The GOODS from Wildebeest
Vancouver, BC | Following up on last weekend’s super Bresse success is this Sunday’s suckling sensation! The menu below is perfectly suited for four diners coming in at $45 per guest, also working well at $180 for larger groups incorporating this into the rest of their dinner. The pig – a cross of the breed Gloucester and the breed Tamworth – is fresh from Rosedale, BC; raised with love by Farmer John Klop. Please call us at 604-687-6880 or email [email protected] to book one of these very limited dinners. Take a look at the menu – complete with crispy pork skins, ribs and wild garlic sausage – after the jump…
MENU
First…
Crispy Pork Skins
Wild Garlic Sausage
Parsley root chutney
Arugula Salad
Shaved pig face, crispy ear
Second…
Hay-Roasted Saddle
Wild & heritage onions
‘Baby’ Back Ribs
Quince barbecue sauce
Pici Pasta Carbonara
First of the season asparagus
Pulled Pork Sando’s
House-made pickles & sourdough
Roasted Beet Salad
Lemon, house-made ricotta
And finally…
Blackberry Sorbet
Shortbread crumble
Details
120 West Hastings Street | Vancouver, BC
Telephone: 604-687-6880
Email: [email protected]
Web: www.wildebeest.ca | Twitter | Facebook
Open for dinner service from 5pm to midnight, Tuesday to Sunday evenings
Gallery
The People
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
About Wildebeest
Wildebeest invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set underground wine bar.
The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Wesley Young, from field to finish. Working closely with surrounding farms and farmers to raise animals and grow custom produce, the team at Wildebeest has crafted a menu unlike anything yet explored in Vancouver.