, spring foraging season is almost here.  These bright green leaves are birch, you can make a peppery green tea with them or soak them in fish sauce and lime to ferment into a delicious sauce for fish or roasted vegetables. Want to learn how to sustainably harvest edible wild spring plants with an expert? Delicacies like fiddleheads (similar to asparagus or okra), cattail shoots (taste like cucumber), spring aromatic blossoms like flowering currant and elderflower (tastes like a floral white chocolate) and whatever the season offers are there for the picking if you know how to identify them safely. Our culinary and wildcraft experts are excited to take you out on an easy stroll through the forest to identify all the edibles that we come across and start your learning journey. Spring is our chefs favourite time of the year and it's just around the bend, grab a ticket!

Spring Wild Indian Pop-up Dinner 

March 8+9th - Book Now!

Star Chef Tushar Tondvalkar cooks + Chef Robin harvests. I'll harvest key spring ingredients like uni, stinging nettle, kelp, licorice fern, wild greens (+ more) and he'll prepare a totally unique 7 course fall menu for you to devour! 

Chef Tushar's resume includes Michelin restaurants such as Gaggan, (Rated: Asia’s Number One restaurant) + Gaa in Bangkok. In Vancouver, Bauhaus + Blue Water Cafe, can't wait to eat!

THE MENU

BC Uni

Cheese appam | Fried curry leaf

Charcoal Vada
Smoked kelp + peanut chutney
 

BC Crab Tart
Tamarind vin | Cilantro
 

BC Prawn
Confit potato | Mint + cilantro curry | Pickled onion
 

Stinging Nettle Paneer Saag
Whole wheat chapati

Manglorian Chicken
Crispy roti | Coconut curry | Curry leaf

 Wild BC Licorice root kulfi
Nuts | White chocolate

EVENT DETAILS

Two dates ONLY - March 8, 9th, 6:30pm

7 Course foraged menu - 160pp

Location: Swallow Tail secret Supper Club (address given upon booking)

Long table seating, BYOB