Bacchus

Exquisite Cuisine in Vancouver’s Most Romantic Hotel

Seen at right - left to right: Food and Beverage Manager, Gaetan Bottier; Chef, Lee Parsons; General Manager, Philp Meyer.
Photography by Bruce Law

“When people come to Bacchus, they’re looking for a memorable dining experience,” reflects executive chef Lee Parsons. “That’s exactly what we offer.”

Nestled beneath cheerful blue awnings, Bacchus at the Wedgewood Hotel is a wonderful escape from the bustle of the city. Rich dark woods, plush wingbacks, a roaring fire and an enormous portrait of the Greek god of wine and revelry himself make Bacchus a perennial favourite with locals and visitors alike. In awarding Bacchus the gold medal for “Best Bar/Lounge” at the 20th annual Restaurant Awards for an unheard of nine consecutive years, Vancouver magazine gushed, “this is where grownups go to play.” Judges also celebrated Bacchus for “Best Formal French,” praising chef Parsons for “elevating local ingredients to the sublime. His sweet corn velouté with chive chantilly and luxurious risottos studded with golden chanterelles and sweet peas will have you floating on air.”

Chef Parsons’ philosophy emphasizes a traditional European market culture, utilizing the freshest local products as they become available. Thus, the Bacchus menu is an ever-evolving treasure trove that reflects the exquisite bounty of the Pacific Northwest harvest. The only thing that never changes is Chef Parsons’ unrelenting talent and vision. “My focus is always on quality,” he insists. “That never goes out of season.”

Noted for its wonderful afternoon tea on Sundays, complete with delicate pastries and real Devonshire cream, Bacchus also hosts the best cocktail hour in the city. This alluring room swells to capacity daily with a veritable who’s who of Vancouver’s glitterati. Four Diamond service, carefully choreographed by Food and Beverage Director Gaetan Bottier, caters seamlessly to his guests and his wine list is replete with value-savvy finds sure to please casual wine enthusiasts and connoisseurs alike.

Lauded by Travel & Leisure Magazine as one of the Top Hotels in the World and Most Excellent Spa Hotel in Canada & the United States by Conde Nast, the Wedgewood was also ranked #1 in Vancouver on the Traveler’s Gold List for the fifth year in a row. The Wedgewood is the only Vancouver hotel to be granted membership to the prestigious Relais & Chateaux, the most exclusive collection of hotels and restaurants in the world.

“We’re successful because we consistently give our guests exactly what they want,” asserts chef Parsons, “without ever compromising quality.”

Menu Highlights

APPETIZERS

Roasted Organic Beets and Marcella Goat Cheese, pecan nuts and apple cider dressing

Pan Seared Qualicum Beach Scallops, vegetable escabèche, cilantro cream

Duck Liver and Cognac Parfait, Okanagan fruit chutney, toasted brioche

Risotto of New Season Morels, celery root, soft herbs, aged Montana Cheese

Citrus Cured Arctic Char, beach oyster beignet, garden herbs

ENTRÉES

Wild Skeena River Sockeye Salmon, potato and lemon gnocchi, spring vegetables sorrel white vine velouté

Filet of Smoked Alaskan Black Cod, brandade potato, roasted fennel saffron rouille, bouillabaisse sauce

Pan Seared Filet of Queen Charlotte Halibut, roasted scallops, fricasse of fennel and artichoke sauce vierge

Roasted Organic Breast of Free Run Chicken, fresh linguini, green asparagus morel cream

Roasted Wentzel Farm Duck Breast slow braised leg, fondant potato, green beans, port wine cherry sauce

Bacchus Roasted Rack of Lamb, pesto forked Yukon potatoes, Mediterranean vegetables kalamata olives, lamb roasting juices

Grilled AAA Tenderloin of Alberta Beef, potato and woodland mushroom pavé red wine juniper sauce

Grilled 12oz New York Strip Loin, Yukon Gold potato “Frites”, crisp onion rings roasted black peppercorn jus

Best of the Cellar

CHAMPAGNE

Moët & Chandon Brut Imperial
Krug Grande Année, Reims •
Piper Heidsieck Bru
Laurent Perrier Rosé

WHITE WINES

Tantalus Riesling, BC 2007
Pfaffenheim Gewurtztraminer, Alsace 2006
Clarendelle Sauvignon Blanc Semillon, Bordeaux 2005
Vieux Pin Chardonnay, Celeste 2007
Vincent Girardin Meursault 2006
Chablis Brocard Premier Cru 2006

RED WINES

Poplar Grove Reserve, BC 2004
Vieux Pin Merlot BC, 2006
Cedar Creek Platinum Reserve, BC 2005
Duckhorn Cabernet Sauvignon, Napa 2005
Blackbird Merlot, Illustration 2006
Château d’Armailhac Pauillac, Grand Cru Classé 2005
Château Lynch Bages Pauillac, Grand Cru Classé 2005
Bergström Pinot Noir, Oregan 2006
Château Pape-Clément, France 2004

Pictured above: Pan Seared Filet of Queen Charlotte Halibut with Roasted Scallops, Fricassee of Fennel and Artichokes, Sauce Vierge.

BACCHUS
Wedgewood Hotel
845 Hornby Street Vancouver, BC
604-608-5319

More Information - Websites, Maps and Directions