The Goods of Bacchus
Vancouver, BC | Discover the wealth of fresh spring and summer ingredients at Bacchus Restaurant at the Wedgewood Hotel (845 Hornby Street) this month, as Chef Montgomery Lau and his team unveil a bright new seasonal menu. Guests visiting Vancouver’s only Relais & Châteaux culinary destination will enjoy dishes featuring local seafood and produce, complemented by global flavors.
“Our new summer menu showcases the incredible fresh ingredients BC has to offer,” says Elpie Marinakis, co-owner and general manager of Wedgewood Hotel & Spa. “Chef Monty and our kitchen team are incredibly talented and have created beautiful dishes for the new season ahead, and we look forward to welcoming local guests and visiting guests to Bacchus.”
The new Bacchus summer menu offers a variety of starters, plates to share, main courses and desserts. Highlights include foie gras parfait with rhubarb and strawberry; nettle risotto; spring rabbit braised in white wine; and Seared Arctic Char with Hokkaido Scallops. Desserts include Blueberry Bavarian with Almond Dacquoise.
“Summer is one of my favorite seasons in the kitchen, especially because my team and I can be creative with fresh produce and local protein, like with our new Nettle Risotto, Haida Gwaii Sea-Caught Halibut line, and more,” adds Lau.
Bacchus is open daily for lunch, cocktails and dinner. For complete hours and more information, please visit www.wedgewoodhotel.com.