Bacchus

A GuestLife Vancouver
Great Restaurant

Setting the luxurious, old world tone of Bacchus Restaurant, the Greek god of wine and revelry reclines in a large, vivid oil painting at the centrepoint of the softly candlelit room. Around him,wood, brass and deep burgundy finishes cast a warm, vibrant glow. The atmosphere is sheer romance.

Tucked inside the Wedgewood, Vancouver’s only truly European Hotel, the award-winning Bacchus provides an instant escape from the everyday. Owner Eleni Skalbania designed Bacchus 20 years ago as a quiet, comfortable retreat for both hotel guests and locals, and its legend lives on, ever gaining in repute. Beneath exquisite Venetian light fixtures, you will relax at once in the richly upholstered chairs, or perhaps the inviting, curved sofa in the bar, winner of Vancouver magazine’s Gold Medal for Best Bar/ Lounge.

Bacchus’s sophisticated décor is complemented by the creations of its young, energetic Executive Chef, Lee Parsons, who cleverly and innovatively creates sumptuous French cuisine featuring ingredients indigenous to the West Coast. One of an exciting new generation of European chefs to cross the Atlantic, Parsons began his career at the five-star Claridge’s Hotel in London’s fashionable Mayfair. At Britain’s top-rated (Zagat and Good Food Guides) restaurant, Le Manoir aux Quat’ Saisons, Parsons absorbed from renowned chef Raymond Blanc the credo, “The good does not interest us, the sublime does.” Parsons went on twice to attain Finalist standing in the Roux Diners Scholarship, and appears destined to establish Bacchus as one of the top French restaurants in North America.

Amid Bacchus’s plush curtains, exquisite vases, ornate mirrors, and mythic statues, you will indeed experience the sublime in such dishes as Fondant of British Columbia Salmon, Risotto of Woodland Mushroom, Poached Nova Scotia Lobster, and Roasted Fraser Valley Duck — a delightfully unique cornucopia that’s also a favourite on Valentine’s Day. With its comprehensive wine list, Bacchus ensures just the right choice to accompany your repast. And, behind a set of elegant French doors, you’ll discover the secluded library, stocked with a collection of Eau de Vies, and vintage ports and cognacs.

Follow the classical dictates of Bacchus himself, and allow yourself to be pampered: the Bacchus staff awaits you with service that’s polished and executed with utmost skill and confidence.

Bacchus Restaurant
Wedgewood Hotel, 845 Hornby Street
For reservations call 604-608-5319

Menu Highlights

pictured: (top) Butter Poached Nova Scotia Lobster, calamari and vegetable salad, golden beets, parsley sauce
(bottom) Pan Roasted Alaskan Black Cod, cannelloni of summer leaves, fricassee of new season chanterelles, tomato and herb broth

Appetizers

Poached Nova Scotia Lobster
salad of calamari, lobster tortellini, golden beets, parsley sauce

Fondant of BC Salmon
pickled diakon & cucumber salad, horseradish cream

Quebec Foie Gras & Confit of Fraser Valley Duck
poached rhubarb, Anjou pear purée, toasted brioche

Seared Digby Bay Scallops
cauliflower panna cotta, apple curry dressing

Cappuccino of Salsify Soup
crab cannelloni, chervil oil

Chilled Essence of Vine-Ripened Tomatoes
Salt Spring Island goat cheese

Entrées

Pan-seared BC Salmon
vegetable & navy bean cassoulet, warm bacon & parsley dressing

Supreme of Queen Charlotte Halibut
fricassee of globe artichokes & fennel, roasted scallops, sauce vierge

Roasted Fraser Valley Duck Breast
rillet of duck leg, Savoy cabbage, roasted salsify, shemiji mushrooms

Pan-roasted Sunny Brook Farm Cornish Hen
fresh linguine, new season morels & asparagus, white wine chicken cream, morel jus

Pan-Roasted Rack of Lamb
olive oil & basil nugget potatoes, ratatouille, herb mousseline

Grilled Alberta “Sterling Silver®” Beef Tenderloin
truffled shallot purée, French beans, mushroom fricassee

Desserts & Fine Canadian Cheeses

Poplar Grove Tiger Blue

Poached Summer Red Berries

Vanilla Bean Crème Brûlée

Banana and Rum Spring Rolls
hazelnut and white chocolate mousse

Piquant Lemon and Lime Tart

Homemade Sorbets and Ice Creams

Best of the Cellar

White Wine

Louis Roederer Cristal Rose, Reims 1995

Blue Mountain Pinot Gris, Stripe Label 2001

Cakebread Chardonnay 2002

Chartron et Trébuchet Mersault 2002

Château Larrivet Haut-Brion Graves, Pessac Leognan 2001

Château Smith Haut Lafitte Graves, Pessac Leognan 2001

Red Wines

Osoyoos Larose Merlot, Cabernet, Cabernet Franc 2002

Cedar Creek Cabernet, Platinum Reserve 2002

Shafer Cabernet Sauvignon, Hillside Select 1998

Betz Family Cabernet Sauvignon 2000

Domaine Leroy Richebourg, grand cru 1996

Château du Beaucastel Châteauneuf-du-Pape 2001

Château Lafite Rothschild, Médoc, 1er cru classé 2001

Château Mouton Rothschild, Médoc 2000