Instructions: Get some good Italian white truffle oil to add to dishes. For a starter, here's my favourite recipe for celeriac soup with white truffle. For the main, bake some juicy chicken or quail if you're just that good and finish it with a
light brush of truffle oil, steamed new potatoes and asparagus are a simple compliment with cracked salt, olive oil, lemon and a bit of jus from the chicken, truffles never want competing flavours. Finish with chocolate truffles (ahhh just buy them, Thomas Haas does live in this city). As to the wine, an aromatic Barolo or Barbaresco, an Italian wine made of the nebbiolo grape, is the perfect pairing with white truffles.
ITALIAN VALENTINE'S DAY DINNER
For lovers and friends, a seven course Italian theme dinner by Chef Alessandro Vianello (formerly of Wildebeest/Bufala/Arc). A sumptuous feast inspired
by the theme of love and Italy and a cocktail created by our sommelier to start the night off with a bang.
Oysters - Caviar - Apple
Acadian caviar, and apple foam
Mushrooms - Celeriac - Mustard
Warm mushroom salad, celeriac puree and chips, pickled mustard seeds, truffled creme fraiche
Veal - Tuna - Capers
Veal and tuna crudo, caper aioli, sourdough bread
Tortelinni - Brodo - Mortadella
Mortadella tortellini en brodo, prosciutto and Parmesan broth, thyme oil
Squid - Ink - Polenta
Squid cooked in its own ink, with polenta and tomatoes
Beef - Squash - Radicchio
Braised beef, squash, radicchio with bagna cauda, red wine sauce
Coffee - Chocolate - Cream
Coffee and cream custard, flourless chocolate cake
Seven Course Dinner & cocktail - 99
A private room available for one lucky couple - 150 pp
Feb 14th, 7:00-10pm - at the secret supper club in Chef Robin's home kitchen (secret address given upon booking...)
2 Tickets to the SOLD OUT Kitchen Sink Dinner on Friday Feb 22nd, 7pm at the secret supper club with James Beard award winning chef Bruno Feldeisen collaborating with Chef Heather Dosman. Two guests had to cancel so we have those up for grabs, get them while they're still
here. Dinner details...
THE SPRING LAMB:
A nose to tail
Sat, March 2nd at 6:30pm
You are invited to our underground supper club in Vancouver. If you love lamb, this is your dinner, a 5 course nose to tail, Chef Jacob Deacon Evans (formerly of Wildebeest) using smoke, flame and torch to win his way back into our hearts.
LAMB NOSE TO TAIL
Menu teasers...
Tartare
Sourdough crisps, pickled mustard seed & yolk jam
Ribs, crisped
Overnight roast ribs glazed with apricot over heirloom polenta
Tender neck, sous vide
Slow cooked & seared, celeriac, celery & chestnut agro dolce
Saddle ‘a la reform’
Whole roasted racks on the bone, with breadcrumb, pommel puree & sauce reform
+ a surprise course
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LAST SUPPER featuring the renowned Chef Bruno Feldeisen!
DINNER BY THE SEA
Friday, March 15th at 7pm
James Beard award winning chef, Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club. You also may know him as a pastry judge on TV’s, “The Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four Seasons New York. He will cook for a lucky group of Swallow Tail members at the long table.
Collaborating with him will be our own fabulous pescatarian Chef Natasha Sawyer (Burdock & co) on a six course menu.
Details: 6 course seafood dinner - 79, Long table style seating at the Swallow Tail secret Supper Club, Byob
JAPANESE KAISEKI DINNER
Sat, March 9th at 6:30pm
A Kaiseki is a traditional multi-course Japanese dinner. The chefs will be showcasing a traditional Cha-kaiseki where the food is very ingredient focused and respectful of the environment.
We'd like to welcome a new guest chef to the supper club, Tomoko Tahara from Japan. Her cooking style is Japanese shojin (monk food) with a few western twists. She will be partnering with the honourable Chef Heather Dosman to create an amazing spin on Kaiseki using fresh fish from 46 South which is one of the most sustainable fisheries in the world. A traditional tea will be served at
the end of dinner to close.
KAISEKI MENU
Rice roasted celeriac soup, chestnut & pea rice, tsuekemono
Medai (Blue nose fish) crudo, yuzu (oyster mushroom crudo, yuzu)
Stuffed water chestnut, braised winter greens
Prawns with marinated burdock, turnip, carrot
Roasted mackerel, smoked 3 yr miso (Tempea Tempeh, smoked 3 yr miso)
Assorted mochi served with traditional matcha tea
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Pescatarians, vegetarians and vegans welcome, as long as we know 7 days prior. Long table seating at the secret supper club in Vancouver, Byob
Plan your next dinner party at the Swallow Tail secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12-24 guests to book a private room and our chef team can create a one time only menu for you at the underground supper club. And, yes, we also cater. Our dates are booking up for winter, so Email us soon if you want to hold a date.
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