Hi ,
There is a food revolution happening around the world in London, New York, and yes, in Vancouver too. Chefs have been encouraging people to respect the animals that they eat, starting with Mr. Fergus Henderson, the owner of St.John restaurant in London who coined the phrase 'Nose to tail' in 2004. People are finally realizing that the whole animal is delicious if cooked correctly. As a result, things are
looking better for the environment and fewer animals are needed as more people decide to eat the whole beast not just the tenderloin. If you have to eat meat, eat it all. In homage to this food philosophy, Chef Jacob Deacon Evans, one of our favourite chefs (formerly of Wildebeest and now a partner in the 5 star Nemesis Cafe) has created a nose to tail that you will remember. Menu below...
THE SPRING LAMB:
A nose to tail
Sat, March 2nd at 6:30pm
You are invited to our underground supper club in Vancouver. If you love lamb, this is your dinner, a 5 course nose to tail, Chef Jacob using smoke, flame and torch to win his way back into our hearts.
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
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This picture is so cheesy, but it is the essence of Italy and we will try to transport you there with Chef Alessandro's authentic Italian cooking and warm smiles:)
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...)
LAST SUPPER featuring the renowned Chef Bruno Feldeisen!
DINNER BY THE SEA
Friday, March 15th at 7pm
James Beard award winning chef, Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club. You also may know him as a pastry judge on TV’s, “The Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four Seasons New York. He will cook for a lucky group of Swallow Tail members at the long table.
Collaborating with him will be our own fabulous pescatarian Chef Natasha Sawyer (Burdock & co) on a six course menu.
Details: Multicourse seafood dinner - 79, Long table style seating at the Swallow Tail secret Supper Club, Byob
JAPANESE KAISEKI DINNER
Sat, March 9th at 6:30pm
A Kaiseki is a traditional multi-course Japanese dinner. 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.
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 traditional matcha tea
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Pescatarians, vegetarians and vegans welcome, as long as we know 7 days prior. Long table seating at the secret supper club in Vancouver, Byob
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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