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  • 120 W. Hastings Street
    Vancouver BC V6B 1G8



Wildebeest (winner of Best New Restaurant and Best New Design - Vancouver Magazine Restaurant Awards 2013) invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery 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 underground wine bar.

The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Wesley Young, 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 between Jan 16 and Feb 1, 2015


Neighborhood: Gastown Vegetarian Options Available: Yes Cuisine Type: Canadian Dinner Menu Price: $38 Gluten-Free Menu Option: Yes


Appetizer 1: Bison Carpaccio Black olive & soy vinaigrette, crispy burdock, arugula BC VQA Wine Pairing: Tantalus 'Clone 93' Pinot Noir 2012


Appetizer 2: Hazelmere Farm Radicchio Salad Butter lettuces, toasted almonds, grated ricotta, mandarin orange BC VQA Wine Pairing: Joie 'A Noble Blend' 2013


Appetizer 3: Sous-vide Steelhead Trout North Arm Farm beets, compressed apple, bergamot, honey BC VQA Wine Pairing: Joie 'A Noble Blend' 2013


Entree 1: The 'Chicketta' Roasted winter squash, Brussels sprout leaves, crispy bacon Supplement - seared foie gras BC VQA Wine Pairing: Wildebeest Viognier 2013


Entree 2: Angus Reserve Striploin Creamed leeks, salt-baked sunchokes, hay jus Supplement - roasted veal sweetbreads BC VQA Wine Pairing: Wildebeest Syrah 2013


Entree 3: Pan-Seared Cod Saltspring Island mussels, tomato & saffron sauce, smashed potatoes, fresh chives Supplement - sautéed Sidestripe prawns BC VQA Wine Pairing: Tantalus 'Clone 93' Pinot Noir 2012 or Sweet Onion & Barley Risotto (V) Slow-cooked farm egg, roasted mushrooms, melted fontina cheese, crispy swiss chard, garlic scapes Supplement - shaved black truffles BC VQA Wine Pairing: Blue Mountain Pinot Gris 2013


Dessert 1: Wildebeest 'Cheesecake' Strawberry sorbet, pastry crumble BC VQA Wine Pairing: Pentage Ice Wine 2011


Dessert 2: A Rather Lavish Bread Pudding Chocolate ganache, bourbon-maple anglais BC VQA Wine Pairing: Pentage Ice Wine 2011

Special Notes

Special Notes: Wildebeest presents a fantastically delicious menu, perfect for the winter season! As with all our menus, ingredients are sourced locally & ethically, are of the highest quality available. You'll also find at least one vegetarian and/or gluten-free option per course, and other dietary restrictions can be happily accommodated if notified at time of booking. Thank you for joining us for Dine Out Vancouver 2015!

Beverages, tax and gratuity are extra.



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