YEW seafood + bar at Four Seasons Hotel Vancouver presents a lively summer line up of spritzes, sangria and new dishes. Fresh, seasonal offerings combined with a great atmosphere and legendary service make YEW seafood + bar the perfect summer locale.
Longer days, Longer Aperitivo
Forget the curfew, YEW’s Aperitivo Hour gets a late night extension, perfect for longer summer days. Now guests may enjoy specially-priced bites and bevvies during two time slots, from 2:00 to 6:00 pm and then 9:00 pm to close. Offerings include refreshing summer cocktails and sangria for CAD 12, Peroni beer for CAD 5 and CAD 9 pinot gris or pinot noir. The Aperitivo Hour cocktail selection has something for everyone, with classics such as the bubbly Negroni Sbagliato and innovative creations from the bar team such as Madame Collins, a blend of vermouth bianco, gin, Cointreau, soda and Peychaud’s Bitters garnished with a lemon twist and dried rosebuds. Pair the cocktail with seafood-forward small plates such as CAD 4 hand-peeled shrimp tacos, CAD 9 spicy ahi tuna and CAD 9 calamari served with basil aioli.
Splash into Summer with YEW’s Sangria
YEW’s White, Red and Rosé Sangria are back on the menu this summer for a limited time, and these aren’t the traditional blends. White Sangria is a playful sipper featuring white peach, peach liqueur, white cranberry juice and soda. Easy-sipping Red Sangria combines cinnamon, orange, port, berry shrub and soda. Finally, YEW’s wildly popular Rosé Sangria is lively blend of strawberry, basil, black lime, Cointreau, cranberry juice and soda. Sangria is available for CAD 17, and for only CAD 12 during Aperitivo Hour.
Lounge Menu Revamped
Restaurant Chef Evan Morgan introduces new additions to YEW’s Lounge Menu that include crispy pork belly sliders dressed with wasabi mayo and crispy brussels sprouts topped with chili, capers and parmesan. Guests can still enjoy favourites such as the zesty lobster tacos and the Fishermen’s Box, a selection of chilled and raw seafood on ice. The easy-to-share dishes pair perfectly with one of the bar team’s creative cocktails, such as Far From Home, which combines hibiscus-infused vodka, crème de cassis, lime juice and soda for a refreshing summer cocktail.
Media release and images provided by Jason Haugen, Four Seasons Hotel Vancouver.