In the underbelly of the restaurant is the Wine Bar, Wildebeest’s answer for those seeking sojourn in a slice of Vancouver’s past. The intimately set, candlelit wine bar offers a thoughtfully chosen selection of Old and New World bottles paired with a specialized wine bar menu designed to enhance the wine experience. A 12-bottle By The Glass® machine is at the centre of the wine bar. The machine leaves no chance of oxidation, meaning the wines selected by the sommelier team of Brooke Delves and Justin Everett taste exactly as they should each and every time. 

Menu

Smoked Castelvetrano olives - 5
Seawater-infused hazelnuts - 3
Chewy heirloom beet salad, salted pears, goat's milk ricotta, crispy milk - 9
Smoked cheddar bierwurst and Wildebeest mustard - 5
Pickled vegetables - 6
Crispy pork & polentea croquettes, tomato jam - 6
Aged ham plate, honey-whipped butter, mustard - 16
Bacon-wrapped country pate, pistachio, seasonal jam, pickled vegetables - 11
Sawmill Bay oysters, half dozen with gin & celery foam - 16

Tomme de Savoie - Savoie, France - 6
Cow - semi-soft, wild rind - raw milk

Valdeón – León, Spain - 7
Cow & goat - blue - pasteurized

Neal's Yard Stilton - Colston Bassett, UK - 6
Cow - blue - pasteurized

Kaamps Classic Gouda - Deurningen, Netherlands - 7
Goat - firm, wax rind - pasteurized

Barely Buzzed – Utah, USA - 6
Cow - firm, lavender & espresso-rubbed - pasteurized

Reade's Cheddar - Isle of Mull, Scotland - 6
Cow - firm, clothbound - raw milk

Neal's Yard Red Leicester - Sparkenhoe, England - 6
Cow - firm, clothbound - raw milk

Camembert de Normandie - Normandy, France - 7
Cow - soft, bloomy rind - raw milk

Chef’s selection of cheeses, seasonal fruits, honeyed nuts, fruit bread  - 17 

Unlimited Vivreau purified sparkling or still water for $2 per guest, $1 of which will be donated to a monthly charity.
This month we are donating to: B.C. Hospitality Foundation