Share the Love: Wildebeest sets the mood with decadent Valentine’s Day Dinner service for two or four

Share the Love: Wildebeest sets the mood with decadent Valentine’s Day Dinner service for two or four

Gastown Destination Turns the Lights Down Low for Romantic Multi-Course Menu Offering ‘Double Date’ Four-Top Option, Feature Cocktail, Wine Pairings

Wildebeest will help guests show — and share — their love by hosting a special Valentine’s Day dinner service in its intimate Gastown dining room on Thursday, February 14.

Created by Executive Chef Ian McHale, Wildebeest’s Valentine’s Day menu features a three-course feast that offers guests a choice of such indulgent dishes as Atlantic turbot with Salt Spring Island mussels, wild boar belly with burnt onion consommé and grilled bison flat iron. Each couple will also enjoy a Valentine’s dessert for two of dark chocolate mousse with espresso crumb, cocoa nibs and milk ice cream.

Tickets to Wildebeest’s Valentine’s Day dinner service — which also features such add-on enhancements as seared foie gras, spot prawns, scallops and butter-poached lobster — are $69 per person plus tax and gratuity, with special ‘Double Date’ tickets for four-tops available for $64 per person++. Optional 3 oz. and 5 oz. wine pairings selected by Wine Director Christina Hartigan are also offered for an additional charge.

Bar Manager Alex Black will also help get guests in the mood via a Valentine’s Day feature cocktail called ‘Hastings Club’. A lovers-friendly libation inspired by the ‘Clover Club’, Black’s unique spin on the classic cocktail mingles gin, orgeat, chocolate vanilla syrup, champagne vinegar and egg white and is finished with hibiscus dust.

WILDEBEEST VALENTINE’S DAY DINNER MENU
— $69 per person plus tax and gratuity, $64 per person plus tax and gratuity for tables of four —
wine pairings and feature cocktail available for an additional charge
— First Course —
choice of:Albacore Tuna
compressed cucumber, pickled wakame, hon dashi
Domaine de la Pepière Melon 2017 | Loire Valley, FR

French Country Pâté
smoked boar brioche, quail egg, coronation grapes, hazelnuts, nasturtium, olive oil
Domaine Calot Gamay 2016 | Beaujolais, FR

Salt-Baked Beets
grand fir, Colston Bassett, preserved salmonberries, pickled pumpkin, maple granola
Planeta Dorilli Frappato 2016 | Sicily, IT

— Main Course —
choice of:

Roast Crown Prince Pumpkin
sage gnocchi, hay-toasted ricotta, pumpkin seeds, fig
add seared foie gras +15

Kutatás Pinot Gris 2017 | Vancouver Island, BC

Atlantic Turbot
Salt Spring Island mussels, saffron velouté, charred leeks, tarragon
add spot prawns +12

Roche Chardonnay 2016 | Naramata, BC

Wild Boar Belly
burnt onion consommé, balsamic-glazed heirloom carrots, toasted pecans, fresh thyme
add scallop +15

Château Clinet Merlot 2014 | Bordeaux, FR

Bison Flat Iron
grilled bison, celeriac purée, tartiflette au Reblochon, rosemary, Bordelaise
add butter-poached lobster +25

Wildebeest Merlot/Sauvignon 2015 | Oliver, BC

— Valentine’s Dessert for Two —

Dark Chocolate Mousse
espresso crumb, cocoa nibs, milk ice cream
Narrative ‘Fortified’ Syrah N/V | Summerland, BC

RESERVATIONS
Tickets to Wildebeest’s Valentine’s Day dinner can be purchased online via the restaurant’s website. As there are a limited number of seats available, advanced reservations and ticket purchases are required and tickets without reservations cannot be honoured.

For more information about Wildebeest, go to 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 eat@nullwildebeest.ca.

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, 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 | Happy Hour Mon – Sun 5 – 6 p.m. | Dinner Mon – Sun 5 p.m. – late | Brunch Weekends & Holidays 10 a.m. – 2 p.m. | 604-687-6880 | wildebeest.ca

Facebook: /wildebeestyvr | Instagram: @wildebeestyvr | Twitter: @WildebeestYVR

Media release and images provided by Jessica Napier, SMC Communications Inc.

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