The GOODS from Wildebeest
Vancouver, BC | Wildebeest is inviting revellers, merrymakers, and culinary aficionados alike to warm up for the close of the 2019 calendar as the Gastown destination hosts a deliciously decadent New Year’s Eve feast on Tuesday, December 31.
With reservations available from 5 p.m., Wildebeest Executive Chef Ian McHale will prepare an elevated four-course dinner that showcases the restaurant’s flair for featuring seasonal, locally-sourced ingredients in such dishes as sweetcorn tortellino, sablefish with Salt Spring Island mussels, game pithivier with braised lamb, bison & foie gras, and apricot Paris-Brest with praline.
Tickets to the exclusive New Year’s Eve dinner service are available for $95 per person plus tax and gratuity, with an eclectic array of Old- and New-World wine pairings hand selected by Wine Director Christina Hartigan also available for an additional $35 per person.
WILDEBEEST NEW YEAR’S EVE MENU
— $95 per person plus tax and gratuity —
wine pairings (3 oz, except where noted) available for an additional $35 per person
Celeriac Vol au Vents
grand fir Hollandaise
Bella ‘Blanc de Blancs’ 2018 Chardonnay — Okanagan Valley, BC (2 oz)
— First Course —
Alberni Valley Venison Carpaccio
Beemster, foraged mushrooms, hazelnuts
Tenuta San Grigio ‘Rosso di Montalcino’ 2012 Sangiovese — Tuscany, Italy
Hay Smoked Carrots
spiced maple granola, elderflower vinegar, water buffalo ricotta, rosemary
Kitsch 2018 Pinot Gris — Kelowna, BC
Poached Sunseeker Oysters
red sea urchin emulsion, crème fraîche, kombu, pork rind
Vadio 2016 Cercial, Bical — Barraida, Portugal
— Second Course —
smoked paprika, blackened sweetcorn
Black Hills 2016 Roussanne — Okanagan Valley, BC (2 oz)
— Main Course —
Salt Spring Island mussels, leek, charred cabbage
Birch Block x Wildebeest ‘Pop Up’ 2018 Chardonnay — Kaleden, BC
Bison Flat Iron
Hasselback potato, black truffle, winter squash, huckleberry
Wildebeest Red 2016 Merlot, Cabernet Sauvignon — Oliver, BC
braised lamb & bison, foie gras, red cabbage purée, morels
Conde Valdemar ‘Reserva’ 2011 Tempranillo, Mazuelo — Rioja, Spain
Vegetables en Papillote
mushroom consommé, alliums, Jerusalem artichokes, salsify
Stephane Aviron ‘Julienas’ 2017 Gamay — Beaujolais, France
— Dessert —
dark chocolate, fermented fig, espresso, Chantilly
Blandy’s ’10 year’ Bual — Madeira, Portugal (1 oz)
preserved Okanagan apricot, praline, choux pastry
Aquila del Torre 2012 Picolit — Friuli Venezia Giulia, Italy (1 oz)
TICKETS | Tickets to Wildebeest’s New Year’s Eve dinner service are $95 per person plus tax and gratuity with optional wine pairings available for an additional $35 per person and are available at 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.
SEASONAL GIFTS | Wildebeest’s signature smoked olives are now available to take home! The perfect addition to a holiday charcuterie board, the savoury smoked Castelvetrano olives are available for purchase at the restaurant for $15. Wildebeest gift cards are also available online starting in $25 denominations and can be shipped to recipients within Canada or picked up at the restaurant. For every $50 gift card purchased, guests will receive an additional gift card for $10.
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 eat [at] wildebeest.ca.
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.