Come meet "Three Chefs in the Garden" at Swallow Tail supper club...

I'm so excited to cook alongside star Chef John Bishop, sustainable food pioneer and one of Vancouver's most honoured chefs, and Chef Bruno Feldeisen (our favourite French judge from TV's 'The Great Canadian Bake Off') to create a late summer inspired five course dinner in my Swallow Tail garden. This intimate dinner will be long table style where you are invited to my home to dine, so everyone is welcome.  

One date only Sept 17th at 6:30pm.

The Menu

Albacore Tuna 
Sticky rice, mashed yam with smoked date 
Sesame, butter lettuce, garlic chip, popweed

Warm Wild Porcini Mushroom + Spinach Salad
Roasted pear dressing

Pan Seared Hokkaido Scallops 
Kale Puree, Pickled Peaches, Basil Emulsion

Fresh Fillet of Pacific Sockeye Salmon
Grilled lemon wraps
Celery root and Yukon gold potato puree

Olive Oil Polenta Cake 
Lemon Curd, Summer Berries

Greeting cocktail, gratuity & Chef Robin's Coastal Forager's Pocket Guide included - 150

Presented by Riverside Luxury Cruises and Journeys with Heart

More Summer Garden Pop-up Dinners...

Never been to our underground supper club? Here's a summer only deal:  $5 off per ticket for any group of 4 who have never been to a supper club before with the promo code 4NEWBIE!  Valid until Sept 1/2024

GARDEN FETE 

Dinner with Chefs Bruno & Brent 

ONLY Aug 9+10

Chef Brent Thornton (St.Lawerence/Is That French) & Bruno Feldeisen (Michelin Star/Great Canadian Bake Off) come together to celebrate summer harvest with dishes like Wild BC Halibut Cheeks “Meuniere”, Olive Oil Poached Kabocha, Summer Truffles, Fried Leeks and Fresh BC Oysters on the Half Shell, Calamansi Mignonette, Salsa Verde. 8 Courses await you and you can byob with our sommelier guiding you with wine pairing recommendations. Bring your big sun hats and appetites to the garden in Mount Pleasant. 

WILD INDIAN PANTRY - A pop-up dinner

ONLY: Aug 31, Sept 1st

Chef Tushar Tondvalkar (The Indian Pantry) is collaborating with us for a wild Indian pop-up dinner.  We're foraging with him for key ingredients like elderflower, rose petals, reindeer lichen, sea lettuce, pine cone, morels (+ more) and he's preparing an totally unique 5 course menu in the garden for you! Chef Tushar has interned at international Michelin restaurants such as Gaggan, (Asia’s Number One restaurant) and Gaa in Bangkok. In Vancouver, his resume includes Bauhaus and Blue Water Cafe.  We are so excited, don't miss it!

THE MENU

Heirloom Tomato

Reindeer lichen | Kale chutney | Elderflower | Vine-grate | Pine salt

Zucchini Chaat

Spiced yogurt | Tamarind chutney | Mint chutney | Crispy sea lettuce

Chicken & Mushroom Korma

Morel pulao | Milk + Yeast bread

Malvani Crab Curry

Caramelized onion + coconut sauce |Lentil + Sorgum bread

Buffalo Milk Cake

Pine cone caramel | Nootka rose jam | Hazelnut

100

Includes Greeting Cocktail