Despite the weather, not cooperating, we were gathered on the 14th floor, roof top of the newer boutique hotel Azur. Here, to christen Lavatine, their rooftop patio and sky bar. I am already a fan of their property, being blown away by the attention to detail and artistry of Dahlia, their ground floor/lobby bar and restaurant. Especially their extensive cocktail selection that I really didn’t get a chance to try a lot of.
So once I discovered that both Dahlia and Lavatine are helmed by the same bar manager: Serge, I made sure to prioritize trying as many cocktails as I can. The signature cocktails on the 14th floor are not as extensive, but honestly each one worth trying, as they have now become my new favourite cocktail program in the city.
Split into two parts the first series is based on the 1001 tales from Arabian nights, legends of Aladdin and stories that illicit mystery and adventure.
The second takes you on a trip around the world without leaving downtown Vancouver. Each cocktail is named after a country, and inspired by its local desserts. And despite its complex ingredient list and the complexities in its mixing; each is approachable, uncomplicated, and delicious. Each unique on to itself, with no two alike.
The one I wanted to try the most was Japan’s banana flavoured rice krispie inspired cocktail. However, they didn’t have the ingredients for it this night, so I guess that gives me a reason to return. I also missed out on trying “Turkey”, meant to mimic a Turkish Delight.
Of the ones that I tried, my favourite was “Greece”, an baklava inspired espresso martini. Grey Goose, Pistachio, Honey Walnuts, and Coffee. I did not get explosive coffee flavouring or even the colour of the coffee beans. Although they nailed the nuance of caffeine in a dessert, married with the nuttiness of the classic honey-drizzled pastry.
An apparent fact as they were also passing out bites of baklava and I was able to compare the two that way. They had two bites available: the traditional pistachio baklava and/or a lighter walnut filled option. In hindsight, I should’ve paired the dessert with the drink, as together as they would’ve offered a wonderful mouthfeel and chase. The pastry was flaky and light, the nuts minced fine and coated with a sticky syrup. Either one was a mild dessert that satisfied and filled.
From “Thailand”, we had a wonderful pandan cheesecake inspired cocktail. And like the other creamy version above, it too was clarified for a clear beverage. Grey Goose, Makers Mark, Pandan, Cream cheese, Citrus, Vanilla, and Sherry. I got the tellatale flavour of pandan immediately, coupled with the creaminess of a cheesecake, that you felt on your tongue. What hit the lips like tea, drank like a stiffer cocktail, ideal for sipping on.
Looking for something a lot smoother, “Spain’s” passion fruit crème brûlée inspired cocktail is the one many gravitated towards. Even my friend who is not an avid drinker down three of these. She did so with no problem as it was more like a dessert for her. Campari, Passion fruit, Galliano, Aquafaba, and Vanilla. The thickest and creamiest cocktail of them all, with its rich mouth-feel and actual passion fruit slice bobbing on top of the sweetening foam. The actual fruit was the perfect bite to end on, providing a lesser seen palate refresher.
The strongest drinking cocktail was from “Italy”, bold and bitter. Not a hint of sweet, due to the fact that it was not inspired by a dessert, but a salad instead. And like a salad, it had vegetal notes, a more bitter framework, and an intense bouquet more closer to an olive martini, (if you’re going to compare it to a classic cocktail). Roku Gin, Cocchi Vermouth Extra Dry, Strawberry, Pineapple, and Tarragon.
From the first act menu, one of my other friends, ordered “The Two Viziers” based on my peer pressure, and the fact that it came with a haw fruit, candy bunny lollipop crowning it. Teremana Blanco, Cointreau, Pomegranate, Tarragon, and Citrus. Its cute garnish warranted all the photos. This was an easy, sweet, and refreshing cocktail with tart grapefruit notes. This would make an excellent brunch offering due to its citrus forward bouquet.
On top of all the drinks, there was also plenty of roving small bites to get is better acquainted with their Mediterranean aspired cuisine. Mind you, nothing pictured here will be as it is served when you actually dine in, nor can I be certain it is plated and seasoned the same way, but I will speak to its inspiration on the regular menu here.
I have never had oysters like this before: raw and topped with tangy passion fruit and citrus, it ate like a tropical tart punch.
Grilled Ahi Tuna with Smoky Eggplant, Harissa, Mint, and Pomegranate. The tuna tartare was a little lean, I could’ve use more salt and some ponzu to perk it up.
There was a Mezze Platter to graze on with Babaganoush, Muhammara, Hummus, Pita, Crudité, and Pickles.
Lamb Aleppo Kebab withPine Nut, Cilantro, and Red Pepper. The seasoning on the lamb was tasty, but the meat itself was a little dry. We only had the opportunity to dip half of it into the tzatziki, which was a shame, because this was needed to add acidity and flavour to the char broiled skewer. The dip was also needed for the fluffy, fresh out of the oven pita. It was served so fresh that it was puffed up, and when you picked at it steam released, flattening it down.
The spot prawn platter with striking with sweet red, orange and yellow peppers grilled with a lovely char. However the prawns were a little tough and they could have just as easily used regular shrimp instead. I would have liked to see the sweetness of the in-season delicacy highlighted a lot more.
Kibbeh with Mozzarella, Beef, Jalapeño, and Coconut. I liked this rendition with the addition of melted stringy mozzarella cheese. Something new added to the beef balls, that would’ve been too dense otherwise.
As for the space itself, it was bright in white and blue, giving Santorini vibes with a little bit of yellow to help beckon the sun. And if it is raining like it was today, the retractable roof keeps you dry, while still enjoying the natural light high above Vancouver’s downtown cityscape.
This is a wonderful, inviting, and festive patio with a water feature, and one I recommend for your next happy hour. Or come a little later for date night, where I hear the space has a romantic glow to it.
Either way, I shall be returning not only try the Japanese inspired cocktail, but to see how the food fares, as intended during a sit down meal. So far this boutique hotel is living up to its already prestigious reputation, and I am beyond impressed. I will be recommending this, no both of their restaurants, to anyone looking for a great destination with a unique character, delicious food, and a fantastic cocktail program.
Lavantine Restaurant & Skybar
833 W Pender St. Vancouver, BC V6C 1K7
604-416-2855
lavantine.ca
