Diva at the Met

Passion, Artistry, Inspiration

Seen right: Dino Renaerts, Executive Chef
Photos by Bruce Law.

Located inside the luxurious Metropolitan Hotel, Diva has built a sterling reputation as one of Vancouver’s best restaurants. The elegant tiered dining room is brazenly bedecked with stunning original artwork and crisp white linen, highlighted by the impressive Waldorf-style kitchen that offers glimpses of some of the finest gourmands in the city creating innovative cuisine with fresh, bold flavours. Be it a power lunch, an intimate rendezvous or a milestone celebration, this dazzling Diva deftly delivers.

Always on the vanguard of the Vancouver’s culinary scene, this has been a banner year for Diva. Yet again, Diva received a medal for Best Hotel Dining at the Vancouver Magazine Restaurant Awards. Judges gushed, “Diva epitomizes power and elegance - service is top drawer, the wine list packs a wallop and the food never disappoints.” Not only a critic’s darling, Diva also got a nod for Best Haute Cuisine at the annual Reader’s Choice Awards. Diva was honoured with the 4-Diamond Service Award and once again by DiRoNA (the Distinguished Restaurants of North America) for its exemplary hospitality. Their expansive wine list, stocked with unique boutique finds, rare vintages and a vast collection of impressive Bordeauxs, has been recognized by the Wine Spectator for its continued excellence.

Much of Diva’s allure comes from the charismatic culinary leadership of executive chef Dino Renaerts. Not only is Vancouver born and raised chef Renaerts an exciting and dynamic talent in the kitchen, he is also president of the BC Chef ’s Association and holds the unique distinction of being the first chef in Western Canada to receive a sommelier’s certificate. Chef Renaerts’s dishes are culturally diverse, reflecting the vibrant, multi-cultural city he hails from. Incorporating the freshest local, organic product, the Diva menus change with the seasons and inspire effusive superlatives. Of course, legendary Diva favourites like the smoked Vancouver Island black cod in an aromatic dashi broth and the truffled lobster gnocchi with forest mushrooms and lobster emulsion remain. The jewel in Diva’s starstudded crown is their award-winning caramelized Stilton cheesecake, with spiced rhubarb compote and port wine reduction.

“Diva at the Met will continue to play a major role in Vancouver’s exciting culinary industry,” smiles chef Renaerts, “our loyal clientele expect nothing less.”

Menu Highlights

APPETIZERS

Prime beef carpaccio

Seared togarashi crusted albacore tuna

Mediterranean side stripe shrimp & octopus salad

Smoked beef & roasted garlic tartar

Truffled lobster gnocchi

Duo of Quebec foie gras

Citrus confit pork and popcorn sweetbreads

ENTRÉES

Olive oil poached wild BC salmon: fingerling potatoes, Dungeness crab, roasted peppers, shellfish foam

Spring pea agnollotti: scallop & side stripe shrimp, asparagus, tomato sauté, parmesan emulsion

DC burger: house made flank beef patty, braised short rib & wild mushroom ragout, seared foie gras, truffle aioli, root chips and onion rings

North Coast pan seared halibut: prawn croquette, soba noodles, shitake mushrooms & miso broth

Vancouver island smoked black cod: braised daikon, hon-shimigi mushroom, carrot ribbons, aromatic dashi broth

Butter poached half atlantic lobster: double textured Israeli couscous, confit baby fennel, parmesan cloud

Polderside Farms duo of duck: duck confit ravioli, pickled beet cube, rhubarb puree, spiced duck jus

Seared Canadian prime 10oz rib eye, wild mushroom sauté, braised cipolinni, crispy pave, red wine jus

DESSERT

Caramelized Stilton cheesecake: rhubarb & sweet spiced compote, port reduction

Warm chocolate soufflé: pistachio ice cream, chocolate sauce

Lemon & raspberry millefeulle: macerated raspberries, vanilla caramel gelée, lemon ice cream

Dark chocolate & almond bar: espresso pot de crème, caramel ice cream

Best of the Cellar

WHITE WINES

Blue Mountain Vineyard, Brut, 2005
Cakebread Chardonnay, 2005
Domaine Bouchard Pere et Fils, Corton - Charlemagne, Grand Cru, 2004

RED WINES

Osoyoos La Rose, Petales D’Osoyoos, 2004
Liberty School, Cabernet Sauvignon, 2005
Domaine Carneros, Pinot Noir, 2005
Cliff Lede, Claret, 2005
Boisrenard, Chateuneuf du Pape, 2005
Luce, Marchesi De Frescobaldi, Super Tuscan, 1995
Chateau Mouton - Rothchild, Pauillac, 1988

Pictured above: Polderside Farms Duo Of Duck Ravioli, pickled beet, rhubarb spiced duck jus.

DIVA AT THE MET
645 Howe Street, Vancouver, BC
604-602-7788

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