Wildebeest

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Status: Accepting Reservations
Location
  • 120 W. Hastings Street
    Vancouver BC V6B 1G8
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Angus Striploin, raised locally with love.

Wildebeest (winner of Best New Restaurant and Best New Design - 24th Annual Vancouver Magazine Restaurant Awards) invites you to experience deliciously decadent yet simple country cooking at its finest. set against the history of the Vancouver neighbourhood of Gastown. Explore a locally-sourced farm-to-table menu paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set private dining room.

The menu focuses on delicious local ingredients prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Pekka Tavela, from field to finish. We work closely with surrounding farms and farmers to organically raise healthy, happy animals and grow custom produce. Employing classic butchery traditions and simple, contemporary techniques, Wildebeest presents delicious menus of the season. This is food for food lovers.

Dine Out Dinner Menu

Dine Out Menus are available January 20th to February 5th, 2017
Neighborhood: Gastown Cuisine Type: West Coast Dinner Menu Price: $40 Lunch Menu Price: Gluten-Free Options Available: Yes Vegetarian Options Available: Yes

Appetizer

Game Terrine Huckleberry jelly, violet mustard, country sourdough BC VQA Wine/Beverage Pairing: Arrowleaf Zweigelt 2014, Lake Country

or

Humboldt Squid Crispy Pacific squid, fennel & cucumber salad, chorizo, agrodolce BC VQA Wine/Beverage Pairing: Terravista 'Fandango' Albarino-Verdejo 2014, Naramata

or

Beet Salad Red onion relish, beet & sherry jelly, feta, capers, pear BC VQA Wine/Beverage Pairing: Fairview Cellars Sauvignon Blanc 2015, Golden Mile Bench

Entree

Angus Striploin Smoked potato, charred onions, grilled oyster mushrooms, wild mushroom 'ketchup', fresh herb emulsion BC VQA Wine/Beverage Pairing: Covert Farms 'MDC' Cabernet-Zinfandel 2014, Oliver

or

Pan-Roasted Black Cod Line-caught BC sablefish, heritage bluecorn polenta, popcorn powder, fried collard greens, radicchio BC VQA Wine/Beverage Pairing: Wildebeest Chardonnay-Pinot Gris 2015, Summerland

or

Duck Cassoulet Fennel-spiced Yarrow Meadows duck sausage, white navy beans, rosemary bacon, roasted garlic, orange oil Pairing: Wildebeest Syrah-Gamay Noir 2015, Summerland or Fresh Tagliatelle Roasted wild & foraged mushrooms, fried sage, parmesan snow, brown butter BC VQA Wine/Beverage Pairing: Tantalus 'Juveniles' Pinot Noir 2014, Kelowna

Dessert

Salted Chocolate Tart Bourbon caramel, honeycomb, whipped cream BC VQA Wine/Beverage Pairing: Unsworth Vineyards 'Ovation' Solera, Cowichan Valley

or

Vanilla Panna Cotta Roasted apples, almond crumb, baking spices BC VQA Wine/Beverage Pairing: La Stella 'Moscato d'Osoyoos' 2015, Osoyoos

or

Carrot Cake Caramelized carrot & cream cheese ice cream, toasted coconut BC VQA Wine/Beverage Pairing: Pentage Barrel-Fermented Icewine 2013, Skaha Bench

Special Notes

Wildebeest (winner of Best New Restaurant and Best New Design - 24th Annual Vancouver Magazine Restaurant Awards) invites you to experience deliciously decadent yet simple country cooking at its finest. set against the history of the Vancouver neighbourhood of Gastown. Explore a locally-sourced farm-to-table menu paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set private dining room. The menu focuses on delicious local ingredients prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Alessandro Vianello, from field to finish. We work closely with surrounding farms and farmers to organically raise healthy, happy animals and grow custom produce. Employing classic butchery traditions and simple, contemporary techniques, Wildebeest presents delicious menus of the season. This is food for food lovers.

Beverages, tax and gratuity are extra.

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