Bruno Restaurant at Versante Hotel welcomes spring with Easter specials, weekend seafood brunch, and 10 new dazzling dishes
Bruno Restaurant is excited to ring in the spring season with fresh fare cultivated from British Columbia’s bountiful fields and coast. From sumptuous weekend seafood brunch to decadent Easter features, there are now a few more reasons to pull up a seat at this vibrant new Greater Vancouver venue.
Weekend Seafood Brunch
Brunch enthusiasts and seafood lovers alike will fawn over Bruno’s weekly seafood brunch. Tuck into elevated spins on classic dishes, like the delectable Salmon Lobster Benny and Pistachio Mascarpone Liege Waffles alongside a spread of Oceanwise seafood staples like marinated mussels and clams, wild pink scallops, and prawn cocktail. Take the experience up a notch with delicious add-ons like Jean Louis Cuvee, Taittinger champagne and Northern Divine Caviar. Take advantage of Bruno’s lavish 8-course brunch menu every Saturday and Sunday from 11am until 2:30pm for $59 per person.
Easter Brunch
Make Easter a family affair by celebrating over an elaborate feast at Bruno. Two special brunch features were created for this occasion: Confit Duck & Foie Gras Benedict and Carrot Cake French Toast. Regulars need not fret as the tower of oysters, prawns, mussels, Tuna & Crab Poke, Burrata Salad and more are still featured. Available April 16 & 17 for $59 per person.
Seasonal Additions
Executive Chef William Lew keeps the menu fresh with bold and intricate seasonal additions like Spring Vegetable Farro Verde, Forno Roasted Branzino, Spiced Lamb Pappardelle, and more. Bruno’s show-stopping dish for the season is the Bone-in Ribeye Crab Oscar, featuring Angus Reserve beef and fresh crab meat with bearnaise sauce and homemade red wine jus as the perfect share-style dish for four. Sweeter yet, inventive new desserts like the Strawberry Cheesecake Pavlova, Limoncello Tiramisu, and Hazelnut Bavarois will convince diners to save room for the final course.
“Like always, the goal is to source locally and to take advantage of all of the fresh, sustainable ingredients in the province,” says Chef Lew. “Spring is the most exciting season for us at Bruno because it’s harvest season. Our new dishes are infused with fresh ingredients like cherry tomatoes, fava beans, fennel, and more, grown on our farm on Cortes Island.”
Stay the Night
Whether you’re playing tourist in your own town or plotting your getaway to Vancouver, there are plenty of reasons to treat yourself to a stay at Richmond’s only luxury boutique hotel, ranked #1 on TripAdvisor. Retreat to artfully-decorated guestrooms featuring in-app room controls and spa-like bathrooms with freestanding soaker tubs, rainforest showers, Dyson hair dryers, and Red Flower wellness products. Other highlights include a heated rooftop pool and jacuzzi and 24-hour fitness studio with Peloton bikes and MIRROR workout technology.
