This Vancouver restaurant's show-stopping fall menu is a must-try (PHOTOS)
Vancouverites have had a place in their hearts for hotel bars and restaurants for a long time, and when you look at the calibre of the ones in this city, it’s not hard to see why.
Many of the eateries tucked into long-time hotels are culinary institutions in Vancouver, and that’s proven by them standing the test of time.
One of those places is Bacchus Restaurant & Lounge, which is currently celebrating its 35th anniversary.
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This Hornby Street spot is located inside Vancouver’s only Relais & Châteaux property, the Wedgewood Hotel & Spa, and is known for its seriously cozy vibes, complete with rich leather, dark wood, upholstered furniture, and a stunning fireplace too.
Executive chef Montgomery Lau is currently at the helm of this distinguished kitchen and with a new fall/winter menu full of warm flavours and root vegetables, it might be time to stop in and get a taste of what’s new here (or a mouthful, because there’s a lot to enjoy).
Bread Basket (Hanna McLean/Daily Hive)
After enjoying a bread selection (or three) from the dreamy breadbasket at Bacchus, it’s time to pick some seasonal dishes with fall flavours that we’ve been missing all summer long.
Lobster & Scallop Mousseline Terrine (Hanna McLean/Daily Hive)
The dinner menu here (offered Monday to Sunday from 5:30 to 10 pm) features some can’t-miss starters.
These include the Lobster & Scallop Mousseline Terrine made with sunchokes three ways, roasted carrots, poached celery, lemon confit, and dill-infused oil and the Foie Gras Torchon, a combo of Mandarin orange, rehydrated cherries, Marcona almond, yellow beets, and aerated brioche.
Foie Gras Torchon (Hanna McLean/Daily Hive)
When it comes to dinner entrées, some of the fresh eats up for order include something you need in your life – the Tagliatelle Pasta with 12-hr Braised Beef Shank Ragu.
Yes, an impressive 12 hours+ of labour goes into this charming fall dish, basically making it the Beyonce of pasta.
It’s all finished with spinach, parsley, porcini crumble, and parmesan cheese to boot.
Tagliatelle Pasta with 12-hr Braised Beef Shank Ragu (Hanna McLean/Daily Hive)
Because we’re on the topic of extraordinary carbs, if you’re ordering the ragu we’d recommend pairing it with the Butternut Squash Risotto.
Featuring mascarpone, toasted pumpkin seed, carrot top pesto, and parmesan tuile, this dish tastes like fall in a bowl, and we could certainly devour it all season long.
Butternut Squash Risotto (Hanna McLean/Daily Hive)
If you’re craving some delicious proteins, Bacchus has quite a selection of these too.
The show-stopping Slow Roasted ½ Rack of Australian Lamb and the Pan Roasted Steelhead Salmon & Salt Spring Island Honey Mussels are definitely worth trying during your visit to this spot.
Pan Roasted Steelhead Salmon & Salt Spring Island Honey Mussels (Hanna McLean/Daily Hive)
In addition to the new array of eats, Bacchus’ service is always impeccable and their emphasis on using local produce and sourcing BC wines, beers, and spirits is evident too.
If you need a simplified taste of what this long-time restaurant has to offer, the 35th Anniversary tasting menu is $79 per person and is available from November 1 to 30.
This three-course spread includes classics like The Wedge Salad, Duck a L’Orange Two Ways, and the Inverted Lemon Tart too.
Bacchus Restaurant & Lounge
Address:Â 845 Hornby Street, Vancouver
Phone:Â 604-608-5319
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