New Dishes, New Chef at Bacchus

I was fortunate to have dinner with Hotel Manager Glenn Eleiter to experience and preview Executive Chef Simon Bolsover’s new menu. I always thought food writers had great untold stories that was until I dined with a hotel manager, we’ll leave those stories to another time. Glenn has worked all over the world leading several major hotels before settling in Vancouver to manage The Wedgewood Hotel. We both tried several new dishes from Chef Simon’s recently launched Spring menu.

Barrel Aged Negroni

Barrel Aged Negroni

wedgewood sprng 3

After some bar snacks and their Barrel Aged Negroni cocktail oak aged bombay sapphire, campari and martini rosso in the lounge we were seated for dinner.

Chef Simon Bolsover recently joined the Wedgewood Hotel with over 25 years of experience in the restaurant industry. Chef Simon has come to Vancouver from holding the Executive Chef position at a luxurious, 5-star boutique property near Durham, UK. Simon will manage the culinary program at Bacchus Restaurant, as well as catering for private functions and in-room dining.

1st dish:

Chilled Nova Scotia Lobster

Chilled Nova Scotia Lobster

Chilled Nova Scotia Lobster was stunning and light in flavour.

2nd dish:

Pekin Duck

Pekin Duck

Pekin Duck with red cabbage and beetroot purée with fried cabbage on top, was an outstanding dish with bold reds that played well together.

3rd dish:

Sablefish

Sablefish

Sablefish with candy corn, sweet corn purée, chickpeas, scorched leeks and a brown butter crumble on top, outstanding flavours.

4th dish:

Chocolate Marquis

Chocolate Marquis

Chocolate Marquis with coffee ice cream and orange marmalade, this was one of their classic desserts that has was created by one of the previous chefs in the hotel.

Bacchus Restaurant

845 Hornby St, Vancouver

Call for Reservations: (604) 689-7777

Twitter: @Wedgewoodhotel

Reservations are suggested inside the restaurant. I am looking forward to returning once chef’s new menu is in full bloom.

By: Richard Wolak