I have passed by Peya in the Hastings Sunrise area once, and made a note to return. today. We had party plans later in the evening, so my friend and I thought to have dinner at Peya before. There were no regrets.
It is easy to miss with its non-descript exterior. No flashy sign, awning, or sandwich board. Just its name in print, neat on the bottom left hand corner of the all glass exterior, like the signature of a painting.
Without reservations we would grab a couple of seats at their bar. Here, I was happy and delighted to learn that Chris Enns, World Class Bartender for 2018 is now calling Peya home as head bartender.
The restaurant is a playful room with a 60’s safari diner vibe, dressed in emerald greens and burnt orange. Old school and new school in its Indian flavours meets modern approaches.
Their entire drink menu is fun. Unexpected flavour combinations in charming vessels. Being at the bar, we bared witness to most of them, but only got to try a couple. In the order they appear on the menu, the ones we had, have notes to follow.
Mumbai Mule With Ketel One, Odd Society Cassis, Guava, Szechuan, Lime, Ginger, Falsa Foam, and Pop Rocks.
Gold Dust Woman with Tanqueray No. TEN, Blanc Vermouth, Passionfruit, Lemon, White Chocolate, and Black and Gold Paint.
The Bollywood Hills was an experience. Coconut Tequila, Fino Sherry, Strawberry, Citrus Oleo, and Lemon. It was playfully topped with Salted Coconut Air and an edible paper pansy. Drinking through the foam was a sensory experience. Like it, the rice paper flower didn’t add much flavour, but the drink itself was as easy going as it looked, with fruits and citrus.
The Sassy Lassi is served in an elephant mug and garnished with gummies skewered by a mini toothpick umbrella. St- Germain, Mezcal, Alphonso Mango, Passion Fruit, Yogurt, and Nutmeg.
Wicket Games was striking in its green hue that contrasted the garnish of a bright orange cantaloupe cut into either the shape of a heart or flower. Bacardi Superior, Melon, Amaro Chario, Green Darjeeling, Lime, Absinthe, Compressed Cantaloupe, and Eggwhite. This was basically cantaloupe flavoured liquor, and on the sweeter side.
I prefer savoury cocktails so was sure to order the Curry Gibson with Grey Goose, Blanc Vermouth, Orange & Curry Bitters, and Masala Onion. I exercised the option and added a Goose Bump for extra. It reminded me of chilli and mango, made savoury with Indian spice. The picked onion cleans with its sweetness, whereas the fishiness of the caviar dulls the herbaceousness of the martini.
The Saffron Sazerac felt like two drinks in one, when the mango ice melted it changed the mix. Paul John Nirvana, Darjeeling Brandy, Saffron, Peach, Creole Bitters, Absinthe, and Mango Ice.
For food, we split a few of their appetizers starting with the Fig & Goat Cheese Samosa. More like a spanakopita with its crispy and flaky phyllo dough exterior, except with the familiar combination of sweet fruit and salty cheese within. The twist was that it was coupled with the refreshing and unexpected Indian twist of mint chutney as a dip.
The Spiced Duck Kulcha is flatbread with pineapple raita and coriander essence. Like a stuffed naan with the riata used the traditional way, to balance with its cooling freshness, like sour cream would. Best warm, the dough gets tougher once cooled.
The Elk Tartare also featured phyllo as the crispy base to enjoy the game meat marinated in brown butter and served with pickled okra with. The plate was refined, it had a light freshness from the peppery greens, and great acidity from the pickling.
And because my friend is a fiend for rice, we ordered a side of their Coconut & Mustard Infused Rice for her.
In short, this was a fun spot and unexpected for the area. I would love to return to try the rest of their cocktails and a few of their entrees, to discover more of that they offer.
Peya
2101 E Hastings St, Vancouver, BC V5L 1V2
(604) 613-5430
peya.ca
