The fabulous Chef Heather Dosman (formerly of Acorn, Harvest and Existential Eating) creates a fabulous six course Spanish menu featuring local BC seafood. Vegetarian option available.

 

First Course

Marinated Spanish olives - fennel, citrus, chili

Oyster & pickled wild onion

Second Pintxos

Gilda - anchovy, pickles & olive

Boquerones - white anchovy crostini, chili, pine nut & herbs, goat cheese stuffed pickled pepper

Third course

Gambas a la ajillo - roasted garlic and prawn with razor clams or gooseneck barnacles (depending on availability)

Hongos a la plancha - mushrooms in sherry and EVOO

Fourth Course

Calcots y romesco - chargrilled young leeks with roasted pepper & almond sauce

Mussels & black cod escabeche - mussels & black cod preserved in white wine & herbs

Fifth Course

Murcia al vino, Manchego & Cabrales with crackers, preserves & honey

Dessert:

Basque style caramelized cheesecake, preserved fruit & hazelnut

DETAILS:
Long table seating at the Swallow Tail supper club where you're invited to dine in Chef Robin's home kitchen, address to be given upon booking.  No shellfish allergies for this one, sorry.

 

TICKETS: 6 courses for 79 +tip/tax

 

 

 

Back for more cooking by wild demand, huntress and chef Jody Peck from the Peace River Valley and her partner in cooking Chef Megan McCulloch from San Fransisco create a  multi-course wild menu unlike anything you've ever tasted. Chef Jody as always will tell us stories of hunting in BC's wilderness, and Megan will be foraging her way North from San Fransisco for some more treasures on your plate, both an unbelievable treat.

 

From scout magazine, "At Jody Peck‘s table, wild game is the main course and the conversation centrepiece. The local cook is impassioned by a respect for the ingredients that she owes to generations of living on the land. In the kitchen (or over the fire) this translates to a “full-circle food experience” that she hopes creates a bond between diners, their environment and the food she hunts, forages and processes.

 

DETAILS:
Long table seating at the Swallow Tail supper club where you're invited to dine in Chef Robin's home kitchen, address to be given upon booking. 

 

TICKETS: 79 +tip/tax

 

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.hear

 

DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking. 

 

TICKETS: 79+tax/tip for 7 courses

 

James Beard award winning chef, Bruno Feldeisen from France is our chef for the night at the Swallow Tail secret supper club. You also may know Bruno as a judge on TV’s, “The Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four Seasons New York.

 

Chef Sarah Robinson creates a fabulous five course vegetarian Italian feast at the Swallow Tail secret supper club in Vancouver. If you love handmade pasta and the best early spring greens and some classic Italian cheeses this menu is for you.