The GOODS from L’Abattoir

Vancouver, BC | Fans of Gastown’s French-inspired dining destination can now ring in the New Year while enjoying simple flavours in a refined setting. L’Abattoir is offering up two ways for guests to experience its elegant menu, all while celebrating 2015. Party-goers can hobnob with other guests in the restaurant’s main dining area, where L’Abattoir will be serving up its full a la carte dinner service to the bustling crowds. Guests can sate their New Year’s Eve appetites sampling baked Pacific oysters with whipped garlic butter and Burgundy truffle; juicy pork shoulder cooked in milk with boudin noir; or keep it light and sample the Pacific ling cod fillet with a crispy sesame crust.

Behind the bar, Shaun Layton will keep the party going with a combination of classic and specially designed cocktails. Guests can sip on old favourites such as a tart New York Sour, or house originals such as the refreshing Gastown Swizzle. Sommelier Robert Herman will happily assist guests with selecting special bottles of Champagne and wine pairings for their meal, showcasing the restaurant wine list that offers a mix of classics and hidden gems.

For a more intimate experience, revellers can book a table for the evening in Vancouver’s newest premier private dining space. Enjoy an elegant dinner in L’Abattoir’s 1,200-square-foot private room, which retains the restaurant’s ambiance without the hustle and bustle of the regular dining space. Sip on perfectly paired wine and cocktails and savour each bite of the five-course dinner menu, specially designed by Chef Lee Cooper. Highlights include foie gras parfaits with brioche and cherry; roast ribeye with broccoli, peppercorns and marrow butter; and chocolate cremeaux with passion fruit and yogurt sorbet to sate that sweet tooth.

Tables in the private dining space can accommodate groups from 2-6 people, and reservations are available between 7:00 pm to 10:00 pm on New Year’s Eve. The $150-per-person price includes the five-course-course dinner and beverage parings and is inclusive of tax. Tickets must be pre-sold in advance, and there will be an automatic gratuity of 18 per cent added on the final bill. The menu is set, with no substitutions or special requests available and is not suitable for vegetarians. With only 50 seats available, these pre-sold dinner tickets will surely sell out quickly!

To reserve a table in the dining room or to book pre-sold tickets for the private dining room five course menu, please call 604.568.1701 or email events [at] labattoir.ca.

L’Abattoir 5 Course NYE Menu
$150 per person
Seating in the private dining room

Parfait of foie gras with toasted brioche and cherry
Champagne Cocktail #2015
Local Mead, Ferrand 1840 Cognac, Kirsch, Aromatic bitters, Cremant sparkling
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Assiette of shellfish in a lobster nage
Pasta stuffed with Dungeness crab
Domain Charles Audoin ’11 Marsannay, Burgundy, France
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Slice of smoked duck
Crisp confit leg meat, berries
Jean-Paul Brun ’13 Bourgogne ‘Terres Dorees’, Burgundy, France
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Roast ribeye of beef
Broccoli, peppercorns, marrow butter
Chateau Le Puy ’09, Cotes de Francs, Bordeaux, France
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Chocolate cremeaux
Passionfruit, yogurt sorbet
Ramos Pinto 20 year old Tawny, Portugal

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Lunch: Monday to Friday, 11:30am – 2:00pm
Brunch: Saturdays and Sundays, 10:30am to 2:00pm

The Team

Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman

About

L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French-influenced West Coast fare is paired with Sommelier Robert Herman’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

Press

“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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