Vancouver Private Dining

Beet-Cured Salmon Gravlax ricotta gnudi / smoked crème fraîche / grapefruit / petit fleurs #vancouverprivatedining #carbonara #udon #vancouverfoodie #yvreats #vancouver #vancouvereats #yvrfoodie #vancityeats #foodie #vancouverfood #dishedvan #food #foodporn #yvr #instafood #yvrfood #foodstagram #eats #vancouverbc #vancityfoodie #foodphotography #vancity #vancouverisawesome #vaneats #dailyhivevan #vancityfood #scallops #vanfoodie #privatecthef

Binchotan Grilled Japanese Bluefish / mustard kewpie brussel sprout wakame salad roasted sesame / * *... #vancouverprivatedining #carbonara #udon #vancouverfoodie #yvreats #vancouver #vancouvereats #yvrfoodie #vancityeats #foodie #vancouverfood #dishedvan #food #foodporn #yvr #instafood #yvrfood #foodstagram #eats #vancouverbc #vancityfoodie #foodphotography #vancity #vancouverisawesome #vaneats #dailyhivevan #vancityfood #scallops #vanfoodie #privatecthef See more

Udon even know. Udon carbonara / seared scallops / guanciale / salted duck egg ... #vancouverprivatedining #carbonara #udon #vancouverfoodie #yvreats #vancouver #vancouvereats #yvrfoodie #vancityeats #foodie #vancouverfood #dishedvan #food #foodporn #yvr #instafood #yvrfood #foodstagram #eats #vancouverbc #vancityfoodie #foodphotography #vancity #vancouverisawesome #vaneats #dailyhivevan #vancityfood #scallops #vanfoodie #privatecthef

With COVID-19 shifting the landscape of modern dining, our Chef Evan Elman was able to sit down with @globeandmail to talk about how the industry is adapting. Check out the article in the link below! https://tgam.ca/2GvheVi

Trust us, it's just as delicious as it looks * * / crispy octopus masa radish salsa verde leek crema /... #vancouverprivatedining #eatVPD #VPDfood #vancouverfoodie #yvreats #vancouver #vancouvereats #yvrfoodie #vancityeats #foodie #vancouverfood #dishedvan #food #foodporn #yvr #instafood #yvrfood #foodstagram #eats #vancouverbc #vancityfoodie #foodphotography #vancity #vancouverisawesome #vaneats #dailyhivevan #vancityfood #igersvancouver #vanfoodie

Making it purple rain! Beef tartare / squid ink tapioca cracker / bagna cauda / beet powder / shiso

Making it purple rain! Beef tartare / squid ink tapioca cracker / bagna cauda / beet powder / shiso

Misey Peezy. @warren.chow showing the components for an upcoming lunch for the @richberry.ph group.

A spectacular dinner last night by @chef.j.hoch Book your intimate gathering with your bubble of friends through our website. *... * * * * * #vancouverprivatedining #eatVPD #VPDfood #vancouverfoodie #yvreats #vancouver #vancouvereats #yvrfoodie #vancityeats #foodie #vancouverfood #dishedvan #food #foodporn #yvr #instafood #yvrfood #foodstagram #eats #vancouverbc #vancityfoodie #foodphotography #vancity #vancouverisawesome #vaneats #dailyhivevan #vancityfood #igersvancouver #vanfoodie #privatechef @ Vancouver, British Columbia See more

@chefevanelman enjoyed every last bite of saffron and cardamom Creme Brûlée @ Vancouver, British Columbia

We bring the restaurant experience to your home and create custom menus for all occasions. Hire us to cater your next event!

We bring the restaurant experience to your home and create custom menus for everyone of our clients. Click the link to book your next event!

Happy Family Day everyone, I hope you all have a lazy food-filled afternoon

Chef Tushar aka @never.trust.a.skinny.chef carefully unwrapping his Patrani Machi dish. Sablefish wrapped in banana leaf with coconut chutney, served with watermelon reddish and apple salad. @ Vancouver, British Columbia

We are still reminiscing on the awesome @scienceworldca Science of Cocktails event from Thursday night. Our team was awarded ‘Honourable Mention: Vancouver Private Dining, Best Flavour’ for our Jicaama Tacos. These bite size tacos were made with a lime compressed jicama taco shell, lamb barbacoa, ancho foam and cilantro crema isi. A big thank you to everyone at the event for your support! @ Vancouver, British Columbia

Our beloved West Coast Oysters Rockefeller. A luxurious dish made with Fanny Bay Sun Seeker oysters topped with miso butter, bacon crumb, caramelized shallots and a smoked uni hollandaise. Usually a great starter to a sit down meal. This dish will convert oyster nay sayers.

24hr Braised Short-Rib with parsnip purée, roasted carrots, bone marrow, burnt shallots, bordelaise, and applewood smoke. Let us take care of impressing your guests.