Bacchus Restaurant & Lounge – Wedgewood Hotel & Spa
845 Hornby St, Vancouver, BC
Tel: (604) 608-5319
Just around the corner from Vancouver’s shopping district, Bacchus Restaurant & Lounge is found in the award-winning Wedgewood Hotel & Spa. Upon entering the restaurant, the attention to detail is immediately apparent. You are instantly surrounded by luxury, with richly upholstered furniture, warm, dark wood, and light fixtures imported from Venice.
Bacchus Restaurant & Lounge offers diners a modern French cuisine featuring fresh, West Coast ingredients.
A beautiful open bar faces you upon entering the restaurant & lounge.
We started our evening with a Moscow Mule and a classic Negroni.
An assortment of warm bread was served just prior to our appetizers.
Thinly sliced beets and pickled golden beets make this vibrant Beetroot Carpaccio. It’s served with seasonal greens, Salt Spring Island goat’s milk cheese, cranberry vinaigrette, and crisp granny smith apple julienned slices. A refreshing salad to start.
Our next appetizer was this Dungeness Crab-served with pickled cucumber, yuzu fruit crème fraîche, and Hannah Brook Farm leaves.
For my entree, I had this divine melt-in-your-mouth Poached Black Cod with candied spring corn puree, scorched young leek, and brown butter crumble. The sweet corn puree complimented the savoury brown butter crumble very well.
Dinner is not complete without a well-prepared steak – “AAA” Alberta Beef Tenderloin on creamed polenta, roasted root vegetables and pan juices. A simple but delectable dish.
When it comes to dessert, the first thing that comes to my mind is something sweet. I was so delighted to see that Bacchus offered a variety of fine cheeses as an option. They offer five types of seasonal Fine Farmhouse Cheeses accompanied with seasonal fruit, chutney, candied pecans and Raincoast crisps. The hardest part of my night was deciding which cheese to order. We finally decided with Kootenay Alpine “Alpindon” from Creston, B.C.-hand-rubbed cheese produced from raw organic cow’s milk from the Thomas mountains, it has a rich golden interior with smooth nut flavor and complex finish. Our second choice was La Madelaine from Quebec – with a bloomy rind, soft paste and delicate aromas of dry hay, this cheese is made from pasteurized sheep’s milk.
And of course something sweet, Sticky Toffee Pudding with vanilla bean ice cream, and brandy snap. A sweet ending to a satisfying meal.
* All food and beverages were complimentary and opinions are completely my own.