The Goods from L’Abattoir

Vancouver, BC | As the Dine Out Vancouver Festival (DOVF) returns for 2026, Gastown’s Michelin Guide-recommended L’Abattoir presents a winter dinner menu showcasing the acclaimed restaurant’s contemporary Pacific Northwest perspective, plus a special one-night collaborative dinner with a special guest chef.

For L’Abattoir’s $70 prix fixe dinner, Executive Chef Jasper Cruickshank has created an enticing three-course menu highlighting seasonal flavours and the producers they work closely with all year. Enjoy dishes like Albacore Tuna Crudo with lentils and frisée, Parisian Gnocchi with delicata squash, or Brioche Crusted Pork Loin with spätzle and Brussels sprouts.

During the annual celebration of Vancouver restaurants, L’Abattoir will set aside their usual a la carte and chef’s tasting menu to focus on their DOVF offerings. Available exclusively from January 21 to February 8, L’Abattoir’s DOVF menu also has the option to add beverage pairings for $45. The BC wine selections have been curated by award-winning Head Sommelier, Peter Van de Reep, and the dessert cocktail pairings have been expertly chosen by Bar Manager, Alexa Gervais.

Reservations for DOVF at L’Abattoir are now available here.

Dine Out Vancouver Festival 2026
L’Abattoir Dinner Menu
Three-Course Dinner $70 pp. Beverage Pairings $45 pp

Starter
Caesar Salad
Baby gem lettuce, endive, crispy anchovies, Grana Padano
Fort Berens ’23 Riesling ‘Reserve,’ Lillooet, BC

or

Albacore Tuna Crudo
Lentils, frisée, fine herb vinaigrette
Kutatás Wines ’24 Pinot Gris, Salt Spring Island, BC

or

Mushroom Ravioli
Lemon ricotta, roasted mushrooms, pangrattato
L-ST Projects ’24 Gamay+ ‘Table Wine No 2 Rosé,’ Fraser Valley, BC

Main
Parisian Gnocchi
Delicata squash, Boursin turnovers, pumpkin seed crumb
Averill Creek ’24 Pinot Noir ‘Sur la Côte – L’Abattoir Cuvée’, Cowichan Valley, Vancouver Island, BC

or

Steelhead Trout
Manila clam, braised fennel, confit potato, radish slaw
L-ST Projects ’23 Chardonnay, Penticton, BC

or

Brioche Crusted Pork Loin
Spätzle, Brussels sprouts, Dijon cream
Tantalus ’23 Cabernet Franc ‘Further Afield Series,’ Okanagan Valley, BC

Dessert
Sticky Toffee Pudding
Vanilla ice cream, toffee sauce
Donald Draper: whisky, Pineau de Charentes, sweet vermouth, apricot liqueur

or

Lime Curd
White chocolate chantilly, graham crumb, tonka bean
Lime Light: rum, Pedro Ximenez, lime

or

A selection of house-made sorbets
Nightly amaro pairing

Ugly Duckling x L’Abattoir Collaborative Dinner (January 27, 6–9 pm)

L’Abattoir will also host a ticketed one-night collaborative dinner with guest Chef Corbin Mathany of Ugly Duckling in Victoria. Presented by S.Pellegrino and hosted in L’Abattoir’s Private Dining Room, the special gathering is the thrilling second chapter of the two-part series from the two restaurants.

Following last November’s sold-out dinner at Ugly Duckling, the night reunites these West Coast chefs who share a deep respect for seasonal ingredients, refined technique and creative expression. The multi-course menu will be accompanied by wine or non-alcoholic pairings with an emphasis on Vancouver Island producers, including L’Abattoir’s bespoke bottling of Averill Creek Pinot Noir Sur la Côte.

Dinner is $195 per guest (paid at time of booking, exclusive of taxes and gratuity). Guests will be seated at communal tables and will enjoy a beverage-paired menu (non-alcoholic options are available if requested in advance). Reservations are available here.

L'Abattoir

Neighbourhood: Gastown

217 Carrall St.

604-568-1701

WEBSITE