Soak up the sun with the new Summer Tasting Menu, brimming with the season's warm, fresh flavours. This stunning menu is the second Tasting Menu created for Bauhaus by the executive chef team David Mueller and Tim Schulte.
The Bauhaus take on a Vichyssoise. Poached and torched salmon with potato ice cream, leek, and trout roe.
Domane Wachau, Terrassen Smaragd, 2013 (Austria), Gruner Veltliner
A dish that evokes memories of sun-soaked evenings at the neighbourhood baseball fields. Goat Cheese Agnolotti with summer squash, zucchini, spinach, sunflower seed purée.
Kunstler, 2015 Chardonnay (Germany), Limestone
A nod to Vancouver's incredible seafood. Tuna, avocado, radish, sesame, apple.
Hakutsuru Jumai (Japan)
Beef Shortrib, on a sweet corn purée, with torched baby corn and chanterelles, salted and caramelized popcorn
Two Hands, 2014 Shiraz (Australia), McLaren Vale
Like a syrupy-sweet summer evening. Duck breast and leg done 2 ways, with fois gras, beetroot, charred onion, and blackberries.
Brunello di Motalcino 2011 (Italy), Verbena
A summer vegetable garden. A carrot 'cake' with orange, cream cheese foam, chocolate 'soil,' and carrot tops.
La Stella 2016 (Okanagan, BC), Moscato D’Osoyoos
The Summer Tasting Menu is available as four courses for 79
or six courses for 99
Add the wine pairings for 54 / 79
Click below to read Richard Wolack's course-by-course review of the Tasting Menu and wine pairings