Hi ,
Thanks everyone for coming out to our event! 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 and also welcome you to our members list which gets you access to our underground dinners.
Swallow Tail secret Supper Club invites you to dine the your chefs home kitchen, 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).
Only 6 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...)
NEW DINNER with Chef Bruno Feldeisen our renowned judge on TVs the Great Canadian Bake Off...
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. At the underground supper club in Vancouver.
LAMB NOSE TO TAIL
Menu teasers...
Tartare
Sourdough crisps, pickled mustard seed & yolk jam
Ribs, crisped
Overnight roast ribs glazed with apricot over heirloom polenta
Tender neck, sous vide
Slow cooked & seared, celeriac, celery & chestnut agro dolce
Saddle ‘a la reform’
Whole roasted racks on the bone, with breadcrumb, pommel puree & sauce reform
+ a surprise course
- 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.
KAISEKI MENU
Rice roasted celeriac soup, chestnut & pea rice, tsuekemono
Medai (Blue nose fish) crudo, yuzu (oyster mushroom crudo, yuzu)
Stuffed water chestnut, braised winter greens
Prawns with marinated burdock, turnip, carrot
Roasted mackerel, smoked 3 yr miso (Tempea Tempeh, smoked 3 yr miso)
Assorted mochi served with matcha
-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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