EAT! Vancouver Bao Bei x Edulis

A seafood menu to blow your brains.

April 29, 2015

1st – “Pintxos”

Edulis

Supergilda with Cider Poached Txistorra, Mussel Escabeche, and Anchovy Stuffed Olive

Fresh Nova Scotia Snow Crab a la Donostiarra

Gaspé Scallop with Smoked Scallop Roe, Macadamia, and Pickled Rhubarb

Bao Bei

Dungeness crab en gelée with ginger gel and scallion

Chawanmushi, prawn and pickled Sichuan peppercorns

Scallopy and shiso boudin with kabosu radish pearls

2nd – Salt Cod

Edulis

“Salade Gourmande”

Wild Dandelion, Fresh Porcini, Salt Cod Vinaigrette

Cider Poached Foie Gras, Smoked Crab Apple Purée. Wild Onion

Bao Bei

Charred humboldt squid, allspice scented pork meatballs, soffrito

4th – Halibut

Edulis

Chilled Halibut Cheek en Gelée

Bone Marrow-Bread Sauce, Salsa Verde, Red Wine Vinaigrette, and Chickweed

Bao Bei

Yuzu/douban escabeche of halibut, anise and preserved lemon gnocchi Parisienne compressed papaya

5th – Dessert

Valrhona chocolate mousse, sesame candy, banana

Get the Newsletter

Own your city with Vancouver’s thrice-weekly scoop on the latest restaurant news, must-shop hotspots and can’t miss events. Rest assured your email is safe with us.