Hi ,
Thanks everyone for coming out to our event last Saturday. The winner for 2 tickets to our underground supper club is Jean Yuen!
For everyone else, I would like to offer you a free cocktail as a consolation prize.
I always love it when new guests come out to dine in my home at the Swallow Tail secret Supper Club, we have a ton of new star chefs and delightful menu themes planned for February and March, so just pick one and do it! so to encourage you to finally grab your closest buddy and come do something different and fun in Vancouver, each group of new guests that book a dinner get a free cocktail each. The dinner list is below, hope to see you soon.
All dinners are byob, long table seating, Swallow Tail members and their guests only (that's you), secret address given upon booking in Vancouver. Email us to claim the free drink for any dinner in Feb/March and if you're a newbie (have never been to a supper club).
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
Chef Alessandro Vianello (formerly of Wildebeest/Bufala/Arc) will create 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, and 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 with textures of local squash, radicchio with bagna cauda, red wine sauce
Coffee - Chocolate - Cream
Coffee and cream custard, flourless chocolate cake, coffee gel, and crunchy bits
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.
ONLY 10 TICKETS LEFT!
THE KITCHEN SINK DINNER
Friday, Feb 22nd at 7pm
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...
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.
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. The chefs will be showcasing a traditional Cha-kaiseki where the food is very ingredient focused and respectful of the environment.
We'd like to welcome a new guest chef to the supper club, Tomoko 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 fresh fish from 46 South which is one of the most sustainable fisheries in the world. A traditional tea will be served at the end of dinner to
close.
Pescatarians, vegetarians and vegans welcome, as long as we know 7 days prior - 79
ONLY 6 TICKETS LEFT for this SATURDAY!
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
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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