Monday, April 25th @ 6:30pm
While West’s wine dinners are well known across the city—and beyond—it’s time to let our talented bar manager have his time in the sun, in this case the sunny vineyards of Cognac, France.

On April 25th, West Restaurant is pleased to welcome the extraordinarily diverse wine grape based gins of G’Vine—Floraison and Nouaison—in a unique five-course dinner crafted by Executive Chef David Gunawan, paired with cocktails created by Bar Manager David Wolowidnyk.

While most gins are made from grain, G’Vine gins are small batched from Ugni Blanc grapes, distilled with nine classic fresh-fruit botanicals; and, in the case of Floraison, the unique vine flower, picked on the very day it surrenders its peak aromatics. Nouaison, on the other hand, is tinctured with the nascent grape berries. Distillation for both gins takes place in an antique Florentine still known as ‘Lily Fleur’.

In Vancouver for only a few days, Audrey Fort of EWG Spirits & Wine and Philip Duff, world renowned mixologist and Gin expert, will offer commentary and insight into these remarkable spirits.

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Reception
Satori Oysters, Cucumber and Celery Soda
Goat Cheese Mousse, Pickled Beets
G’Vine Floraison, Freshly-pressed Green Apple + Grapes, Anise, Lemon

Albacore Tuna
Ponzu Marinated Loin, Confit Belly, Lightly Pickled Daikon, Seaweed
Sake Kasu Emulsion
G’Vine Nouaison, Sake, Ginger, Yuzu, Lime Zest

Dungeness Crab
White Almond Gazpacho, Elderflower Essence
G’Vine Floraison, Plum Wine, Cinnamon, Lemon

Sablefish
Steamed with Black Tea and Cedar, Shaved Mushrooms, Shiso
G’Vine Nouaison, Lapsang Souchong, Orange Zest

Thiessen Farm Squab
Beet Puree, Maitake Mushroom, Rose Scented Jus
G’Vine Nouaison, Blackberry, Cocoa + Violet

Frozen Yogurt scented with June Liqueur
Fresh Mango, Almond Frangipane
G’Vine Floraison, June Liqueur, Cloves

How to Purchase

Tickets are $85.00 per person, plus tax and gratuity. Seating is limited.

Call 604 738 8938 to reserve your place at the table.