Hastings’ Wildebeest To Serve Up A Special Four Course Feast On New Year’s Eve

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The GOODS from Wildebeest

Vancouver, BC | Wildebeest invites you to spend New Year’s Eve enjoying a four-course menu created exclusively for the occasion. Chef Alessandro Vianello’s creations are sure to ring in 2017 on a high note. Seatings are available throughout the evening, giving guests the option of dining early or late. For those who last to midnight, the evening will culminate in a toast, and doors are open until 1am.

New Year’s calls for celebrating, so start with one perfect bite: a tantalizing Shucked Oyster dressed with Champagne-Yuzu Pearls. Several luxurious courses follow, presenting delicious options such as: Lobster Salad with Northern Divine caviar, fennel, orange purée, compressed endive, ‘blini’, and sous-vide egg yolk; Magret Duck Breast with hay smoke, duck heart & herb relish, elderflower honey, parsnip pavé, and Brussels sprouts; and Heritage Ribeye Certified Angus Beef with textures of onion, ‘baked potato’, and bone marrow jus. End the evening with something sweet, choosing between Chocolate Cake with crunchy milk chocolate, white chocolate ice cream, and freeze-dried mandarin orange; or Hazelnut Sponge Cake with horchata foam, compressed apples, puffed wild rice, and candied hazelnuts.

Tickets are $85 plus tax and gratuity. To reserve your seat please purchase via the website: www.wildebeest.ca.

Wildebeest New Year’s Eve

Amuse
Shucked Oyster
Champagne-yuzu pearls

First Course
Your choice of one of the following:
Lobster Salad
Northern Divine caviar, fennel, orange purée, compressed endive, ‘blini’, sous-vide egg yolk
Or
Octopus Karaage
togarashi spice, fermented carrot, umeboshi aioli, ink chips, nori powder
Or
Heirloom Squash Soup
egg yolk ravioli, shaved truffle, dates, hazelnut oil, crispy sage, confit squash

Second Course
Parmesan Risotto
aged acquerello rice, variations of parmigiano reggiano

Main Course
Your choice of one of the following:
Magret Duck Breast
hay smoke, duck heart & herb relish, elderflower honey, parsnip pavé, Brussels sprouts
Or
Smoked Sablefish
huitlacoche polenta, popcorn powder, watercress purée, roasted king oyster mushrooms
Or
Heritage Ribeye
Certified Angus Beef
textures of onion, ‘baked potato’, bone marrow jus

Dessert
Your choice of one of the following:
Chocolate Cake
crunchy milk chocolate, white chocolate ice cream, freeze-dried mandarin orange
Or
Hazelnut Sponge Cake
horchata foam, compressed apples, puffed wild rice, candied hazelnuts

Located at 120 West Hastings St. in Gastown, Wildebeest is open daily from 5pm to 12am, and for brunch from 10am-2pm on Saturday and Sunday. Reservations can be made by phoning the restaurant at 604-687-6880 or online. For more information visit www.wildebeest.ca.

Details

120 West Hastings Street | Vancouver, BC
Telephone: 604-687-6880
Email: eat@wildebeest.ca
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

Gallery

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The People

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Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
Alessandra Vianello: Executive Chef

About Wildebeest

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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, Pekka Tavela, 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.

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