The Reveillon!
In France, is a long,
luxurious dinner celebrated after Christmas. You're invited the underground supper club, Chef Robins home, where guest chef, Sarah Robinson will create a sumptuous six course feast inspired by New Years Eve in Paris. Dine at the long table, meet some new food loving friends and toast the new year with us:)
Bonne
année!
Secret Supper Soiree 2018!
Dine Out Vancouver
A sold out Swallow Tail event
every year, Vancouver’s culinary road trip is back! Hop on board your private classic trolley and be whisked off to secret locations for your mouth-watering canapé creations, beverages, and dinner.
This tour is the best way to explore the city’s culinary secrets and tantalize your taste buds! The event is speakeasy themed and 1930’s attire is encouraged, dress as fancy as you like! It’s a culinary
road-trip like no other with star Chef Erin Vickars (The Vancouver Club) and Brad Hendrickson (worked under Daniel Boulud/Dale McKay at Lumiere’s) creating your culinary adventure. Tickets sell out fast, so book now. DETAILS: Janaury 19, 20, 26, 27 & Feburary 3, 2017
Fridays 7:00pm Start
Saturdays 6:00pm Start A vegetarian option is available. Please contact Swallow Tail directly to confirm this option.
Pickup location is Museum of Vancovuer, 1100 Chestnut Street. (look for the Dine Out sandwich board)
Tickets*
Early bird $110 or after December 31st $134.66
*Ticket includes greeting cocktail, wine tastings, canapés, transportation, and a multi-course
dinner.
A German Christmas Feast Dec 16th - ONLY 5 tickets left!
You and your friends are invited to the Swallow Tail underground supper club in Vancouver to savour our annual modern take on a traditional German feast.
About the star chefs… The talented Chef Westley Feist (The Vancouver Club) & Chef
Erin Vickars (The Vancouver Club/Bishops), stagier at Atelier Crenn in San Fransisco. This dynamic duo has created a fabulous 6 course menu for you inspired by a traditional German Christmas.
Details: One date only! Saturday 6:30-9:30pm, $75 (6 course) THE MENU ~For the Kinder~ Kinder sugar beet soup Handmade Dumplings, spice box, winter herbs
~The Garden~
Vegetable terrine Pumpernickel earth, house pickles, tomato gelee
~The River~ Cold water Blue Mackerel Con fite baby potato, onion soubise, TRiver clay, roe
~The Farm House~
Roasted Yarrow Farms BC Goose Cold smoke, eucalyptus and spruce Fall apples, sauce normande
~A Snowy Bough~
Spruce, eucalyptus, peppermint
~The Black Forest~
Éclair Noir Sour Cherry, cedar scented cream Pine pollen, gold
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