Imagine the sweet, nutty flavour of a sunchoke or bright, crunchy wild lily spears, perhaps, a perfectly steamed broccoli floret with melted butter, delicious! Vegetables are often second fiddle, but no longer!  You asked for a plant forward secret supper, and we listened. Announcing, Chef Bruno Feldeisen, our favourite Michelin starred French judge from TV’s ‘The Great Canadian Bake Off’ and kick-ass Filipino-Canadian Chef Chelseah Compton are creating a plant inspired multi course dinner at Swallow Tail. This intimate dinner will be long table style where you are invited to the chefs home kitchen to dine, so everyone is welcome.

Dinner Details

Chef Robin and Chef Chelseah will foraged key ingredients like wild seaweeds, stinging nettle, flowering currant, wild sorrel or maybe lily spears depending on what’s popping up.

We have 2 menu options for you...

Menu 1

Four Course – 5pm seating only – 99

Roasted Young Carrot & Ginger Soup, Sunflower Seed Crouton
Green Chive Oil, pickled lily spear
King oyster mushroom “scallops”, black truffle risotto, roast vegetables
Purple yam takaki, seaweed aioli, herb salad, ginger green sauce
Warm Apple & Blueberry Crisp
Olive Oil Polenta Cake & Candied Citrus

Menu 2 

6 Course – 7:30pm seating only – 159
Fried lions mane mushroom tart, frisse, cashew cheese, lemongrass, coconut curry
Roasted Young Carrot & Ginger Soup, Sunflower Seed Crouton
Green Chive Oil, pickled lily spear
King oyster mushroom “scallops”, black truffle risotto, roast vegetables
Purple yam takaki, seaweed aioli, herb salad, ginger green sauce
Honey Roasted Pear, Vegan Blue Cheese, Toasted Cashew & Maple Crumble
Warm Apple & Blueberry Crisp
Olive Oil Polenta Cake & Candied Citrus
*Menu may change depending on market availabilies

BYOB | Meet the Chef | Long Table Dinner | March 28th ONLY