11:31 am - Wednesday, November 13 2019
Home / Food / The Culinary Chase / Eliot & Vine – new menu tasting



Eliot & Vine – new menu tasting

ev-restoI received an invite to sample Eliot & Vine’s new menu and to show off their chef, Lachlan Culjak.  I am always grateful when a request like this comes my way.  The restaurant is tucked in a residential area of the north end of Halifax – a stone’s throw away from the Halifax Common.  Johanna Eliot (owner) opened Eliot & Vine in April of this year and said she had a vision for her restaurant to be part of the neighborhood. She describes her menu as local with a European flair.  The space is open and flooded with natural light all thanks to the floor to ceiling windows.  The 55-seat restaurant offers banquette and bar seating (even around the kitchen to watch the chef and sous chef), as well as a private room featuring a massive mural from artist Jean Bradbury.


With a glass of prosecco in hand, we gathered around the kitchen table to watch chef Lachlan Culjak and sous chef Aaron Doolin introduce the new menu.


ev-salad-1ev toss – chia seed crisps, crème fraîche, heirloom tomatoes, baby carrots, roasted pistachios, local greens, shallot vinaigrette (tasting note:  fresh, light, crunchy texture especially with the chia seed crisp)

salmon-1salmon – slow cooked, pickled and salt-roasted beets, cucumber, buttermilk horseradish emulsion, dill (tasting note:  delicious tender salmon enhanced by the flavors of the emulsion and sweetness from the beets)

ev-beef-1atlantic beef – blue dot roast rib-eye, slow-cooked rib cap, urban blue cheese potato, beef jus (tasting note:  PEI AAA beef was so tender and the urban blue cheese made locally in the north end of Halifax was an additional treat for the taste buds)

ev-chicken-1chicken – poached in jus, smoked potato puree, rainbow carrots, cipollini onions, wild apples, topped with crispy skin (tasting note:  when I first saw this I thought it was a tofu dish! One piece of chicken is rolled giving it a silky texture which was something I hadn’t expected.  I still don’t quite understand the technique but it does make the chicken super tender).

ev-squid-1calamari – grilled Humboldt squid, house-made chorizo, black beans, red pepper (tasting note: have never had squid presented this way and was pleasantly surprised with the smokey tones from the chorizo – the squid was tender and fresh)

ev-cheesecake-1blueberry cheesecake – house made blueberry glazed cheesecake, elderberry compote, crème fraîche, with Oxford NS blueberries (tasting note:  NY-style cheesecake brought to life with the elderberry and crème fraîche)

apple-pineapple-1pineapple & wild apple tart – NS wild apples, pineapple, sour cream mousse, crème anglaise, vanilla caramel (tasting note:  did not sample this but looked and sounded good)

coat-roomThe Culinary Chase’s Note:  The new menu is varied with 14 items allowing chef Lachlan and his team to fully focus on each dish.  What I liked the most, apart from their food, is their sense of embracing the ‘localness’, if you will, of what’s in their own backyard.  Chef Lachlan worked in Amsterdam for a bit and had the opportunity to cook with unusual native food and it’s this creativity that shines through his food.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


roasted portobello mushroom soup

It wasn’t cold last week when I made this; I just wanted to slurp on homemade soup.  I had a package of portobello mushrooms that needed my attention before they spoiled.  Roasting the mushrooms brings out a rich and scrumptious...


ciro’s stracciatella bruschetta

Mr. S and I LOVE cheese and you know you’re a cheese lover when your friend gives you a book on it! Last October I posted about our local Italian cheesemaker, Ciro. His products can be found at two of our local farmers’ markets and...

Leave a Reply

Your email address will not be published. Required fields are marked *