Cloudstreet is the new restaurant inside Hyatt Regency Vancouver, replacing the former Mosaic Bar & Grille after a renovation and rebrand. It is open daily for breakfast, lunch and dinner, serving a menu that showcases Pacific Northwest flavours and ingredients.
Chef de Cuisine Craig Sung leads the kitchen. He began his culinary career in Vancouver, worked in hotel kitchens here and in Australia, and was most recently Executive Chef at Forage in the West End. His background in working with locally sourced ingredients continues at Cloudstreet.
The restaurant has floor-to-ceiling windows overlooking the trees and downtown buildings. Inside are blue-grey chairs, curved banquettes, geometric screens and a checkerboard floor.
Here is what we tried.
We started with an amuse-bouche, the Braised Beef Cheek Tartlet. This was a small fluted pastry shell filled with soft braised beef and topped with pale cream and chives.
For the small plates, we had the West Coast Crab and Prawn Toast, which came as four thick pieces. There was plenty of seafood through the middle. The outside was crisp and the filling was soft, with yuzu tobiko aioli and a small herb salad on the side.
The Bison Carpaccio covered most of the plate, with sunchoke cream, tamari egg yolk, pickled shallots and sherry vinaigrette. I liked scooping it up with the pieces of focaccia crisp.
A large piece of burrata sat at one end of the Beet and Burrata. I pulled off a little at a time to eat with the roasted and pickled BC beets. There were orange, hazelnuts and baby arugula throughout the plate too.
The final small plate was the PEI Mussels in a Thai curry broth with lime and crispy shallots. Grilled sourdough was tucked around the bowl, which we used for the broth after eating the mussels.
I enjoyed two non-alcoholic wines with dinner, the Loxton Sauvignon Blanc and Cabernet Sauvignon. I had the Sauvignon Blanc with the mussels and steelhead, then switched to the Cabernet Sauvignon for the bison dishes.
For the mains, the Herb-Roasted Chicken Breast came sliced into thick pieces. The chicken was moist with browned edges and served with roasted garlic pommes purée, heirloom carrots, seasonal greens and thyme jus.
We also had the Bison Pappardelle. The wide pasta ribbons were coated in a San Marzano bison ragù, with pieces of meat caught between the folds.
The Braised Alberta Bison Short Rib came as one thick piece beside wild mushroom barley risotto. The meat pulled apart easily with a fork. I preferred eating it with the barley, which had more chew than rice.
Our last main was the Roasted BC Steelhead. The skin was browned and remained crisp around the edges, and the fish was moist underneath. It was served over herb-crushed potatoes with miso beurre blanc. I enjoyed the charred bok choy tucked along the side.
We finished with four desserts.
The Vanilla Crème Brûlée was served as a freestanding round rather than in a ramekin. The caramelized top cracked easily under the spoon. It came with spiced BC pear, winter citrus and brown butter hazelnut crumble.
The Wood-Fired BC Apple Tart had folded pastry around cinnamon-roasted BC Ambrosia apples. Yogurt ice cream sat on top and quickly began melting into the tart. There was salted caramel and oat streusel around the pastry.
The Sticky Toffee Pudding was a warm date sponge topped with vanilla bean ice cream. Forty Creek whisky toffee surrounded the cake, with maple pecans in the sauce.
The Chocolate Ganache Bar was dense and rich. I preferred eating it with the blood orange and crème anglaise rather than on its own. There was a tasty chocolate crunch underneath.
Overall, a great experience and I would love to return again in the future.
Cloudstreet
Hyatt Regency Vancouver
655 Burrard Street
Vancouver, BC