Delicious Food Photography | Travel | Healthy Recipes | Vancouver | British Columbia | Canada

Bachhus Restaurant Wedgewood Hotel | Dine Out Vancouver

[vc_row][vc_column width=”1/1″][image_with_animation image_url=”10472″ animation=”Fade In” img_link_target=”_self”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]Bachhus Restaurant & Lounge at the Wedgewood Hotel has been one of those classic restaurants which I’ve always want to try. Bacchus is located across from Court House. We saw the Dine Out Vancouver 2015 menu and it looked promising with wild boar and pistachio terrine and confit duck leg.

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Bacchus Restaurant & Lounge | Dine Out Vancouver Menu 2015

Dinner Menu Price: $38

 

APPETIZER
Parsnip and Vanilla Soup, Compressed Apple
BC VQA Wine Pairing: Gray Monk Estate Riesling
or

Organic Kale Salad: Roasted Kuri, Squash, Pumpkin Seeds, St. Maure Goats’s cheese
BC VQA Wine Pairing: Gray Monk Estate Riesling
or

Wild Boar and Pistachio Terrine Ballantine, Soused Vegetables
BC VQA Wine Pairing: Gray Monk Estate Riesling

ENTREE
Confit Duck Leg: White Bean Cassoulet, Watercress
BC VQA Wine Pairing: Sandhill Estate Syrah
or

Steelhead Trout: Olive Oil Crushed Fingerling Potatoes, Chard, Orange Caper Dressing
BC VQA Wine Pairing: Mission Hill ‘Reserve’ Sauvignon Blanc
or

Risotto of Wild Mushrooms: Black Trumpets, Ricotta, Arugula
BC VQA Wine Pairing: Cedar Creek Estate Pinot Noir

DESSERT
Seasonal Fruit Crumble with Vanilla Ice Cream
or

Hazelnut Profiterole: Chocolate Sauce, Honeycomb[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][divider line_type=”No Line”][vc_raw_html]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[/vc_raw_html][divider line_type=”No Line”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10476″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Wild Boar and Pistachio Terrine Ballantine, Soused Vegetables. We are big fans of terrines that is borderline mad (see here, herehere, and here). This wild boar terrine had a nice texture albeit under seasoned. The pistachio was a nice touch to add bite.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10475″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Parsnip and Vanilla Soup with Compressed Apple. This soup had an earthy but tart flavor. Personally I was not a fan because the flavors were too sharp and contrasted each other.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10480″ animation=”Fade In” img_link_target=”_self”][image_with_animation image_url=”10479″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Steelhead Trout: A nice perfectly cooked trout with crispy skin. Olive oil crushed fingerling potatoes, chard, orange caper dressing. Unfortunately, our fish was not completely deboned. This was not something we expected from a restaurant like Bacchus.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10478″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Confit Duck Leg: A juicy duck leg served with white bean cassoulet and watercress. Bland and under season. This seems to be the going theme for tonight. A few dashes of salt would do wonders throughout this service.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10481″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Seasonal Fruit Crumble with Vanilla Ice Cream. This was the best dish of the night. Something so simple to make was on point.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][image_with_animation image_url=”10483″ animation=”Fade In” img_link_target=”_self”][vc_column_text]Hazelnut Profiterole: A light and airy choux a la creme pastry ball filled with whipped cream, chocolate sauce and honeycomb.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]The service at Bacchus Restaurant was seamless and very traditional. I simply wished the food itself was more colorful and seasoned. I look forward to after work drinks at the lounge. It seems like a nice relaxing atmosphere.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_raw_html]JTNDYSUyMGhyZWYlM0QlMjJodHRwJTNBJTJGJTJGd3d3LnVyYmFuc3Bvb24uY29tJTJGciUyRjE0JTJGMTgwMTE0JTJGcmVzdGF1cmFudCUyRkRvd250b3duJTJGQmFjY2h1cy1SZXN0YXVyYW50LWFuZC1Mb3VuZ2UtVmFuY291dmVyJTIyJTNFJTNDaW1nJTIwYWx0JTNEJTIyQmFjY2h1cyUyMFJlc3RhdXJhbnQlMjBhbmQlMjBMb3VuZ2UlMjBvbiUyMFVyYmFuc3Bvb24lMjIlMjBzcmMlM0QlMjJodHRwJTNBJTJGJTJGd3d3LnVyYmFuc3Bvb24uY29tJTJGYiUyRmxvZ28lMkYxODAxMTQlMkZtaW5pbG9nby5naWYlMjIlMjBzdHlsZSUzRCUyMmJvcmRlciUzQW5vbmUlM0J3aWR0aCUzQTEwNHB4JTNCaGVpZ2h0JTNBMTVweCUyMiUyMCUyRiUzRSUzQyUyRmElM0U=[/vc_raw_html][vc_column_text]Bacchus Restaurant and Lounge
URL: http://www.wedgewoodhotel.com/bacchus-restaurant
Cuisine: European, French

Hours:

Monday 9:00 – 11:00 am, 11:30 am – 2:00 pm, 5:00 – 10:00 pm
Tuesday 9:00 – 11:00 am, 11:30 am – 2:00 pm, 5:00 – 10:00 pm
Wednesday 9:00 – 11:00 am, 11:30 am – 2:00 pm, 5:00 – 10:00 pm
Thursday 9:00 – 11:00 am, 11:30 am – 2:00 pm, 5:00 – 10:00 pm
Friday 9:00 – 11:00 am, 11:30 am – 2:00 pm, 5:00 – 10:00 pm
Saturday 11:00 am – 2:00 pm, 2:00 – 4:00 pm, 5:30 – 10:00 pm
Sunday 11:00 am – 2:00 pm, 2:00 – 4:00 pm, 5:30 – 10:00 pm

 

 

845 Hornby Street, Vancouver, BC V6Z 1V1
(604) 608-5319

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