The GOODS from Wildebeest
Vancouver, BC | Wildebeest is inviting revelers to take part in a deliciously decadent New Year’s Eve celebration when the Gastown hotspot hosts a four-course feast with optional wine pairings to ring in 2018 on Sunday, December 31.
With seatings beginning at 5 p.m., Wildebeest will capture the imagination of guests via plate and palate alike with Chef Ian McHale’s comforting and exciting menu featuring such locally sourced highlights as Game Croquette, Handmade Ravioli, Sablefish & Razor Clams, and Bourbon Bread Pudding served in the restaurant’s warm and lively dining quarters.
Tickets to the exclusive New Year’s Eve dinner service are available for $89 per person plus tax and gratuity. Guests can also enjoy an eclectic lineup of Old- and New-World wine pairings selected by Wildebeest Wine Director Justin Everett for an additional $48 (3 oz.) or $64 (5 oz.) per person.
WILDEBEEST NEW YEAR’S EVE MENU
– $89 per person plus tax and gratuity –
wine pairings available for additional $48 (3 oz.) or $64 (5 oz.) per person
Blue Mountain ‘Gold Label’ Brut N/V Pinot Noir/Chardonnay — Okanagan Falls, BC
– First Course –
venison-stuffed lamb belly, pickled pumpkin, winter squash purée, herb crumb
Tantalus ‘Juveniles’ 2015 Pinot Noir — Kelowna, BC
freshly picked crab, crispy seaweed, shellfish broth, egg white mayonnaise, cucumber
Soto y Manrique ‘Tinita’ 2015 Verdejo — Rueda, Spain
locally sourced celeriac, roasted apple purée, toasted seed crumb, apple cider vinegar
Badenhorst ‘Secateurs’ 2016 Chenin Blanc – Swartland, South Africa
– Second Course –
36-month aged comté, burnt onion consommé, thyme oil
Black Hills 2015 Roussanne — Black Sage Bench, BC
– Main Course –
Wagyu Steak & Ox Tongue
grilled Canadian Wagyu beef, braised ox tongue, charred onion petals, bone marrow
gremolata, sweet potato terrine, parsley purée
Stina 2015 Cabernet Sauvignon/Plavac Mali — Brac, Croatia
Sablefish & Razor Clams
line-caught sablefish, poached razor clams, roasted sunchokes, hon dashi
Louis Jadot Bouzeron 2014 Aligoté — Burgundy, France
hand-rolled pasta, wild & cultivated mushrooms, shaved black truffle, caramelized fig purée
Pico Maccario ‘Lavignone’ 2015 Barbera — Piedmont, Italy
whole-roasted quail, chanterelle mushrooms, poached salsify, vanilla jus, chestnuts
Quinta do Convento 2008 Touriga Nacional/Touriga Franca — Douro, Portugal
– Dessert –
Bourbon Bread Pudding
freshly baked bread soaked in bourbon, rosemary custard, dried apricot
La Stella ‘Moscato D’Osoyoos’ 2016 Muscat — Oliver, BC
70% dark chocolate, orange gel, honeycomb
Unsworth ‘Ovation’ Solera Maréchal Foch — Cowichan Valley, BC
TICKETS | Tickets to Wildebeest’s New Year’s Eve dinner service are $89 per person plus tax and gratuity with optional wine pairings available for an additional $48 (3 oz.) or $64 (5 oz.) and are available at https://wildebeest.ca/events. As there are a limited number of seats available, advanced reservations and ticket purchases are mandatory and tickets without reservations will not be honoured.
120 West Hastings Street | Vancouver, BC
Web: www.wildebeest.ca | Twitter | Facebook | Instagram
Open for dinner service nightly from 5pm to midnight (including 5-6pm Happy Hour)
Weekend brunch from 10am to 2pm
Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Alessandra Vianello: Executive Chef
Ian McHale: Head Chef
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 head chef, Ian McHale, 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.