Monday is Dean’s birthday, so tonight we celebrated at Bishop’s Restaurant. Bishop’s has been around forever, dubbed “the granddaddy of locavore dining.” They have been doing seasonal West Coast cuisine for almost thirty years; way before it was “cool” to do so. The menu changes often with whatever is in season, highlighting the best local ingredients. It’s a cozy restaurant decorated with an extensive art collection which helps set the West Coast tone. The staff are friendly and John Bishop himself makes sure to come greet you at your table and check in on your food over the course of the evening.
We ordered cocktails to start, both of us tried Bishop’s version of a Manhattan called the “BurdMan” made with burdock, cinnamon and orange peel infused bourbon, sweet vermouth and black walnut bitters.
Our meal started with an amuse bouche courtesy of the kitchen; sunchoke espuma with chili oil, nori chip & king oyster mushroom.
For my starter I ordered the butter poached side stripe prawns with bisque sauce, celery, parsnip purée. Side stripe prawns are caught locally here in B.C. waters and are a sustainable Ocean Wise recommended seafood item. They are smaller and sweeter than spot prawns and can be difficult to cook as their delicate structure and flavour can easily be lost. These butter poached prawns were flawless, the bisque sauce was flavourful and complimented the prawns perfectly.
Dean ordered the celeriac veloute with lamb’s lettuce, garlic croquettes and Perigord truffle dressing – but I didn’t get a photo! It was delicious, probably the best veloute I’ve ever had.
For my main course I ordered the Fraser Valley duck breast with king oyster mushroom, swiss chard, duck confit and mushroom ravioli. The duck breast was cooked to a perfect medium and I’m always a fan of “duck two ways” – duck confit? Yes please!
Dean ordered the Peace Country rack of lamb with smoked beets, beluga lentils, mint chermoula. The lamb was impeccable and the beluga lentils were seasoned perfectly.
The price point at Bishop’s might be on the high side, but the value is there. The ingredients are highest quality plus the portion sizes are huge, we ate so much at dinner that we didn’t even have room for dessert.