Vancouver  - Savoury Chef Foods Ltd.


““Everyone, including the 41st President of the United States who I was sitting next to, raved about the food. You and your team should be very proud.”
Daniel, PDS Group


Menu – w/ Wine Pairings


passed freshly shucked oyster
local Kusshi, and Kumamoto oysters
lemon and tabasco, gin and tonic granita, yuzu pearls

tomato confit and goat cheese
rosemary scented confit tomatoes and lemon infused happy valley goat cheese on a mini crostini

oyster and caesar shots
caesar shot with a freshly shucked Kusshi oyster and baby celery

pear and manchego salad
grilled pear, shaved manchego cheese, toasted almonds, basil and frisee lettuce in a crisp phyllo cup

japanese tuna tartare
‘BC Albacore Tuna’ on a wonton crisp flavoured with ponzu, ginger, and soy

beef and caramelized onion
rare seared Pemberton Meadows flank steak on crostini with aioli and shallot jam

Champagne: Dom Perignon Rose 1998


sun choke soup
creamy sun choke soup with truffle scented hedgehog mushrooms

Champagne: Veuve – Grand Madame – 1998

first course
a choice of

seared ‘BC Qualicum’ scallops
seared Qualicum Bay scallops, apple and baby arugala salad, crisp pancetta, shaved Manchego cheese with a hazelnut – apple cider vinaigrette

winter apple salad
local apples, baby arugala with shaved Manchego with a hazelnut – apple cider vinaigrette

Wine: LakeBreeze – Pinot Gris – 2008 (BC, Naramata Bench)

main course
a choice of

roasted local beef tenderloin
Pemberton Meadows beef tenderloin, roasted baby carrots, potato and beets, braised shallot, red wine jus, roasted garlic horseradish compote

Wine: Poplar Grove – The Legacy – 2004 (BC, Naramata Bench)

wild bc sable fish
pan seared sable fish with warm olive and preserved lemon vinaigrette, caramelized fennel and a warm cous cous and roasted tomato salad

Wine: JOIE – Chardonnay Reserve – 2007 (BC, Penticton)

ricotta gnocchi
handmade ricotta gnocchi, hedgehog mushrooms, brussel sprout leaves with sage brown butter

Wine: FoxTrot – Pinot Noir – 2006 (BC, Okanagan Valley)

sweet plate
a choice of

chocolate gianduja cube with blackberries, extra virgin olive oil jelly, and blackberry confit

Port: Elephant Island – Stella Cherry Port – 2008 (BC, Penticton)

tiramisu with blood oranges, orange saffron jelly, brown sugar streusel, white chocolate ice cream

Icewine: MT BOUCHERIE – Semillon Icewine – 2005 (BC, Kelowna)

petit four

  • almond amaretto chocolate truffle
  • pink peppercorn & anise truffle
  • raspberry pate de fruit
  • spicy chocolate crumbly stick
  • lemon macaron
  • pistachio macaron

late night snacks

the classic slider
mini beef burgers on our house made burger bun, 3 year old white cheddar, onion and tomato relish

the vegetarian slider
mini mushroom burgers on our house made burger bun, brie cheese, onion and tomato relish

the hot dog
mini pate a choux “bun”, lamb merguez sausage, sofrito “ketchup”

crab cakes
mini BC dungeness crab cakes flavoured with cilantro, chive, lime with a cilantro lime cream

lotus root chips
crispy chips made from lotus root, even better than potato chips! chinese five spice salt

cheese platter
assorted fine local cheeses with the season’s fruit, nuts, dried fruit and assorted crackers and breads

Savoury Chef Foods