Tantalus welcomes Chef Jay Park of Vancouver's Boulevard Kitchen + Oyster Bar for an intimate evening at the winery.
Join us Thursday, August 6th for this multi-course, long-table dinner hosted by Chef Jay, winemaker David Paterson and Boulevard Wine Director Ashwan Luckheenarain. Our guest chef dinners tend to sell out quickly, don’t miss out!
Tickets: $190.00 plus applicable taxes and 18% gratuity ($249.05 inclusive)
6:30pm start with sparkling wine and canapé reception
MENU:
Passed Canapés with 2023 Blanc de Noir Sparkling
Foie gras mousse tartlet, plum gel
House smoked salmon, rye crisps, black garlic & ancho chili
Summery kimchi, Dungeness crab
BREAD SERVICE
Housemade bread with shio kombu butter
1st Course with 2023 Old Vines Riesling
Hamachi crudo with stoney paradise tomato
Shishito kozu, Sungold tomato kimchi broth, shiso
2nd Course with 2025 Rosé
‘Recheado’ Seabream
Saffron potato, peperonata sauce
3rd Course with 2023 Chardonnay
2026's Canadian Culinary Championship winning dish:
Poulet Pressé: braised thigh, five-spice breast, chicken liver terrine, consommé gelée
Chicken Heart: Binchotan-grilled, gochujang-glazed, with rice pearls
Crispy Chicken Skin Tartlet: chicken liver mousse, quince jam
Butternut Globe: brioche disk, radicchio jam, pumpkin seed
Smoked Egg Yolk Ring: symbolising the circle of life
Chicken Jus: infused with sherry, Madeira, garlic, thyme, and chicken fat
4th Course with 2019 Pinot Noir
Duck breast glazed with five spiced honey
Duck leg confit ‘Fleischnacka’ Pickled Cherry, beet purée
5th Course with 2017 TBA Riesling
Dessert TBA
*Due to the nature of this “off-site” event for the Boulevard team, dietary restrictions and/or menu modifications are politely declined. Allergies can be accommodated with ample notice - please contact us directly to notify. No vegetarian or vegan menu is available.
