Bacchus Introduces New Fall/Winter and Cocktail Menus

The Goods from Bacchus

Vancouver, BC | Bacchus Restaurant & Lounge, located inside Vancouver’s only Relais & Châteaux property Wedgewood Hotel & Spa, invites guests to experience its new fall/winter dinner and dessert menus. Created by executive chef Stefan Hartmann and pastry chef Samson Iza-Fellows, the dishes celebrate the flavours of fall by bringing together contemporary West Coast and classic European cuisine.

In addition to the food menu, Bacchus has also launched a brand new cocktail menu, featuring drinks highlighted by harvest season.

“Our new dinner menu at Bacchus feels especially exciting for us,” says Elpie Marinakis, co-owner and managing director of Wedgewood Hotel & Spa. “Not only is there a return of dishes guests have dearly missed, but our chefs’ team have curated a selection of new items that truly showcase their talents.”

The Bison Tenderloin is one of the most anticipated additions, as the protein is making its first appearance at Bacchus in more than five years. Hartmann’s creation is served with roasted cauliflower, pearl onions, and black garlic jus. Another notable dish, the Spice-Crusted Albacore Tuna, a new creation that is seared in a house-blended spice crust and paired with squash, lentils, and citrus accents.

For dessert, Iza-Fellows introduces the seasonal Apricot Clafoutis with crème fraîche ice cream. Guests will also be happy to know the beloved Sticky Toffee Pudding is back, after many repeated guest requests.

“We said we wouldn’t bring back the Sticky Toffee Pudding but it is definitely a guest favourite – we received many many emails about it. It is truly one of my personal favourites as well and perfect for the fall and upcoming winter season,” adds Marinakis.

Complementing the new menu is the Autumn in a Glass cocktail menu, inspired by flavours of harvest. Highlights include the Maple Kintsugi, a twist on an Old Fashioned featuring Nikka Whisky, roasted chestnut syrup, and miso honey; the Golden Lotus Sour with lotus seed and lily; and the Monk’s Harvest, featuring dark rum with roasted apple, dates, and saffron honey.

Bacchus most recently retained its Michelin Guide-recommended recognition for the fourth year in a row.

Bacchus’s new menus are available now. For more details and to make a reservation, please visit wedgewoodhotel.com/dining/bacchus-restaurant.