Coal Harbour’s elegant and modern newcomer NOX will celebrate its first-ever holiday season with an impressive roster of special features and multi-course menus, culminating with a sparkling New Year’s Eve soirée complete with live music and bubbles.
Holiday Cocktails: A trio of new festive cocktails are perfect for toasting to the season and are sure to keep you merry and bright. Warm up with a Winter Old Fashioned ($17) made with Woodford reserve, cinnamon syrup, and chocolate bitters. Sip on something sparkling with the Bona Dea ($15) which features Prosecco, raspberry gin, simple syrup, and egg white, or get cozy with Heims ($14) which is made with dark rum, Amaro, simple syrup, egg white and Cascadian bitters – perfect for a moody Vancouver winter’s eve.
Seasonal Canapés: For nibbling while you sip, NOX is offering new seasonally-inspired canapés, showcasing Chef Sam Fabbro’s skillful melding of traditional Italian flavours and regional Pacific Northwest ingredients. Priced at $3 to $5, the small bites include dishes like a Braised Turkey Arancini with cranberry and rosemary, Smoked Apple & Parsnip Spoons, and a Bison Tartare Crostini with mulled wine reduction.
Holiday Menus: A duo of merry menus perfectly illustrate NOX’s passion for bringing people together with food. A three-course dinner ($80 per person) begins with an appetizer of Roast Parsnip & Smoked Apple Salad, followed by a main of Braised Turkey Leg with wild mushroom risotto and a Warm Root Vegetable Salad. For dessert, choose from Yuzu Cheesecake or an Italian Christmas classic, Panettone. For a more fulsome feast, a six-course menu, served family-style ($170 per person), draws deeply from NOX’s Italian side, beginning with a selection of antipasto, a first course of Spaghetti al Nero de Seppia (Squid ink pasta with octopus and chickpeas), followed by a two-dish second course of Grilled Sturgeon with polenta and Prime Rib with salsa verde and potato pave, and a dolci of Panettone. Optional wine pairings are available for both holiday menus for an additional charge.
New Year’s Eve Dinner: NOX has a show-stopping evening planned for December 31, featuring live music from pianist Jimi James, who will fill the dining room with exciting renditions of jazz and bebop classics of the 40s, 50s and 60s, joined by double bassist Brad Pearson. The five-course dinner kicks off with a Ham Hock and Parsley Terrine, followed by a filled pasta course of Anolini with stewed Pacific octopus, and a West Coast Italian surf-and-turf pair of Grilled Sturgeon and Beef Tenderloin for the mains. A sweet finish to the meal, and your year, comes with a dessert of Pandoro – Italian Christmas cake – with Amaro syrup.
Tickets for New Year’s Eve at NOX are $150 per person, and include tax, gratuity, and a complimentary glass of bubbles. Wine pairings, curated by Wine Director Lucy Nahacka, are available to order with dinner for an additional $80, and the cocktail and wine menu will be available to order from as well. Reservations for New Year’s Eve are available through OpenTable.
