Swallow Tail private party? Book now!🥂

Published: Sun, 02/25/24

, let us cook just for you! Star Chef Bruno Feldeisen (James Beard award winning/judge on the Great Canadian Bake Off) and our chef team can cook up an exclusive feast crafted around your chosen food theme. We're happy to host you in a private room at the Swallow Tail supper club in Chef Robin's home kitchen (Mount Pleasant) or cater to your home or private venue. Email us for details + to see if you're date is available. Minimum 12 guests.

UPCOMING DINNER AT SWALLOW TAIL SUPPER CLUB

Secret location | 8 Courses + Chaga cocktail | 179

THE GREEN-EYED FEAST

A Vegetarian dinner

March 9 +10th at 6:30pm

A menu that showcases the pure joy of wild greens. Think sea asparagus, evergreen tips, seaweed ash, nootka rose, elderflower + sorrel, oyster mushrooms and a little porcini too. It is indeed vegetarian friendly and created by Chefs Kate Martin (Acorn) + Chelseah Compton. You are invited to Chef Robin's home kitchen to dine and experience an intimate pop-up dinner for food lovers. Meet the chefs and maybe some new food loving friends at the long table. BYO Drinks, white or rose is recommended to pair, secret address given upon booking

GET YOUR TICKET!

POTATO CROQUETTE
Cheese stuffed potato croquette with evergreen tips and apple membrillo, cashew sauce and capers

WILD PORCINI PATE
Porcini Lentil Pate served with lacto fermented pickles and sauerkraut. Served with crostini or seed crackers (GF option)

SAVOURY CAKE
Stinging nettle, sea asparagus + feta cake with herb whipped cream, walnut crumble and mustard seed

GREEN SALAD
Spring greens dressed in a live cultured strawberry, nootka rose and pink elderflower vinaigrette. Macerated elderberries, shallot and toasted pumpkin seeds.

DEEP FRIED BC OYSTER MUSHROOM
Crispy kale, scallion and herb salad, pickled ginger and sesame aioli

WILD RICE CAKES
Wild rice cakes with Haida Gwaii seaweed and roasted mixed mushrooms

STUFFED TOFU
Mushroom, scallion, onion, carrot/zucchini noodles, seaweed ash, cucumber gel

WILD BERRY TART
Mix of wild and cultivated berries in an oat crust (GF oat crust option). Served with sorrel

Dinner includes a cocktail of warm chaga hot chocolate with bourbon.

Note: menu can change depending on what is fresh and growing at the time.

SQUAMISH SEA FORAGING

FIELD TRIP

March 23 only!

Chef Robin Kort will discuss how to forage for seaweed, fish, crab, sea urchins, sea cucumbers, clams, scallops, oysters, geoduck, mussels and lots more seafood in B.C. How your seafood tastes reflects the characters of the ocean, BC’s clean cold winter coastal waters are the best for seafood quality. Chef Robin will be discussing harvesting tips and serving you her famous foraged dashi chowder at Porteau Cove. Includes seaweed tasting, lunch and talk.

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A collection of 40 recipes that showcase foraged ingredients from the Pacific Northwest coast.

Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and forest delicacies, Chef Robin brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

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Swallow Tail Culinary Adventures

Learn about edible wild plants, seafood + mushrooms with Swallow Tail's field trips, suppers and online courses check out the wild side of the Pacific Northwest. OUR EVENTS CALENDAR!

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For private events contact [email protected]

Swallow Tail, 495 east 20 ave, Vancouver, BC V5V 1M6, CANADA

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