Bauhaus Restaurant offers an upscale dining experience in historic Gastown of Vancouver. Newly appointed head Chef Tim Schulte along with co-executive chef David Mueller brings classic German fare with a modern twist.
I was here to experience their six-course Summer tasting menu (four-course option is available as well) with wine pairing.
A beautiful amuse bouche “Tomato Essence” was to start our meal.
The first dish: Bauhaus’ take on a Vichyssoise. Poached and torched salmon with potato ice cream, leek, and trout roe. Exceptional dish!
Second dish: Goat Cheese Agnolotti with summer squash, zucchini, spinach, and sunflower seed purée.
Third dish: Tuna, avocado, radish, sesame, apple.
Fourth Dish: Beef Shortrib, on a sweet corn purée, with torched baby corn and chanterelles, salted and caramelized popcorn
Fifth dish: Duck breast and leg done 2 ways, with fois gras, beetroot, charred onion, and blackberries.
Dessert: A carrot ‘cake’ with orange, cream cheese foam, chocolate ‘soil,’ and carrot tops.
You still have a couple more weeks to experience this exceptional tasting menu at Bauhaus Restaurant.
The Summer Tasting Menu is available as four courses for $79
or six courses for $99. Add the wine pairings for $54 / $79 respectively.
Thank you Bauhaus Restaurant for having me as a guest.