Whet Kitchen.Bar.Patio 1517 Anderson St, Granville Island, Vancouver http://whet.ca/

  1. Prawn, Shrimp, & Wild Mushrooms Salad, pan seared prawns and wild local mushrooms, hand peeled shrimp, arugula, grapefruit, taro root crisps, lemon-hazelnut vinaigrette
  2. Coconut Scallop Ceviche, hand peeled shrimp, citrus juices, ginger, jalapeño, corn chips, tobiko & ikura
  3. Choice of the following:
    • Crispy Duck Leg, Confit of Fraser Valley duck leg, sweet chill ginger sauce, yam & plantain chips, sesame seeds, grilled plums
    • Red Honey-Curry Coho, wild BC Coho, saffron yoghurt, hot pickled lime puree, candied almonds, cinnamon market vegetable
  4. 2 Sleeves of Angry Scotch Ale, Russell Brewing Company's strong, dark ale with dominant malt accent that originated in Edinburgh. Made with Scottish specialty malts including Peated Malt imparting a slight smoky character to the beer

Whet Your Appetite contestView all photos

Whet Your Appetite Reviews

I found that the beer best paired with the entrees more so than the appetizers. Red Honey-Curry Coho has wild BC Coho, saffron yoghurt, hot pickled lime puree, candied almonds, and cinnamon market vegetable. The interior was very moist and the outside had a great amount of unique flavours. It was good that we were able to try the offerings from this restaurant and seeing the array of styles they put into their dishes. Continue Reading →
A lot of their ingredients are sourced from the Granville Island Market (from Oyama, la Baguette, Duso’s, market produce etc). The flavours mixed perfectly – the shrimp and prawn were refreshing and the mushrooms soaked in great flavour. The citrus in the salad cut the ‘heavier’ taste and made the salad very refreshing. However, you MUST sweep the salmon through the saffron yoghurt and add a little of the hot pickled lime puree and candied almonds because the flavours just explode in your mouth. Continue Reading →
The chef here, Chef Peter Grey, had worked with the Sequoia Group as well as Havana and has added some ethnic flair to the fall menu. He’s been working with local suppliers to ensure the restaurant is sourcing more sustainably and has expanded the menu with some more adventurous items. Continue Reading →
With a choice of either the red honey-curry coho and the crispy duck leg, we opted for the confit duck leg which was topped with a sweet chili ginger sauce, yam & plantain chips, sesame seeds, grilled plums. The duck leg was good for sharing, and I enjoyed the ginger sauce which added an Asian flare to the dish. All in all the deal package is of pretty good value, especially with the two sleeves of beer. Just the duck and beer would already add up to around $30, so it's like the salad and ceviche are freebies! Continue Reading →
First up, the Coconut Scallop Ceviche. The coconut broth was flavoured nicely, fairly mild with bursts of grapefruit and a gingery top note. The plantains and corn chips were both crunchy and paired well with the ceviche. There were lots of white water shrimp and two pieces of scallop as well. Grapefruit segments and some ikura and tobiko finished off the dish. Continue Reading →
I like the use of fresh fried corn chips for scooping up all the little shrimps, and I’ll admit I couldn’t taste the jalepeno kick, but the creamy coconut with the citrus zing to it was dang tasty..a good modern ceviche. Some extremely interesting flavours were present on this dish, from the sweet tandoori glaze (made from fresh toasted spices in house) and its pairing with the mellow saffron yogurt and the hot pickled lime puree (not really that spicy, just more pickled). To complement all this was a dried prune to nibble on between bites. Continue Reading →
The first food item to arrive was the Coconut Scallop Ceviche. Beautifully plated, this was the first of two appetizers for the package. The second item to arrive was the Prawn, Shrimp and Wild Mushroom Salad. Local salad lovers will definitely love this dish as it is so fundamentally West Coast. The shrimp were plump and well seared and definitely provided the primary substance to the entire dish. Both dishes looked fantastic but as a meat lover, I could not pass up the duck. The actual meat turned out to be very moist and flavorful. Continue Reading →
This dish was an absolute winner if you adore mushrooms as there are oodles of them in this salad. Because the lemon-hazelnut vinaigrette is non-creamy, it just seemed to go with the prawn and shrimp which were perfectly cooked. I also liked the taro chips and wished there were more. Chef Peter Gray has an extensive experience having worked in the kitchens of Seasons In the Park, Havana, Caderos and Sakura. Continue Reading →
Located on Granville Island, Whet is a West Coast experience like no other. Chef Peter Gray has created a menu that embraces the spirit of BC, and affiliations with local merchants ensures the menu stays fresh, sustainable, and of the highest quality. This was the winning dish for me. It took a lot for me not to lick the plate clean! The prawns and mushrooms are full of flavour and there’s a lot of texture in the salad from the taro root crisps. Loved, loved, loved the duck. Continue Reading →
The Prawn, Shrimp & Wild Mushroom salad has really nice pan seared prawns and local mushrooms. The arugula added a nice peppery addition to the salad. The Coconut Scallop Ceviche tasted a lot like a Thai dish with prominent flavours from ginger, coconut milk. It also had fresh tortilla chips that makes it a nice dish to share with friends. Continue Reading →
I loved how the little shrimp and mushrooms were warm and savory and provided a delicious contrast to the slightly tart and peppery arugula. Next up was the “Coconut Scallop Ceviche” which was a beautiful work of art presented in a glass tumbler. I was surprised at how many little shrimp fit into the glass because each time I spooned the mixture, I was always able to get a few shrimp or bits of scallop onto my spoon. Continue Reading →
Whet takes the best of the on site public market and Executive Chef Peter Gray put’s a unique spin on tradition West Coast ingredients. When I took my 1st bite I was really surprised. This ceviche was a delicious mix of hand peeled shrimp, citrus juices, ginger, jalapeno, tobiko & ikura with corn chips to eat along with it. If you like seafood you’re in for a treat with both fresh water baby shrimp chilled and nice medium-sized prawns that are perfectly sautéed combined with the wild mushrooms it really was BC on a plate. Continue Reading →
Sometimes salmon can get over cooked and dry, however, this salmon was cooked beautifully. The meat was moist and flavourful with a crisp skin. The salmon had a strong sweet curry flavour. There was a saffron yogurt sauce and a hot pickled lime puree on the plate that added a bit of tartness and contrasted with the sweet salmon. Continue Reading →
The Russell Angry Scotch Ale is always a treat. It’s a full bodied dark ale with a 6.5% kick that hits me right in my happy place. First up I had the Red Honey-Curry Coho, wild BC Coho, saffron yoghurt, hot pickled lime puree, candied almonds, cinnamon market vegetable (which was Broccolini). This dish is pretty incredible, the coho is amazing, all of the spices work together very well and the saffron yoghurt adds a creamy exotic note that paired fantastically with the flavourful salmon. The duck was spot on, very moist and tender with nice crispy skin. Crispy duck skin is the bacon of the avian world, so good. Continue Reading →
Chef Peter Gray is in full support of the slow food movement and the idea of knowing where food comes from, from farm to fork. This was my favorite dish [Prawn, Shrimp & Wild Mushroom Salad] out of the three largely because the vinaigrette really is as Chef Peter Gray explains it, "fantastic". It is zesty and bold, coating the arugula and proving it superior to many mild types of vinaigrette that pack no punch at all. Continue Reading →
Granville Island is always an enjoyable spot to do pretty much anything and Whet has a great view out on to the water. The duck didn’t disappoint. The skin was crispy and the meat was tender and it paired up perfectly with the plums, green onions and sweet chili ginger sauce. Overall the meal was delicious. I really loved how all the dishes combined a sweet and savory element and had lots of interesting textures. Continue Reading →