Gastown Hotspot Ushers in the New Year with Signature
Seasonally Inspired, Ingredient-Driven Four-Course Feast with Optional Wine Pairings
Wildebeest is inviting revellers to take part in a deliciously decadent New Year’s Eve celebration when the Gastown hotspot hosts a four-course feast with optional wine pairings to ring in 2018 on Sunday, December 31.
With seatings beginning at 5 p.m., Wildebeest will capture the imagination of guests via plate and palate alike with Chef Ian McHale’s comforting and exciting menu featuring such locally sourced highlights as Game Croquette, Handmade Ravioli, Sablefish & Razor Clams, and Bourbon Bread Pudding served in the restaurant’s warm and lively dining quarters.
Tickets to the exclusive New Year’s Eve dinner service are available for $89 per person plus tax and gratuity. Guests can also enjoy an eclectic lineup of Old- and New-World wine pairings selected by Wildebeest Wine Director Justin Everett for an additional $48 (3 oz.) or $64 (5 oz.) per person.
wine pairings available for additional $48 (3 oz.) or $64 (5 oz.) per person
Blue Mountain ‘Gold Label’ Brut N/V Pinot Noir/Chardonnay — Okanagan Falls, BC
– First Course –
venison-stuffed lamb belly, pickled pumpkin, winter squash purée, herb crumb
Tantalus ‘Juveniles’ 2015 Pinot Noir — Kelowna, BC
freshly picked crab, crispy seaweed, shellfish broth, egg white mayonnaise, cucumber
Soto y Manrique ‘Tinita’ 2015 Verdejo — Rueda, Spain
locally sourced celeriac, roasted apple purée, toasted seed crumb, apple cider vinegar
Badenhorst ‘Secateurs’ 2016 Chenin Blanc – Swartland, South Africa
– Second Course –
36-month aged comté, burnt onion consommé, thyme oil
Black Hills 2015 Roussanne — Black Sage Bench, BC
– Main Course –
Wagyu Steak & Ox Tongue
grilled Canadian Wagyu beef, braised ox tongue, charred onion petals, bone marrow
gremolata, sweet potato terrine, parsley purée
Stina 2015 Cabernet Sauvignon/Plavac Mali — Brac, Croatia
Sablefish & Razor Clams
line-caught sablefish, poached razor clams, roasted sunchokes, hon dashi
Louis Jadot Bouzeron 2014 Aligoté — Burgundy, France
hand-rolled pasta, wild & cultivated mushrooms, shaved black truffle, caramelized fig purée
Pico Maccario ‘Lavignone’ 2015 Barbera — Piedmont, Italy
whole-roasted quail, chanterelle mushrooms, poached salsify, vanilla jus, chestnuts
Quinta do Convento 2008 Touriga Nacional/Touriga Franca — Douro, Portugal
– Dessert –
Bourbon Bread Pudding
freshly baked bread soaked in bourbon, rosemary custard, dried apricot
La Stella ‘Moscato D’Osoyoos’ 2016 Muscat — Oliver, BC
70% dark chocolate, orange gel, honeycomb
Unsworth ‘Ovation’ Solera Maréchal Foch — Cowichan Valley, BC
Tickets to Wildebeest’s New Year’s Eve dinner service are $89 per person plus tax and gratuity with optional wine pairings available for an additional $48 (3 oz.) or $64 (5 oz.) and are available at https://wildebeest.ca/events. As there are a limited number of seats available, advanced reservations and ticket purchases are mandatory and tickets without reservations will not be honoured.
Wildebeest’s signature smoked olives are now available to take home! The perfect addition to a holiday charcuterie board, savoury smoked Castelvetrano olives are available for purchase at the restaurant for $15. Wildebeest gift cards are also available online starting at $25 and can be shipped to recipients within Canada or picked up at the restaurant.
For more information about Wildebeest, go to www.wildebeest.ca, become a fan of /wildebeestyvr on Facebook and follow @WildebeestYVR on Twitter and Instagram. Wildebeest also offers private dining spaces available to be booked for evening and weekend events. For more information, enquiries and pricing for private functions, call 604-687-6880 or email email@example.com.
ABOUT WILDEBEEST | Located in a refurbished 19th-century building in the heart of Vancouver’s historic Gastown district, Wildebeest offers decadent yet simple country cooking in a multi-level space that features a cocktail bar and lounge, open-concept kitchen, warm and inviting dining room with banquette seating and an intimate ‘Underbelly’ private dining room. Employing classic butchery traditions and contemporary techniques, Executive Chef Ian McHale and the culinary team work closely with nearby farms and suppliers to develop delicious menus that change with the seasons. Dishes are paired with a diverse selection of Old- and New-World wines and a carefully crafted, award-winning cocktail list for a truly unforgettable dining experience.