Restaurant Sets the Mood for Romance on Wednesday, February 14 When Executive Chef Ian McHale Serves Four-Course, Seasonally Inspired Feast with Optional Wine Pairings 


t’s ‘ready, set, romance’ when the staff at Wildebeest play cupid and host a one-night-only four-course Valentine’s Day dinner service in the warm and inviting dining quarters of the Gastown restaurant on Wednesday, February 14 beginning at 5 p.m.

Featuring a sumptuous menu created by Executive Chef Ian McHale, Wildebeest’s Valentine’s Day service offers a set menu comprising such locally sourced and thoughtfully prepared fare as Duck Carpaccio, Porcini Risotto, Seared Ling Cod, Game Lasagna and a special dessert course of Earl Grey Panna Cotta for two. The Valentine’s Day dinner is offered at $69 per person plus tax and gratuity with optional wine pairings selected by Wildebeest Wine Director Justin Everett for an additional $35 per person.

– $69 per person plus tax and gratuity –
wine pairings available for additional $35 per person

– First Course –
choice of:

Crab Salad
freshly-picked crab, crispy seaweed, hon dashi, egg white mayonnaise, cucumber
Tyler Harlton Viognier 2016 | Summerland, BC

Salt-Baked Celeriac
Klippers Organics celeriac, roasted apple purée, toasted seed crumb, maple-mustard vinaigrette
A Sunday in August Riesling 2016 | Similkameen, BC

Duck Carpaccio
smoked duck, pickled figs, olive tapenade, fennel, candied pistachio crumb,
orange and sherry gel
Tawse Pinot Noir 2013 | Niagara, Ontario

– Second Course –

Handmade Ravioli
36-month aged comté, burnt onion consommé, thyme oil
Black Hills Roussanne 2015 | Black Sage Bench, BC

– Main Course –
choice of:

Porcini Risotto
crispy sunchokes, foraged mushrooms, parmesan, sage oil
Arrowleaf Zweigelt 2015 | Lake Country, BC

Seared Ling Cod
torched wagyu lardo, red cabbage purée, smoked mussels, sous vide salsify, pickled daikon
Haywire Gamay Noir Rosé 2016 | Summerland, BC

Game Lasagna
braised goat and venison, handmade pasta, pickled blackberries,
mushroom and madeira purée, crispy leeks, bordelaise
Matteo Correggia Nebbiolo 2013 | Piedmont, Italy

Cache Creek Flat Iron Steak
oxtail croquette, glazed short rib, carrot purée, roasted and pickled heirloom carrots, onion ash
Truchard Cabernet Sauvignon 2014 | Carneros, California

– Valentine’s Dessert for Two –

Earl Grey Panna Cotta
dark chocolate brownie, cherry sorbet, honeycomb
Unsworth ‘Ovation’ N/V | Vancouver Island, BC

Wildebeest Game Lasagna
“Between a truly decadent menu, an eclectic list of New- and Old-World wines and cocktails, and our inviting and intimate setting, we’ve got the goods to help our guests set the stage for a Valentine’s Day experience unlike any other,” says McHale.
Wildebeest Wines

Wildebeest, which recently celebrated its fifth anniversary, will also take part in the 2018 edition of the Dine Out™ Vancouver Festival. The annual culinary festival takes over the city from Friday, January 19 to Saturday, February 4 and features 17 days of gastronomic events and prix-fixe menus at 300-plus restaurants. During Dine Out, Wildebeest will offer a three-course set menu for $40 per person plus tax and gratuity, with 3 oz. and 5 oz. wine pairings also available for an additional $25 or $35, respectively.

Reservations for Wildebeest’s Dine Out offerings and Valentine’s Day Dinner service are highly recommended and can be made via OpenTable or by calling the restaurant at 604-687-6880. During these special events, there will be no à-la-carte dining options available from January 19 to February 4, and on February 14.

For more information about Wildebeest, visit, 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 protected].

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.

120 W Hastings St, Vancouver, BC  V6B 1G8 | Dinner Mon – Sun 5 p.m. – late | Brunch Sat – Sun 10 a.m. – 2 p.m. | 604-687-6880 |

Images Jonathan Norton

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