Famed Australian Chef Mark Best Makes Canadian Debut at West Restaurant


Famed Australian Chef Mark Best Makes Canadian Debut at West Restaurant
– Vancouver’s Chef Dang Hosts Chef Best for Culinary Collaboration –

QuangDang2Vancouver, B.C. (January 12th, 2016) – An icon of Australia’s New Cuisine, Chef Mark Best, the owner of Sydney’s acclaimed Marque Restaurant, will make his Canadian debut at West Restaurant in collaboration with Executive Chef Quang Dang. The event takes place on Sunday, January 17th, 2016 with a reception at 6pm and dinner following.

In addition to many other accolades, in its 2014 culinary guide Australian Gourmet Traveller said of Chef Best, “Few chefs have stayed at the front of contemporary cuisine with such consistent results.” Co-hosted with Tourism Vancouver and as part of the Vancouver World Chef Exchange, the reception and eight-course dinner will feature wine pairings from the Okanagan’s Tinhorn Creek and Australia’s 2014 Winery of the Year, McWilliam’s Wines.

The evening will feature alternating courses from Chef Dang and Chef Best, culminating in a dessert finale from West’s pastry chef Rhonda Viani plus Chef Best’s famous parsnip cornetto. “We are absolutely delighted to welcome Mark Best to Vancouver,” says West Restaurant Director Owen Knowlton. “His resume is filled with awards that have placed him at the pinnacle of Australia’s bold new wave of cooking.”

The Menu


squid ink gnocchi with uni bottarga
carrots in textures with toasted hazelnuts

pickled mussel, rye shell and caviar
beetroot and blue cheese velvet

sumac ridge brut “steller’s jay” 09, okanagan valley


marinated scallop and albacore tuna, watercress, local fresh wasabi
mount pleasant “elizabeth” cellar aged semillon 2007, hunter valley

mushroom broth, fermented shiitake and geoduck clam
tinhorn creek oldfield series 2bench white 2014, okanagan valley

quillback sea perch a la plancha
yukon gold potatoes, chives, celery, herring roe butter
mcwilliam’s appellation series tumbarumba chardonnay 2013, nsw

rabbit with sea urchin, cashews and seaweed
tinhorn creek oldfield series pinot noir 2011, okanagan valley

braised pork cheek, sherry, celeriac
mcwilliam’s “1877” shiraz cabernet sauvignon 2008, southern australia

lacquered squab with beetroot oil
tinhorn creek oldfield series 2bench red 2011, okanagan valley

kitsilano honey, fraser valley cranberries
pfeiffer classic rutherglen topaque, victoria

parsnip cornetto
quail’s gate late harvest “optima” 2013, okanagan valley

The dinner will begin with a reception and introductions from winery representatives as well as the two chefs. Tickets cost $185 including tax and gratuity, and are available online here.

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Toptable Group celebrated several milestones in 2015 including the opening of Bar Oso and The Cellar by Araxi, the 25th anniversary of CinCin Ristorante, the 15th anniversary of both Blue Water Cafe and West Restaurant. One of Canada’s leading hospitality groups, Toptable Group has six elegant, yet approachable, venues in Whistler and Vancouver: Araxi Restaurant and Oyster Bar, Bar Oso, CinCin Ristorante, Blue Water Cafe, West Restaurant, and Thierry Cafe. More information can be found online at www.toptable.ca.

Judy Ahola
Director of Communications
Toptable Group
604 836 8005