Only 10 tickets left!
ITALIAN VALENTINE'S DAY DINNER
For lovers and friends, a seven course Italian theme dinner by Chef Alessandro Vianello (formerly of Wildebeest/Bufala/Arc). A sumptuous feast inspired by
the theme of love and Italy...
Oysters - Caviar - Apple
Acadian caviar, and apple foam
Mushrooms - Celeriac - Mustard
Warm mushroom salad, celeriac puree and chips, pickled mustard seeds, truffled creme fraiche
Veal - Tuna - Capers
Veal and tuna crudo, caper aioli, sourdough bread
Tortelinni - Brodo - Mortadella
Mortadella tortellini en brodo, prosciutto and Parmesan broth, thyme oil
Squid - Ink - Polenta
Squid cooked in its own ink, with polenta and tomatoes
Beef - Squash - Radicchio
Braised beef, squash, radicchio with bagna cauda, red wine sauce
Coffee - Chocolate - Cream
Coffee and cream custard, flourless chocolate cake
Seven Course Dinner & cocktail - 99
A private room available for one lucky couple - 150 pp
Feb 14th, 7:00-10pm - at the secret supper club in Chef Robin's home kitchen (secret address given upon booking...)
ONLY 2 tickets left
SALUTE TO THE MEDITERRANEAN
by Chef Sarah Robinson
Sat, Feb 23rd, 6:30-9:30pm
Chef Sarah was dying to create a warming dinner for you based on her favourite Mediterranean dishes like smokey paprika seafood stew, preserved lemon and green olive poached chicken, whiskey drizzled babaganoush and grilled artichoke with rosemary. And for dessert, honey roasted pears with mascarpone, pistachio and philo. Five fabulous courses, only 16 seats left -
69
Details: Vegetarians welcome, just email us for this option 7 days prior.
SOLD OUT
THE KITCHEN SINK DINNER
Friday, Feb 22nd
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).
NEW DINNER with Chef Bruno...
DINNER BY THE SEA
Friday, March 15th at 7pm
For those that love seafood, Chef Bruno collaborates with our own fabulous pescatarian Chef, Natasha Sawyer (formerly of Burdock & Co)
Details: Multicourse seafood dinner - 79, Long table style seating at the Swallow Tail secret Supper Club, Byob
THE SPRING LAMB:
A nose to tail
Sat, March 2nd at 6:30pm
Welcome back Chef Jacob Deacon Evans, one of our favourite all time chefs. Formerly of Wildebeest, Supermarina and now taking the rains of the 5 star Nemesis Cafe in downtown Vancouver. I begged him to come back for an annual dinner at the Swallow Tail secret Supper Club and he agreed, yay us. If you love lamb, this is your dinner, a 5 course nose to tail using smoke, flame and torch to win his way back into our
hearts. - 79
JAPANESE KAISEKI DINNER
Sat, March 9th at 6:30pm
A Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.
We'd like to welcome a new guest chef to the supper club, Tomoku Tahara from Japan. Her cooking style is Japanese shojin (monk food) with a few western twists. She will be partnering with the honourable Chef Heather Dosman to create an amazing spin on Kaiseki using local fresh BC fish and produce. A traditional tea
ceremony will also be demonstrated at the end of the dinner.
Pescatarians, vegetarians and vegans welcome, as long as we know 7 days prior. - 79
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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