Bacchus

A GuestLife Vancouver
Great Restaurant

With its bold combination of classic sophistication and contemporary allure, Bacchus Restaurant at the Wedgewood Hotel is known as the place to relax with friends any time of the day. As winner of Vancouver magazine’s awards for Best Hotel Dining and Best Bar/Lounge, Bacchus sets the city’s entertainment standard.

Luxurious décor creates a warm, inviting atmosphere, with richly upholstered furniture, dark cherry wood panelling and Venetian glass light fixtures. Behind a set of elegant French doors is the library, a secluded enclave stocked with Eau de Vies, vintage ports and cognacs. Bacchus’s ambience, with its timeless appeal and attention to detail, also reflects the restaurant’s staunch commitment to fine food and attentive service.

Executive Chef Lee Parsons, who has been recognized as one of Britain’s finest, arrived here in search of a challenging new environment. In short time he has established himself with innovative French cuisine using West Coast flavours. One of Vancouver magazine’s critics applauded his “robust, unafraid cooking that is based on classic technique, deeply layered and sauced with passion. Parsons has taken Bacchus to the top and somehow made it look easy.”

Some of those impressive seasonal dishes are lunch standouts like Risotto of Dungeness Crab or Westcoast Seafood Salad. Chef Parsons’s dinner offerings include Pan-Fried Baja Scallops, served with sweet pea and chervil risotto, or Roasted Wentzel Farm Duck Breast. Afternoon tea is an event, served with fresh fruit compote, a variety of gourmet finger sandwiches, warm scones with Devonshire cream and local preserves, chocolate and assorted pastries.

Cocktail hour in the piano lounge at Bacchus is known as the city’s favourite, with live music and the fireplace setting an enticing mood. “It’s the only place in Vancouver to truly unwind,” wrote one critic. “It’s dark enough, comfortable enough, the tunes work well enough and the service is excellent.” With recommendations like that, Bacchus easily lives up to its namesake: the Greek god of wine, food and revelry.

Menu Highlights

Appetizers

Tartare of Ahi Tuna with Soy and Sesame

Pressing of Quebec Foie Gras & Confit Duck

Fondant of Spring Salmon

Warm Golden Mantel Oysters with Smoked Black Cod

Dungeness Crab Salad with Sour Cream and Fines Herbs

Fresh Morel and White Asparagus Risotto

Velouté of Organic Celery Root and Apple

Chilled Essence of Vine Ripened Tomatoes

Entrées

Pan-Seared British Columbia Spring Salmon

Supreme of Queen Charlotte Halibut

Pan-Fried Filet of Sablefish

Pan Seared Baja Scallops

Roasted Wentzel Farm Duck Breast

Grilled Alberta “Sterling Silver®” Beef Tenderloin

Pot Roasted Breast of Cornish Hen

Boneless Grain Fed Quail

Roasted Cutlet & Braised Shoulder of Lamb “Nicoise”

Desserts & Fine Canadian Cheeses

Malted Chocolate Terrine

Piquant Lemon & Lime Tart

Vanilla Bean Panna Cotta

Mascarpone & Rhubarb Cheesecake

Espresso & Kahlua Crème Brûlée

Poached Anjou Pear with Vanilla Sable

B.C. Cheese selection

Best of the Cellar

White Wine

Gray Monk “Odyssey” Gewürztraminer

Pentage Sauvignon Blanc

Cakebread Chardonnay

Conundrum

Covey Run Sauvignon Blanc

Pfaffenheim Tokay Pinot Gris Grand Cru

Cakebread Chardonnay 2002

Chartron et Trébuchet Mersault 2002

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

Sanford Pinot Noir

Signorello Cabernet Sauvignon

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

pictured: (front) Boneless grain fed quail, foie gras and quail farce, summer vegetables, sauté fingerling potatoes, cabernet sauce (back) Pan-seared British Columbia spring salmon, seared potato and herb gnocchi, tomato and basil bouillon

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

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