YEW Launches a New Three-Course Weekend Brunch Promo


Weekend brunch at YEW seafood + bar at Four Seasons Hotel Vancouver has long been a favourite place to gather to enjoy sustainable seafood-focused fare and sip Mimosas. With a recently revamped weekend brunch menu, there are plenty of new items to try, and beginning May 4, 2019, diners can add CAD 20 to any entrée and receive an appetiser, a dessert, and coffee or juice. Sweet, savoury or a bit of both, this promotion allows guests to enjoy a full spread of offerings from YEW’s brunch menu.

Restaurant Chef Evan Morgan’s new brunch offerings present international flavours and influences and celebrate plenty of Pacific Northwest ingredients. Appetisers include healthy options such as housemade granola parfait or blueberry muesli. YEW’s famous clam and crab chowder is available for seafood lovers, and for those in it for the sweets there’s the chocolate gluten free pancakes with banana and peanut butter powder.

New entrée stars include a crab hash, loaded with sweet dungeness crab, spicy nduja sausage and topped with a mornay sauce. The smoked salmon and avo toast is anything but your average avocado toast, and delivers smoked and candied salmon atop a decadent avocado cream cheese and a 63 degree poached egg. Combining Asian and southern influences, the new crispy soft shell crab “po’ boy” is served on a fresh baguette with wasabi mayo and a zesty sesame lime slaw, presenting a perfect balance of flavours and plenty of crunch.

Guests can complete their three-course brunch on a sweet note with one of Executive Pastry Chef Suraj Karmakar’s innovative desserts. Chef Karmakar enjoys delivering surprises in his dishes and there are plenty in his current line-up. Options include the refreshing pineapple carpaccio, featuring thinly sliced pineapple marinated overnight with pink peppercorn and caramelised rosemary and accompanied with crème fraîche sorbet. Those needing a jolt of java before resuming the rest of their weekend will enjoy the iced cappuccino with decadent layers of coffee cream, milk ice cream, roasted almond crumble and Suntory 18 year whiskey foam.

Coffee lovers can also toast to YEW’s new signature brunch cocktail; Back to the Future is a creamy cold brew coffee combining Amarula, amaretto and Fernet Branca, topped with whipped cream and coffee jelly. YEW’s buzzing brunch atmosphere and approachable menu is great for families, groups and couples. Expect legendary Four Seasons service accompanied by innovative menu options. Brunch is served weekends from 11:30 am until 2:30 pm. Reserve a spot at the table here or by calling 604 692 4939.

Media release and images provided by Krisann Hamazaki, Four Seasons Hotel Vancouver


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