Hi , we've been yearning to play with some Italian flavours recently at the secret supper club. So, here you have it, Chef Sarah Robinson is going to handmake some pasta for you under the overarching theme of the sea. If you love lobster, scallops and prawns this menu is for you.
ITALY BY THE SEA
Mon, Oct 16th, 6:30pm
Details: Long table dinner at the Swallow Tail secret supper club, byob. Tickets 79 for 5 courses
THE ITALIAN MENU
Antipasto- Italian cured meat & cheese, honey drizzled figs, rosemary roasted pistachios, ricotta stuffed sweet peppers, skillet olive and garlic ciabatta
Lobster Arancini- lemon tarragon cream, fontina, Parmesan, chive oil.
Handmade stuffed pasta with scallops and prawns.
Catch of the day in gremolata, roasted summer vegetables
Tiramisu, coffee gelato
Mushroom Foraging wisdom
Violet Cort (Cortinarius traganus) mushrooms... a good example of a mushroom that is listed as edible but tastes like cigarette butts. So not everything that's edible should really be eaten:)
MUSHROOM FORAGING TRIPS
Sept-Novemeber - 50% sold out!
It's that time of year, we start our 2 hour mushroom ID trips in September and they book up super fast. So if you want to come out with us this year and learn about what mushrooms you can safely pick in our forests, grab your tickets now.
Details: 47+tax/tip per ticket includes a light lunch of wild edibles starting Sept 29-Nov 17 (weekends)
Location: Lower Seymour conservation reserve
EAT YOUR GREENS
Seaweed is one of the most nutritious BC foods that you can eat and it's plentiful if you know where to find it. Sea lettuce, for example, is salty and fresh with a lovely firm texture, add it to a seaweed salad or mix it into risotto (it will stay bright green) or congee.
To learn more about seaweed and foraging at the sea shore... This is your last chance this summer to grab your tickets.
SEA FORAGING TOUR
This Saturday, Sept 7th, 4:30PM
A day of fishing and a feast on the beach anyone?
Last years sold out event is back. Your chance to learn what can you catch in BC oceans without a boat. Ficus Chan, biologist and commercial crab fisherman teaches you how to cast for Dungeness Crab and will discuss harvesting seaweed, salmon, flounder, sole, crab, sea urchins, sea cucumbers, clams, scallops, oysters, mussels, gooseneck barnacles in BC. And after,
we'll cook you dinner on Jericho beach. Bring all your questions about how to harvest from the seashore. 79 pp
Wild Sheep, caribou and moose are the best wild meat you'll ever eat. But locals rarely get a chance to try BC's wild game, here's your chance!
HUNTERS FEAST
Sat, Oct 12th, 7pm
Huntress and chef Jody Peck from the Peace River Valley and her partner in cooking Chef Megan McCulloch from San Fransisco create a five course wild menu unlike anything you've ever tasted. Jody will share her wild game from the fall hunt with us and tell us
stories of hunting in BC's wilderness, both an unbelievable treat.
Details: The brand new, Container Brewing in the East Village will host us in their private room and beer pairings for the menu are also available, other beverages available as well for purchase. Tickets 69 for 5 courses
THE HUNTERS MENU
Sheep sorrel, baked salt spring goat cheese with wild-herb crust, pickled chanterelles, blackberry dressing
Caribou tartare with quail egg, wild radish and pink peppercorn
Moose heart skewers with charred onion, huckleberry reduction and wild herb chimichurri
Braised wild sheep, fire roasted potatoes and carrots, carrot jus
Caramelized chanterelle ice cream, wild berry compote
WAGYU SECRET SUPPER
Sat, Nov 16th, 6:30pm
James Beard award winning chef, Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club. You also may know Bruno 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. Enjoy a five course dinner
featuring fabulous Brant Lake, Wagyu Beef from Alberta. What is Wagyu? It literally means Japanese Cow and is a breed that is raised all over the world for it's rich buttery taste and lovely texture.
Details:
You are invited to the Swallow Tail secret supper club for this dinner (secret address in Mount Pleasant to be given upon booking), long table seating, byob.
ON THE PLATE:
A dinner for crockery lovers
Sat, Dec 7th, 7pm
An intimate dinner where all the plateware is designed by local ceramic artists. Come to enjoy a four course dinner with friends. Guests are welcome to buy a one of a kind plate to take home or give as a Christmas gift. We’ll start with canapes so that everyone can mingle and look at the work, then we’ll sit down to a family style dinner. Goose is the feature for the menu and Chef Bruno Feldeisen
(James Beard award winner) and Jane Cornborough (formerly L'abattoir restaurant) will be creating the menu for the evening.
DETAILS:
Long table seating at secret East Village location, address to be given upon booking.
Vegetarian and pescatarian meal options available, just note when you grab your tickets.
WHEN: Saturday, Dec 7th, 2019 Starts at 7pm-10:30pm
TICKETS: 59+tax per person for 4 courses
VANCOUVER WINE EXPERIENCE
Want a wine expert to take you to the best of the BC wineries? Taste and learn about how to assess fine wine and enjoy lunch in wine country. Our tours are intimate and guided by wine professionals. Private tours available upon request (Wed-Sun). Fraser Valley tours from Vancouver or our Private Okanagan tour.
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 aone time only menu for you at the underground supper club. Byob and our sommelier can offer wine pairing suggestions upon request. And, yes, we also cater. Our dates are booking up, so Email us soon if you want to hold a date.
|
|
|
