The GOODS from Wildebeest
Vancouver, BC | It’s ‘the more, the merrier’ this Valentine’s Day at Wildebeest when the Gastown dining destination celebrates the special day with a decadent, multi-course feast that’s a perfect fit for double dates on Friday, February 14.
Tickets to the dinner, which offers a choice of dishes such as poached sablefish, confit pork belly and Beretta Farms flat iron steak, as well as a Valentine’s dessert for two of ‘chocolate & cherry’ (dark chocolate ganache, preserved titan cherry, cannoli pastry, Chantilly), are available for $69 per person plus tax and gratuity. Groups of four can also take advantage of special ‘double date’ pricing, with four-top tables offered at a special rate of $60++ per person.
Optional wine pairings handpicked by Wine Director Christina Hartigan are also available for an additional $35++ per person, while Bar Manager Darren O’Grady will shake up a special Valentine’s Day take on the classic Clover Club cocktail with the ‘Clover Over Dover’ — a tart and lip-smacking libation served tableside that mingles gin, sweet and dry varieties of vermouth, raspberry liqueur and citrus.
WILDEBEEST VALENTINE’S DAY DINNER MENU
— $69 per person plus tax and gratuity —
— $60++ per person for groups of four —
wine pairings available for an additional $35++ per person
— First Course —
celeriac, granny smith apple, mustard vinaigrette, flaxseed cracker
Natte Valleij 2017 Cinsault | Coastal Region, ZA (3 oz)
Lois Lake Steelhead
red cabbage, Pacific seaweed, bottarga, buttermilk
Scout 2018 Riesling | Okanagan Valley, BC (3 oz)
Charred Green Cabbage
water buffalo ricotta, heirloom carrot, fermented fig
Kitsch 2018 Pinot Gris | East Kelowna, BC (3 oz)
— Second Course —
Black Truffle Agnolotti
burnt onion consommé, garlic purée, shallot ring, smoked onion oil
Birch Block X Wildebeest ‘Pop Up’ 2018 Chardonnay | Kaleden, BC (2 oz)
— Main Course —
shiitake, king oyster, portobello, shimeji, parsnip, vegetable jus
Add perigord truffle $10
Illahe Estate 2017 Pinot Noir | Willamette Valley, OR (3 oz)
Salt Spring Island mussels, parsley root velouté, paprika oil
Add spot prawns $12
Reyneke ‘Biodynamic’ 2016 Chenin Blanc | Stellenbosch, ZA (3 oz)
Confit Pork Belly
Cropthorne Farm kale, pickled pumpkin
Add foie gras $20
Prieuré de Montézargues ‘La Crosse’ 2018 Grenache/Cinsault | Tavel, FR (3 oz)
Beretta Farms Flat Iron
hay smoked leek, smoked buttermilk mash, thyme
Add lobster tail $20
Conde Valdemar ‘Reserva’ 2011 Tempranillo | Rioja, ES (3 oz)
— Valentine’s Dessert for Two —
Chocolate & Cherry
dark chocolate ganache, preserved titan cherry, cannoli pastry, chantilly
Smith Woodhouse ‘Late Bottled Vintage’ 2014 Port | Douro Valley, PT (1 oz)
RESERVATIONS | Tickets to Wildebeest’s Valentine’s Day Dinner may be purchased online or by calling the restaurant at 604-687-6880. As there are a limited number of seats available, advanced reservations and ticket purchases are required and tickets without reservations cannot be honoured.
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 email@example.com.
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.