David Gunawan

Grapes and Soda & Farmer's Apprentice

Description

David Gunawan trained in kitchens in Vancouver and abroad before returning to his home to … . Restaurants in Chicago, Belgium and Denmark all played a role in forming his culinary style. His cooking style is defined through the words local, sustainable, seasonal, wild, minimalistic, and conscious. 

Menu exemple

omnivore
squash consommé, tartlet
~
kohlrabi, chickpea, herbs
~
mussels, clams, burnt cream
~
red fife sourdough
~
belted galloway beef, miso, shitake
~
celeriac, caramelized whey, porcini
~
chateau de bourgogne , beet, walnut
~
sunchoke icecream, smoked honey
herbivore
squash consommé, tartlet
~
kohlrabi, chickpea, herbs
~
black salsify, black walnut, parsley root
~
red fife sourdough
~
shan tofu, miso, shitake
~
celeriac, caramelized whey, porcini
~
chateau de bourgogne , beet, walnut
~
sake kasu icecream, rice pudding

 

Family style set menu

selection of bread with quince jam, triple cream cheese and mortadella

brusssel sprouts, pancetta, maple syrup

rye crepe, mushroom ragout, mountain cheese béchamel

root vegetable hash, poached eggs with

pickled herringor summer sausage

chocolate poundcake, whisky caramel

 

Ark of Taste products

To be detailed

Wild products

To be detailed

Slow Fish products

To be detailed

1541 west 6th ave, Vancouver, British-Columbia

Farmer's Apprentice

Tuesday to Saturday
11:30 to 2:30
5:30-10:00

Website

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