find the true story of produce to plate. YEW seafood + bar and Fort Berens Estate Winery join forces with SIDECUT Modern Steak + Bar to take you through 163.13 kms of taste.
Dishes move from ocean to alpine, taking diners on a journey alongside Executive Chef Eren Guryel from SIDECUT Modern Steak + Bar and Restaurant Chef Evan Morgan from YEW seafood + bar.
Kusshi Oyster with Northern Divine Caviar, Verjus
(Oceans surrounding BC)
Dungeness Crab Raviolo, Celeriac Cream, Golden Ears Neufchatel, (Vancouver/Maple Ridge)
Lightly Smoked BC Salmon, White Dashi, Charred Cucumber, Puffed Grains, Ginger Oil, Winter Greens
Organic Grass Fed Beef Striploin, Pemberton potatoes, Cabernet Franc Jus
Honey tart, Honey cremeux, peach jam, pistachio-honey financier, chai crust, peach-Hydromel sorbet, bee Honey tuile