VANCOUVER — Moxies has debuted its 2024 Summer Feature Menu. From now until September 14, guests will be treated to eight new items, five beverages and three dishes. Chef Brandon Thordarson, director of Culinary and Beverage for Moxies, has collaborated with executive chef Kenta Takahashi, Canada’s number-1 pastry chef for 2020, 2023 and 2024, to present diners with a bespoke contemporary menu.
“When creating the concept for this feature menu, each element needed to capture the bright, light and delicately warm flavours of summer. I wanted to highlight the wonderful freshness of the produce available during the season, providing a fully immersive experience for our guests,” says Thordarson. “It was also a great pleasure working with chef Kenta, having witnessed his incredible journey and experiencing first-hand his vast flavour expertise.”
Amongst the new menu items is the Citrus Habanero Salmon Sandwich, a dish combining the natural sweetness of fresh mango with mild habanero spice and tender flavourful salmon; the Super Greens Salad, which features fresh strawberries, with diced avocado, topped with quinoa crunch and parmesan cheese; and for dessert, the Churro Ice Cream Sandwich, a house-baked, cinnamon-dusted churros sandwich with vanilla-bean ice cream, specially created for Moxies by Boulevard Kitchen & Oyster Bar’s chef Takahashi.
Additionally, three new cocktails have been included on Moxies’ core drinks menu — a Grapefruit Bliss Spritz made with Ruffino Prosecco Rosé, Aperol and grapefruit juice; the classic Aperol Spritz; and the Hugo Spritz with floral elderflower liqueur and fresh muddled mint.
