The GOODS from Wildebeest
Vancouver, BC | For the second year in a row, Wildebeest Chef Ian McHale will offer locavores a taste of the best that BC’s forests, farms and fields have to offer when he unveils a limited-edition Fall Game and Mushroom Menu available exclusively at the Gastown hotspot from October 17 to 30.
Available in limited quantities in addition to Wildebeest’s regular nightly menu, the Fall Game and Mushroom Menu comprises an aromatic mushroom tea with accents of lavender, rosemary and pine and five unique dishes and is available for $60 per person plus tax and gratuity. Optional beverage pairings by Wine Director Christina Hartigan are also available for an additional $32 per person.
WILDEBEEST FALL GAME AND MUSHROOM TASTING MENU
$60 per person plus tax and gratuity
Optional beverage pairings available for $32 per person plus tax and gratuity
Available October 17 to 30 only
dried mushroom, sage, lavender, rosemary, kombu, pine
Duck Scotch Egg (D/G)
celeriac remoulade, chanterelles, grand fir hollandaise
Nichol ‘Extra Brut’ 2018
Pinot Noir, Pinot Meunier – Okanagan Valley, BC
Alberni Valley Venison Tartare (G/N)
BC pine mushroom, cucumber, hazelnut, olive oil bread
Tenuta San Giorgio Ciampoleto Rosso di Montalcino 2012
Sangiovese – Tuscany, Italy
Black Truffle Tortellini (D/G)
cacao di bosco al tartufo, Burgundy truffle beurre blanc, spruce tip
Birch Block Vineyard ‘Pop Up’ 2018
Chardonnay – Okanagan Valley, BC
Game Pithivier (D/G)
red cabbage purée, pickled morels, huckleberry jus
Conde de Valdemar ‘Reserva’ 2011
Tempranillo & Mazuelo – Rioja, Spain
Wild Mushrooms (D/G)
espresso & alba truffle mousse, wild mushroom ice cream, chanterelle tuile
Blandy’s 10 year old Madeira
Bual – Madeira, Portugal
The Fall Game and Mushroom Menu is the latest addition to a series of seasonally inspired menus that have included such recent highlights as the Spring Field and Forest and Summer Farmers’ Harvest Menus.
“We’ve cultivated relationships with some amazing partners throughout BC,” says McHale. “We’re excited to have another opportunity to capture the flavours of fall and highlight the full array of fresh, local ingredients that they provide to our kitchen on a daily basis.”
RESERVATIONS | As Wildebeest’s Fall Game and Mushroom Menu is available in limited quantities and served on a first-come, first-served basis exclusively from October 17 to 30, reservations are strongly recommended and can be made via Open Table or by calling the restaurant at 604-687-6880.
For more information about Wildebeest, go to wildebeest.ca, become a fan of /wildebeestyvr on Facebook and follow @WildebeestYVR on Twitter and Instagram. Wildebeest also offers private dining spaces available to be booked for evening and weekend events. For more information, enquiries, and pricing for private functions, call 604-687-6880 or email firstname.lastname@example.org.
ABOUT WILDEBEEST | Located in a refurbished 19th-century building in the heart of Vancouver’s historic Gastown district, Wildebeest offers decadent yet simple country cooking in a multi-level space that features a cocktail bar and lounge, open-concept kitchen, warm and inviting dining room with banquette seating and an intimate ‘Underbelly’ private dining room. Employing classic butchery traditions and contemporary techniques, Chef Ian McHale and the culinary team work closely with nearby farms and suppliers to develop delicious menus that change with the seasons. Dishes are paired with a diverse selection of Old- and New-World wines and a carefully crafted, award-winning cocktail list for a truly unforgettable dining experience.