Bacchus Restaurant & Lounge, located inside Vancouver’s only Relais & Châteaux property, the Wedgewood Hotel & Spa, invites guests to experience its new spring/summer dinner menu by executive chef Stefan Hartmann and pastry chef Samson Iza-Fellows. Highlighting the season’s freshest local produce, premium cuts, and West Coast seafood, the menu introduces Bacchus’s first-ever From the Grill selection and captures the elegance and simplicity that define Bacchus’s European culinary-style. Guests can make reservations now online at wedgewoodhotel.com.
“This menu feels especially exciting for us,” says Elpie Marinakis, co-owner and managing director of Wedgewood Hotel & Spa. “It still carries the heart of Bacchus – elegant, thoughtful, and seasonal – but there is even more collaboration amongst the kitchen team, together with Chefs Stefan and Samson. The result is a fresh contemporary take on some of our classics, including flavours such as lobster with leche de tigre and subtle details such as hand-cut herbs.”
Seasonal standouts include the Spring Pea Risotto, featuring fresh peas, lemon verbena, and shaved ricotta salata. Fresh BC seafood includes: the Haida Gwaii Halibut, a coastal favourite, paired with artichoke purée, asparagus, green olives, and a lemon thyme beurre blanc; and the BC Wild Salmon with house-made smoked tomato vinaigrette and seasonal vegetables.
New this season is the From the Grill menu, offering a selection of expertly grilled proteins, including a 16oz bone-In ribeye, filet mignon, and Fraser Valley chicken supreme. Guests can choose from a range of house sauces such as béarnaise, green peppercorn, chimichurri, or red wine jus, and further their meal with complementary sides such as grilled asparagus or truffle parmesan fries.
“We wanted to introduce a grill menu that honours classic techniques, while offering guests choice,” adds Hartmann. “Each cut is prepared with care, while allowing the ingredients and their quality to speak for themselves with our house-made accompaniments.”
For a sweet finish, Iza-Fellows has created a seasonal raspberry & rhubarb mousse, featuring strawberry sumac compote, freeze-dried rhubarb, house-made strawberry elderflower sorbet, and a crisp almond lace.
For more information, please visit wedgewoodhotel.com/dining/bacchus-restaurant.