Early ticket release:
HUNTERS FEAST
Venison, Rabbit, Duck, oh my!
Saturday, Sept
22nd
An unforgettable evening celebrating the hunt. The talented chef Sarah Robinson (Shelter, Tofino) creates a five course dinner featuring game, a meal definitely not for my vegetarian friends:) You are
invited to the long table at the Swallow Tail secret Supper Club for this one time only menu.
Details: $79, 6:30-9:30pm, Long
table seating, 5 courses, meat lovers only, BYOB
A Celebration of Wine & Cheese
Pairing dinner
Friday, Sept 28th
An evening celebrating the century long tradition of cheese and wine pairing. The talented chef Heather Dosman (Farmer's apprentice, Existential Eating, Juice Bar) creates a 5
course dinner featuring some amazing cheeses from around the world. Join our sommelier for a chat about which cheeses are made (in heaven) for certain wines. She'll provide a suggested wine pairing list for guests to bring wines that suit their palate and everyone is encouraged to share with their neighbours at the long table. It will be a night of making new friends, learning and enjoying some fabulous fine wines and cheese.
The Menu
Starter: Gruyere, sourdough, herbs Salad Course: Aged pecorino, arugula,
pear, pecan Main: Taleggio & handmade potato Agnolotti, butter, herbs
Traditional cheese course: Blue cheese explosion! 3 blues in different styles Dessert: Poached winter fruit, brown butter cake, chèvre cream Vegetarians welcome! No gluten free options for this one, no egg allergies as there will be homemade pasta!
Details: $69, 7-10pm, Long table seating, 5 courses, meat lovers only, BYOB
ONLY 7 Tickets
left!
SALMON SEASON DINNER
A pescatarian secret
supper
Saturday, Aug 25th
Chef Sarah Robinson creates a five course feast for fish lovers. Grab a seat under the magnolia tree in our garden with your friends this
summer. Let us do the cooking at our underground supper club in Vancouver.
First course Hawaiian inspired wild salmon poke- Sweet soy, sticky rice, avocado, macadamia nut, nori, onion, sesame, crispy
wonton. Second course Beet root cured sockeye salmon- Beet puree, braised beets, horseradish cream, raspberry sorrel,
Third Course Carpaccio - Oak smoked
Atlantic salmon, fennel, pickled radish and cucumber, dill cream, watercress, lemon chili vinaigrette, grilled baguette Fourth Course Olive oil poached Pacific salmon- Bearnaise, blistered tomatoes, pea, asparagus, fingerling potato, miners lettuce.
Fifth Course Strawberry panna cotta - Coulis, fresh strawberries, brown butter crumb.
Details: Pescatarian dinner on Sat, Aug 25th, 6:30-9:30pm at the underground supper club in the garden (Address in Vancouver given upon booking) - 5 courses for 69 Sept Culinary Trips - 50% OFF
Wine Tasting tour with
an expert!
Sept 12, 13, 27- Take our 1/2 day for 50% off! 12:30-5pm, all transport, wine expert guide and tastings included at 4-5 wineries. Max 6 guests gives you lots of time to ask our wine guide questions:) Reg $150, now $75
pp
Private Supper Clubs & Catering Yes, we do both. We ask for a minimum of 12 guests and our chef team can create a one time only menu for you either at the
underground supper club or we'll bring the food to you.
Email us to set your date soon as our weekends fill up
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