PiDGiN Launches New Autumn Menu Alongside New Cocktails, Sakes and Wines

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The GOODS from Pidgin

Vancouver, BC | Reflecting the change of season and availability of autumnal products, PiDGiN has released new food items with cocktails, sake and wine to match. Many of our staples remain but see the new additions below.

Food

bagna cauda, house xo, wasabi tobiko, mantou bread
honey roasted vegetables, celeriac remoulade, tahini
cultivated mushrooms, squash puree, yuzu brown butter, ramen egg
rabbit mortadella, red cabbage, mustard mayonnaise, pistachio
sablefish, sake kasu marinated, pickled ginger
mussels, calamansi, fish sauce, thai chili, garlic, celery, cilantro
duck, seared breast, confit leg and tongue, red miso cassoulet

Cocktails

autumn leaves, cognac, vermouth, chartreuse, noilly amber
siam sour – bourbon, vermouth, apple cinnamon shrub, lemon, ginger
the campfire headphase – rosemary infused rye, lemon, maple syrup, IPA
ok doei – lemongrass / clove infused gin, orange juice, lemon, carbonated sake
the floor is guava – yerba mate infused rum, guava, lime

Sake

naminooto daiginjo
yamagata masamune junmai
yamagata masamune junmai gingo

Wine

bonaval, cava brut nature nv sp
catherine at pierre breton, la dilettante nv vouvray fr
st tamas mád dry, furmint ‘15 tokaji hu
domaine ostertag, sylvaner les vielles vignes ‘15 alsace fr
kesselstatt kabinett, riesling ‘15 mosel de
marqués del puerto reserva, tempranillo, mazuelo ‘10 rioja sp
château rousselle, merlot/malbec/cab.fr. ’10 bordeaux fr
clos de la roilette cuvée tardive fleurie, gamay ‘16 beaujolais fr

DETAILS

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350 Carrall St. | Vancouver, BC
Hours: 7 Days 5-midnight (later on weekends)
Phone: 604-620-9400 | Email: info@pidginyvr.com
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

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The Team

Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Wesley Young – Executive Chef

About PiDGiN

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Located in historic Gastown, we are a Vancouver restaurant paying homage to the unique cultures that make up the tapestry of this great city. Seemlessly using Asian and Pacific Northwest ingredients with current techniques. Winning Enroute for best new restaurant in Canada we continue to strive for excellence in everything we do.

At PiDGiN, we see no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Our experiences travelling and working in various continents is reflected in our food, bar, and even on our walls.

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