Paying homage to its location, Hawksworth Restaurant showcases the diversity of Vancouver’s landscape and community through its cuisine. Ingredient-led and contemporary in style, the culinary offering here has won the restaurant a series of accolades including being named Vancouver’s best upscale restaurant. Chef David Hawksworth is behind this contemporary Canadian cuisine, drawing on his experience in the Michelin-starred kitchens of Europe to create dishes such as butter poached lobster with braised pork belly, savoy cabbage, gnudi and roasted parsnip.
This culinary offering then comes hand in hand with the Hawksworth wine program, paying close attention to the seasonality of the cuisine. The sommeliers here, with wine director Bryant Mao at the helm, are well versed in providing diners with bespoke recommendations, giving each individual advice on which bottles to try, from family-run boutique wineries to the internationally celebrated labels. Exhibiting his commitment to bringing diners the optimum experience, Mao continuously strives to build partnerships with exceptional winemakers.