Stanley Park Brewing Restaurant & Brewpub2020 can be seen as the year of the unexpected with the tagline “you’re on mute”. Although New Year’s Eve celebrations are going to look a little different this year, what a way to ring in 2021 in the heart of the iconic Stanley Park. Our Head Chef and Head Brewer have created a delicious 5-course menu paired with beers brewed right here in the park.
Our top priority is to provide you with a safe, clean & comfortable dining experience with your household bubble and enjoy a wonderful evening to bid farewell to what has been a unique 2020.
When:
Thursday, December 31st at 6:30pm
Where:
8901 Stanley Park Dr, Vancouver, BC V6G 3E2
Price:
$115 per person, this includes tax, gratuity.
Each ticket includes a Stanley Park Brewing glass with a tall can of our latest PARKBEER Pinot Gris Pils to take home and toast in the new year with.
Please note that the maximum table size is 6 people. You can find out more about our full COVID-19 safety measures at our Restaurant & Brewpub can be found here. If you change your mind, will be happy to provide you with a full refund.
Book your place before 3pm December 28th to avoid missing out!
Menu
Each course is served with a 5oz beer taster to compliment your dish.
First Course
Brie and Roasted Onion Phitivier – Cranberry mustard, rosemary honey.
Beer pairing: Cranberry Sour | 4.7% | 10 IBU
Kettle soured NW style Sour Weisse with Cranberry puree added during fermentation. Light, tart and refreshing with bold flavors of cranberry with just a touch of citrus from the use of Crystal hops.
Second Course
Grilled Carrot and orange salad – Burrata, crispy pancetta, champagne vinaigrette.
Beer pairing: Mailbelle Belgian Blond I 7.4% I 25 IBU
Strong Belgian blond has a subtle fruity and spicy yeast complexity, with a low malty sweet flavour and a dry finish.
Third Course
Sunchoke Soup – Smoked sunchoke, truffle foam.
Beer pairing: Park Sesh Lager | 5.0% | 8 IBU
This is a super drinkable clean and crispy lager. On the sweeter side due to a small addition of Munich malt. Hopped lightly with Sterling and Saphir.
Fourth Course
Steak Oscar – Tenderloin, crab, champange béarnaise, grilled asparagus, pomme puree.
Beer pairing: Pinot Gris Pils I 5.2% I 25 IBU
A German-style Pilsner brewed with Fraser Valley malts and Nelson Sauvin hops. We conditioned the beer on Pinot Grigio grape skins from our friends at Glass House Estate Winery in Langley. The result is a deliciously crisp Pilsner with notes of gooseberry, fresh lime, peach and nectarine.
Fifth Course
Chocolate porter cake sundae – Chocolate Porter cake, Vanilla ice cream, Carmel puffs, chocolate sauce
Beer pairing: Red Hot Chili Chocolate Porter I 5.0% I 28 IBU
Cayenne pepper and cacao nibs bring about a wonderful hot chocolate taste that will warm you up on those cold winter days. This beer gives you a silky and creamy mouthfeel with a hint of heat in the finish!