Bacchus

Vancouver's Best Hotel Dining Experience

Seen at right (left to right): Chef, Lee Parsons; General Manager, Philip Meyer; Food and Beverage Manager, Gaetan Botier.
Photography by Bruce Law

“We’re more than a hotel,” asserts executive chef Lee Parsons. “We’re a restaurant with rooms.”

The Wedgewood capped off an impressive year by being awarded the prestigious Relais & Châteaux designation, becoming the first and only hotel in Vancouver with that honor. The Relais & Châteaux is the world’s most elite collection of hotels and restaurants, celebrated for maintaining dizzyingly high standards for impeccable dining and unimpeachable service. The Wedgewood, with its stellar cuisine and elegant setting adorned with original artwork, roaring fireplaces and antique furnishings, more than deserves this coveted accolade.

Bacchus also picked up some impressive hardware at the 19th annual Restaurant Awards. Vancouver Magazine awarded Bacchus Gold Medals for Best Hotel Dining and Best Lounge. “Bacchus gets better with age,” wrote one judge. “Forget the hotel part; this might be some of the best dining this city has to offer, period. British chef de cuisine Lee Parsons’ rich sauces and exquisite presentation inspire a menu loaded with heavy hitters.” The judges also named the Bacchus Lounge as the best spot for drinks in the city, praising its “rich woods, plush velvet and tinkling piano keys. Bacchus wins the Gold Medal year after year for the perfect mix of convivial service and classic good looks, not to mention the excellent wine list.” Chef Parsons’ revelatory desserts also earned an honorable mention for Best Last Course, citing sticky toffee pudding and warm chocolate fondant with prune and Armagnac sauce as must haves.

“Our menu constantly evolves to reflect the seasons,” intimates chef Parsons. “We take the best local products and the freshest ingredients available and utilize them to their full potential.” The sumptuous a la carte offerings, layered tasting menus are on the vanguard of the Vancouver dining scene, being innovative without bucking to trends. “Trends are trends, but quality always shines through,” Parsons believes.

The lounge plays host to the busiest cocktail hour in the city and afternoon tea is a timehonored weekend tradition, featuring a plethora of house baked pastries, Devonshire creams and finger sandwiches in a luxurious setting. Food & Beverage Manager Gaetan Bottier and staff always deliver warm and hospitable 4 Diamond service. “It’s not enough to simply elevate your standards of quality and attention to detail,” says chef Parsons of the hotel’s success.

Menu Highlights

APPETIZERS

Salad of Okanagan Beets and Marcella Goat Cheese walnut oil and apple cider dressing

Pan Seared Baja Scallops with an Escabèche of Vegetables cilantro sour cream

Pan Seared Quebec Foie Gras with Roasted Hazelnuts ragout of veal sweetbreads and new season morels

Risotto of Morels Mushrooms and Fava Beans roasted celery root, Fontina cheese

Nova Scotia Lobster Bisque soft herb chantilly

ENTRÉES

Pan-Seared British Columbia Spring Salmon potato and truffle gnocchi, spring peas, sorrel cream

Supreme of New Season Queen Charlotte Halibut globe artichokes and fennel, sauce vierge, roasted scallops

Herb Crusted Alaskan Black Cod sunchoke and stripe prawn hash, tomato fondue, lemongrass sauce

Boneless Saddle of Grain Fed Rabbit Dauphinoise potato, garden vegetables, red wine sauce, grain mustard

Roasted Wentzel Farm Duck Breast slow braised leg, turnip choucroute, duck and earl grey tea sauce

Roasted Tenderloin and Slow Braised Veal Cheeks potato and celery root pave, Bordelaise style sauce

Bacchus Roasted Rack of Lamb fondant potato, sweet garlic, french beans, lamb roasting juices

Grilled Alberta AAA Beef Tenderloin, rosti potato, mushroom ragout, sherry vinegar jus

Best of the Cellar

CHAMPAGNE

Moet & Chandon Brut Imperial
Pol Roger Rose
Pol Roger Blanc de blanc
Laurent Perrier Rose
Krug

WHITE WINES

Tantalus Riesling, BC 2004
Kistler Chardonnay, California 2003
Pfaffeheim Gewurzstraminer, Alsace 2005
Clarendelle white, Bordeaux 2005
Meursault Chartron & Trebuchet, Bourgogne 2005
Planeta Chardonnay, Sicilia, 2004
Chablis Brocard Premier Cru 2004

RED WINES

Poplar Grove Reserve, BC 2004
Vieux Pin Merlot BC, 2005
CedarCreek Platinum reserve, BC 2004
J. Phelps Backus, California 2003
Hendry Cabernet Sauvignon, California, 2004
Bergstrom Pinot Noir, Oregon 2006|
Chateau Pape Clement, France 2004
Chateau Ducru Beaucaillou, France 2004
Chateau Canon La Gaffeliere, France 2004

Pictured above: Pan Roasted Queen Charlotte Halibut with Fricassee of Fennel and Artichokes, Sauce Vierge, Seared Qualicum Bay Scallops. Crisp Confit of Moulard Duck with Roasted Friesen Farm Beets, Juniper and Earl Grey Tea Sauce.

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

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