DINE OUT VANCOUVER FESTIVAL AND THE VANCOUVER CONVENTION CENTRE PRESENT FLAVOURS UNVEILED

For two nights only, this one-of-a-kind experience has you a part of an exclusive 30-person group touring the Convention Centre kitchen, while allowing your taste buds to also take a journey through cuisines inspired by Vancouver neighbourhoods. Enjoy an interactive reception style event, unveiling flavours from station to station and showcasing an exquisite menu prepared by our world-class culinary team using fresh, local and seasonal ingredients. This is truly one of the city’s most unique dining experiences.

TO START

BC wild smoked sockeye salmon, Bannock, crème fraîche, Northern Divine caviar, gold dust, local cress

Yam and corn cake, cilantro, served with vegan caramelized onion dip • ve gf  

* Kitchen tour with small plates made live

Miso sablefish, braised beef, served with cauliflower espuma, chive oil, local cress • gf

* Passed in the kitchen

Pollo a la Brasa (Peruvian chicken skewer) with aji verde sauce • gf df

Torched Okanagan Brie, Mission figs, house-made mostarda, crisps • v

GRANVILLE ISLAND SEAFOOD BAR 

Snow crab claws • df gf

Classic shrimp cocktail • df gf

Tuna tataki with wakame salad • df gf

Tokyo salmon, daikon salad, yuzu ponzu • df

Grilled Humboldt squid with lemon, caper, anchovy vinaigrette • df gf

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Maple-Mignonette, lemon, house hot sauce and cocktail sauces • df gf

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Artisanal bread rolls, grilled focaccia and naa • v

Mezze bar:

Beet hummus • ve gf

Chipotle and lime hummus • ve gf

Muttabal • v gf

Tzatziki • v gf

In-house marinated olives • ve gf

VSOP Tuscan olive oil • ve gf

Aged balsamic vinegar • ve gf

COMMERCIAL DRIVE

Roasted bison striploin • gf df

Foie gras mashed potato, natural jus • gf

Served with blackberry chutney, Bannock • v

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Vietnamese mini banh mi

Lemongrass chicken served with pickled vegetable, cilantro, daikon on a mini sub • df  

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Tandoori paneer wrap • v

Hand rolled chapatti, grilled red pepper & onion, grilled cabbage

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Char sui roast pork • df

Dan dan noodles, oyster mushroom, chili, preserved vegetable • v

Grilled broccolini with chili and parmesan • v gf

BC mushroom rice • v gf

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Chimichurri Queijo de Coalho (Brazilian cheese) skewer, red pepper, zucchini • v

KITSILANO SWEETS

Mini chocolate roulade • v

Black sesame craquelin profiteroles (contains pork gelatin)

Lemon kalamansi tart, whipped meringue • v

Chocolate cauliflower cream, cocoa streusel • ve gf

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Freshly brewed Moja Organic coffee and TEALEAVES tea

Coffee service condiments: milk, cream, oat milk, sugar

Tea service condiments: sliced lemons, honey 

Wine pairings will be served and are exclusively British Columbia VQA (Vintners Quality Alliance)

Dietary Indicators:

ve – Vegan

v – Vegetarian

gf – Gluten Free

df – Dairy Free

Note: We are not a certified nut or gluten free facility. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe for people with allergies of intolerance to particular ingredients.

* Menu offerings have been designed to provide options for the majority of dietary restrictions. Unfortunately specialized meal requirements cannot be accommodated