ODE TO THE SEA
by Chef Benjamin Berwick
Saturday, Feb 22th, 6:30pm
Japanese French fusion menu by star local chef, Benjamin Berwick (Pear Tree, Hapa Izakaya). Chef Ben grew up in Japan and cooked his way through Latin America at a young age. Classically trained in French techniques, he will combine Japanese and French cuisines into this unique seafood focused five course menu. You are invited to
dine in Chef Robin's home kitchen.
ODE TO THE SEA
by Chef Benjamin Berwick
Uni on toast, dashi glaze, shiso
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Beet, cured salmon, ikura, creme fraiche
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Mackerel, oyster, smoked broth, shimegi
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Ling cod “en croute”, roasted root vegetables, veal jus
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Apple & Parsnip tart, fir cream
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 79 for 7 courses and a greeting cocktail by Chef Robin , byob for the rest
SECRET SUPPER
by Chef Sarah Robinson
Sunday, Feb 2th, 6:30pm
A special 5 course prix fixe menu celebrating winter in all it's beautiful complexity. The menu will be a local, Pacific Northwest theme, what Chef Sarah is known for. Vegetarian option available
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 69 +tip
SECRET SUPPER SOIREE - TIKI!
JAN 18, 25 - SOLD OUT
FEB 1 - 12 tickets left!
A sold out Dine Out Festival event every year, Secret Supper Soiree is Vancouver’s culinary road trip created by Swallow Tail! Hop on board your private classic Vancouver trolley and be whisked off to secret historical locations around the city for a roaming dinner, beer tasting and much more.
This tour is the best way to explore the city’s culinary secrets and tantalize your taste buds! This years theme is 1930’s the birth year of Tiki culture, so bring out your Hawaiian shirts and dresses, dress as fancy as you like or come as you are! It’s a culinary road-trip like no other with star Chef Bruno Feldeisen (James Beard award winner) judge on “The Great Canadian Bake off”
creating your dinner.
EVENT DETAILS:
Ticket includes cocktail, canapé, beer tasting from a brand new brewery, dinner, secret venues, trolley transport to 3 secret locations, 1930’s theme
6pm-10pm
Early bird rate (before Dec 31, limited supply) - $115+tax/tip/ticketing fee = $157.11 total
Regular rate - $149 +tax/tip/ticketing fee = $181.54 total
ONLY 10 Tickets left!
VALENTINE'S DAY
by Chef Bruno Feldeisen & Chef Heather Dosman
Friday, Feb 14th, 7pm
A special 7 course prix fixe menu celebrating love in all it's beautiful complexity. This dinner is not just for couples! Bring your mom, bring your bestie or even better open your heart to someone new to the longtable at the secret supper club in Vancouver.
VALENTINE MENU
Hokkaido Scallop crudo
miso mayo, shaved asparagus, truffle pearls
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Oyster
leek, fin herb oil, buttermilk, sourdough crumb
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Sunchoke Soup
sake kasu crema, pickled radish, mustard
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Roasted Sablefish
grilled granny smith apple & kohlrabi
Pinot Noir Glaze
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Duck Confit
barley miso, squash, nukazuke turnip, crispy rice
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Blue Juliette
Saltspring Island goat cheese, honey
charcoal grilled radicchio, pistachio
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Vanilla white chocolate mousse
raspberry sauce, candied rose petal
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
VEGETARIAN OPTION available
TICKETS: 99 for 7 courses and a greeting cocktail by Chef Robin , byob for the rest
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. 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.
GIFT CERTIFICATES
Available in any denomination. For our mushroom tours, sea foraging workshops, secret supper club or any Swallow Tail event featuring star chefs from around the city. Just email us to book one and I'll send you a PDF to print your gift, it doesn't get any easier.
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