Dine Out Vancouver 2017: Wildebeest

For my one and only dine out this year, I went to Wildebeest. They’re suppose to have great food and great service! My friend and I walked over after work for our 5:30pm reservation and we were seated right away as it wasn’t busy yet. Wildebeest is offering a three course menu for $40.


We were seated at the back where there were some wispy, willowy plants dangling from the ceiling. The restaurant was long and they also have a downstairs seating area as well.


The Humboldt Squid was served with crispy fennel & cucumber salad, chorizo, and agrodolce. I just Googled agrodolce and it’s a traditional Italian sweet and sour sauce. The sauce was more tart than we were expecting and we would’ve enjoyed it more if it had been sweeter like the sauce for sweet and sour pork for example. Okay I know that’s not a fair comparison but it’s the only example I have. The squid itself was extremely tender but the breading could’ve been crispier.

The Game Terrine was served with blueberry preserve, country sourdough, and violet mustard. The terrine is composed of various game meats such as… elk? I can’t remember what the server said because we were just excited to get our food. The firm terrine also had pistachios mixed in to give it a crunchy element. I enjoyed the sweetness of the blueberry preserve which offset the saltiness of the terrine. I wasn’t quite sure how to eat the toasted sourdough so I just spread the mustard sauce over it. Something flat probably would’ve worked better with the terrine.

The Angus Striploin came with smoked potato, charred onions, grilled oyster mushrooms, wild mushroom ‘ketchup’, and an herb emulsion. The striploin was cooked to a medium rare and it had quite a large fatty section on each piece. The meat was tender enough but still required some chewing. My friend thought it was really cute how they used the onions as “cups” for the herb emulsion. We were also fascinated by the wild mushroom “ketchup” because it was a black smear on the plate and we couldn’t decide if we really liked it or not. WildebeestThe Pan-Seared Sockeye was lightly smoked and served with roasted romanesco, compressed kohlrabi, butter-braised. I didn’t expect the salmon to taste like smoked salmon but it did! It was unexpectedly moist and flaky! The skin was pleasantly crispy but the salmon may have been a bit on the salty side overall. The vegetable accompaniments were delicious and I’ve never had kohlrabi or romanesco before. I enjoyed the crunchiness from them as well as the juicy buttery flavours. Overall I enjoyed the salmon a lot more than expected. Wildebeest

The course I’m most excited for is obviously dessert! The Salted Chocolate Tart was served with bourbon caramel, honeycomb, vanilla cream. The chocolate tart filling was rich and smooth but the base was very firm and slightly difficult to penetrate with a fork. The honeycomb bits had a sweet toasted flavour to them but I think generally I’m not a fan of honeycomb served like this? Honeycomb aside, at the end of the day, this tart will satisfy your chocolate cravings!

WildebeestI love Carrot Cake so I had to choose it over the vanilla panna cotta and chocolate tart. The carrot cake was served with caramelized carrot & cream cheese ice cream and sprinkled with toasted coconut. The carrot cake presentation could’ve been better since it looked like it was falling apart? The ice cream was really good and akin to eating cream cheese frosting but in ice cream form! The cake itself was fluffy and not too sweet but could’ve been a bit more moist. However, the ice cream helped with that so it wasn’t a problem for me. The portion was also much more generous than I was expecting too.

Our water glasses were constantly refilled and food came out in a timely manner. We enjoyed our meal at Wildebeest even though there were a few things that could’ve been improved. Nothing was mind-blowing but it was a good meal with great company.

Thanks to Sharon Chow for letting me borrow some of her photos! :)

Wildebeest Menu, Reviews, Photos, Location and Info - Zomato


What did you think?