L’Abattoir Celebrates the New Year with Two Stellar Dining Experiences
Gastown’s acclaimed dining room ushers in the new year with a special dinner,
followed by a reunion with Victoria’s Ugly Duckling in January 2026
Gastown is Vancouver’s original hospitality ’hood, and this New Year’s Eve, L’Abattoir, a jewel of the nightlife and culinary quarter, stages a sparkling elegant end-of-year celebration in its charming heritage building.
Executive Chef Jasper Cruickshank and Chef de Cuisine Baker Hsu offer a refined five-course menu that’s a fitting send-off to 2025, and a beautiful occasion to welcome 2026. Make it even more memorable with optional wine pairings from Head Sommelier Peter Van de Reep, showcasing the final menu of the year with curated bottles from a deep cellar.
“I can’t wait to bring this menu to life with beautiful wines,” says Peter. Champagnes will be paired with a canapé of Dungeness crab toast, a first course of bluefin tuna with orange, cucumber and pickled chili, and a second course of roasted sablefish in velouté. For the main course, options include beef striploin with foie gras, served alongside a rich pour of Brunello di Montalcino, or scallops with potato gnocchi, perfectly paired with ‘Cuvée 746’ Extra Brut.
Dinner is $195 per guest (paid at time of booking, exclusive of taxes and gratuity) and optional wine pairings are an additional $155 per guest (order upon arrival). More details and reservations here.
Ugly Duckling x L’Abattoir Collaborative Dinner (January 27, 2026, 6–9 pm)
In celebration of Dine Out Vancouver Festival, and presented by S.Pellegrino, a special collaboration between L’Abattoir Executive Chef Jasper Cruickshank and guest Chef Corbin Mathany of Ugly Duckling in Victoria continues, marking the finale of their two-part dinner series. Hosted in L’Abattoir’s Private Dining Room, this one-night-only event brings together two thoughtful West Coast chefs who share a deep respect for seasonal ingredients, refined technique and creative expression.
“Chef Corbin truly impressed us with his take on seasonal, coastal cuisine, specific to a very unique setting in Victoria’s Chinatown,” says Jasper. Since opening in 2023, Ugly Duckling has earned acclaim for inventive nose-to-tail cooking and close relationships with Vancouver Island producers. “We’re excited to welcome him into our kitchen!”
Following the sold-out dinner at Ugly Duckling this past November, the chefs will reunite through a menu that highlights their similar, yet subtly different ways of celebrating local ingredients and storytelling through food. For example, Ugly Duckling’s famous scallion and miso-laminated milk bread, and second course of Parry Bay Farms lamb shoulder agnolotti with black garlic, shaoxing wine, and shiso, demonstrate its Asian-inflected style. The first-course steelhead crudo with nước chấm gelée and crispy rice, and third course of beef striploin with potato pavé and green peppercorn jus, showcase L’Abattoir’s locally inspired French cuisine.
This multi-course tasting menu promises an ingenious exchange of ideas and flavours, complemented by wine or non-alcoholic beverage pairings selected and presented by L’Abattoir’s Head Sommelier, Peter Van de Reep. Vancouver Island wines, such as L’Abattoir’s bespoke bottling of Averill Creek Pinot Noir ‘Sur la Côte’ will be spotlighted.
Dinner is $195 per guest (paid at time of booking, exclusive of taxes and gratuity). Guests will be seated at communal tables and will enjoy a beverage-paired menu (non-alcoholic options are available if requested in advance). More details and reservations here.