You're invited to the underground supper club, Chef Robins home, where guest chef, Alessandro Vianello (Wildebeest/Bufala/Arc) will create a sumptuous feast inspired by the theme of love. However, this is NOT a dinner just for
lovers, come with friends you love for an evening of good eating, fun and good people. Chef Robin will create a greeting drink to wet your whistle and start the evening with a bang.
VALENTINE'S DAY DINNER
For lovers and friends, a seven course dinner and cocktail - 99
A private room available for one lucky couple - 150 pp
Featuring Chef Alessandro Vianello development chef for Wildebeest/Bufala
Details:
Only 26 tickets, long table style seating, multi-course dinner, greeting drink and the friendliest service team in town.
ONLY 10 TICKETS LEFT!
For those that miss out on our first dinner with French chef, Bruno Feldeisen (CBC's Great Canadian Bake off judge, James Beard award winner, Yew Restaurant). Collaborating with him will be our own Chef Heather Dosman (Acorn/Farmer’s apprentice/Existential Eating) on a six course menu.We're calling this...
The Kitchen Sink Dinner
Friday, Feb 22nd at 7pm
If you are an adventurous food lover that really cares about the world, this is the supper for you. This feast is like a nose to tail of a mythical beast. The chefs are really concerned about food waste and their carefully considered menu is a nod to tasty parts that the butcher throws away. Halibut cheeks are one of the most lovely parts of the fish that tend
to get ignored or beef tongue, they'll magically turn into a tender savoury pastrami. It will be one of the most creative menus that you'll ever have the pleasure to taste.
Details: 6 Courses for 69... amazing. BYOB. Your invited to dine at Chef Robin's home, long table seating at the supper club for Members (that's you) and their guests only. Secret address given upon booking. Book your tickets now...
ONLY 24 TICKETS LEFT!
SECRET SUPPER SOIREE
Our creation for Dine Out Vancouver
A sold out 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. It’s a culinary road-trip like no other with Chef Heather Dosman and James Beard award winning pastry Chef Bruno Feldeisen on dessert! Jan 19 (SOLD OUT), 26, Feb 1, 2
Foragers Report:
Morel mushrooms are one of BC's top expensive food exports. Wild harvesters usually start in springtime in last years forest burn sites. These mushrooms are meaty and firm and so tasty. A while back, I heard that the US and China were having some success in cultivating these mushrooms, so I kept my eye on the morel prices to see if they'd make a major dent in our market. My mushroom
supplier, Ponderosa mushrooms, just sent me a message advertizing morels from China today... wow that's really early and they are about $5/lb cheaper than the local product. So if you are thinking of becoming a morel hunter, my advice is to think again:) More info on how to hunt for morels for your own dinner here.
Plan your next dinner party at the Swallow Tail secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12-24 guests to book a private room and our chef team can create a one time only menu for you at the underground supper club. And, yes, we also cater. Our dates are booking up for winter, so Email us soon if you want to hold a date.
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