The GOODS from Bauhaus
Vancouver, BC | We’ve just released this season’s Spring Tasting Menu, the first created by our Co-Executive Chefs David Mueller and Tim Schulte. This menu is season-driven, featuring locally-sourced ingredients.
Beginning with the refreshing local spot prawn with tomato, cucumber, and fennel, the first course announces the arrival of Spring (pictured above). The second course is a showstopper of spring vegetables with buttermilch and pumpernickel. Third is David’s favourite course, pork belly with black garlic, kimchi, and peanuts, is both crispy and melt-in-your-mouth delicious. The next course of sablefish with mustard and fava beans is delicate and nuanced. The fifth course tastes like Spring with every bite with lamb, peas, and confit potatoes. Finally, dessert is bright and fresh with a white chocolate parfait with strawberry and rhubarb.
Available at two different price points (4 courses for 79 / 6 courses for 99), and of course we always recommend the wine pairings (54 / 70).
Owner: Uwe Boll
Chefs: Tim Schulte & David Mueller
General Manager: Daniel Klintworth
Event Coordinator: Kimberley Busch
Bauhaus Restaurant is Vancouver’s newest award-wining upscale dining experience, delivering innovative techniques, fresh flavours, and exceptional service. The a la carte menu reflects a contemporary approach to German classic cuisine, while the seasonal tasting menu showcases modern European fare.
Located in Gastown, the restaurant is housed inside one of Vancouver’s most unique historic buildings, The Boulder Hotel, which was originally built in 1890. Over the last 100 years, the building has gone through many changes, from its early days as a saloon, to a bank, and, finally, a hotel. Led by Vancouver designer Andrea Greenway, we have designed the restaurant to work within this historic space, featuring a dining room, a large lounge area, and an open-concept kitchen.
“I tried the six course tasting menu and it blew me away. Seriously.” – The Vancouverite
“Fine-dining classic unlike anything else.” – The Globe & Mail