Bacchus Restaurant & Lounge, located inside Vancouver’s only Relais & Chateaux property Wedgewood Hotel & Spa, continues to celebrate the changing seasons with the launch of its new fall winter menu. Available now, executive chef Stefan Hartmann has created an exquisite line-up of dishes featuring the warm flavours and fresh ingredients of fall, from a Pumpkin Soup, Squash Ricotta Gnocchi, to a Crispy Seared Dry Aged Duck with braised red cabbage and chestnuts. Reservations are available online.
“Autumn is one of my favourite times of year at Bacchus, as our dining room comes even more alive amidst the lush, deep velvets and textures of our restaurant, buzzing with energy, in addition to the warmth from our fireplace in the lounge,” says Elpie Marinakis, co-owner and managing director of Wedgewood Hotel & Spa, which recently received one of Vancouver’s first MICHELIN Keys. “Chef Stefan’s menu is the perfect pairing for this season – all the rich flavours of fall, but skillfully created for a light and balanced experience. We’ve also kept two guest favourites from summer – our seafood towers and platters – which are great for sharing.”
New additions include appetizers such as: fresh Albacore Tuna Leche De Tigre with coconut, Calamansi, chili oil, and pickled shallot; and Belgioioso Burrata with honey roasted root vegetables, slow braised napa cabbage, and focaccia. Guests can then enjoy a Pumpkin Soup or Gorgonzola Walnut Ravioli before moving onto the main course.
Fall menu entree highlights include: Squash Ricotta Gnocchi with pumpkin seeds, brown butter, and sage; Pan Roasted Lamb Saddle with bean cassoulet, broccolini, oven-dried tomatoes; and Crispy Seared Dry Aged Duck with braised red cabbage, chestnuts, palffy dumpling, and duck jus.
For dessert, pastry chef Samson Iza-Fellows has added a vegan-based Espresso Tiramisu and Trio of Chocolate Millefeuille to the menu, as well as new seasonal sorbets and ice cream.
“It has been a wonderful fall season thus far, with the return of our popular Afternoon Tea service and Bacchus being honoured with its third Michelin Guide-recommend recognition for a third year in a row,” adds Hartmann. “I’m incredibly proud of our team, and look forward to having guests try our new fall dishes.”
Reservations are recommended. For more details and to book, please visit https://wedgewoodhotel.com/dining/bacchus-restaurant.
