Hawksworth Restaurant

A tasting journey at Hawksworth Restaurant begins with the bright, citrusy notes of albacore tuna, where yuzu kosho provides a sharp, fermented kick against the buttery fish. The progression continues through plates that showcase the kitchen’s technical range, notably the buttermilk-poached halibut with its flaky texture complemented by a vibrant pea purée and the unexpected crunch of puffed rice. The centerpiece is the caramelized Fraser Valley chicken, a masterclass in balance featuring a luxurious prawn mousseline and a tangy ponzu butter sauce. Earthy aromas of morel mushrooms and brandy define the dry-aged beef striploin, which offers a profound depth of flavor and mineral complexity. The experience concludes with a delicate almond cake doused in goat’s milk cajeta, providing a rich, silken finish. Throughout the meal, the presentation remains architectural and precise, reflecting a modern Canadian identity that integrates European elegance with the raw, seasonal power of the West Coast.