Wildlight Kitchen + Bar is a modern West Coast restaurant in Vancouver’s West Point Grey neighbourhood near UBC, offering a premium casual dining experience centered on seasonal ingredients and regional flavours from across British Columbia.
Led by Executive Chef Warren Chow, the menu highlights local seafood, meats, and produce alongside a beverage program featuring BC wines, craft cocktails, and local beers, all served in a bright, contemporary space designed for relaxed lunches, brunch, happy hour, and dinner gatherings, with the restaurant also earning recognition as a MICHELIN recommended dining destination in the city.
They are offering a three-course Dine Out Vancouver dinner menu priced at $70 per person. Here’s a look at my experience.
Appetizers
Smoked sablefish chowder
Smoked sablefish, mixed seafood, double-smoked bacon, chive oil in a hearty chowder packed with seafood. The smoked fish adds a savoury note, and each spoonful feels generous and comforting.
Crispy Humboldt squid
Crispy fried squid served with dashi sauce, greens, and pickled radish. The squid comes out crisp and tender, while the savoury sauce and pickles keep the dish lively.
Grilled beet and burrata
Burrata with grilled beets, greens, fennel, apples, and roasted hazelnuts. The creamy cheese balances the sweet beets, while apples and nuts add texture that keeps each bite interesting.
Entrees
Mixed mushroom risotto
Creamy risotto with sautéed mushrooms, sunchoke, and parmesan, delivering comforting mushroom flavour throughout and making this a satisfying vegetarian option.
Slow roasted pork collar
Tender pork collar with BBQ koji glaze, served with fennel sausage and white bean cassoulet, tomatoes, and braised kale. The cassoulet makes this a filling dish, while the vegetables help lighten the plate.
Broiled steelhead trout
Broiled steelhead trout with yuzu mayo, brown butter gremolata, and sesame-style potato salad. The citrusy mayo brightens the fish, while the potato salad adds substance without feeling too heavy.
Desserts
Brown sugar and hazelnut mousse cake
Brown sugar mousse cake with hazelnut crunch and sponge cake, offering smooth texture with a pleasant crunch and a finish that is not overly sweet.
Morello cherry tart
Cherry custard tart with poached cranberries and chocolate semifreddo, combining tart fruit flavours with creamy chocolate for a satisfying dessert.
Coffee Sorbet
House-made sorbet with rotating flavours, offering a refreshing and lighter finish after richer dishes.
Wine pairings
Unsworth Vineyards Charme de l’Île, Cowichan Valley, Pinot Gris and Pinot Noir Brut
Hatch Gamay Noir 2022, Okanagan Valley
LaStella Moscato
Beverage Pairings
Non-alcoholic pairings
L’Antidote Sparkling Gamay, Domaine des Grottes, Beaujolais, France
West Coast Fuel, spiced and zesty
Lunette Bright Lights, apple purée, spiced pineapple shrub, honey ginger syrup, citrus, ginger beer
Doctor’s Orders, complex and sour
Dr. Zero non-alcoholic Amaro, Sobrii 0-Rum, allspice syrup, citrus, egg whites, aromatic bitters
Cocktail pairings
Hot Cross Fun! on tap, vibrant and refreshing
Vodka, pisco, aperitivo, plum wine, pineapple shrub, cinnamon agave, soda
Chef’s Choice on tap, rich and botanical
Gin, elderflower liqueur, cognac, vermouth, citrus bitters
Matcha ube espresso martini, sweet and nutty
Vodka, coffee liqueur, matcha, espresso, ube foam
My ideal 3-course would the Crispy Humboldt Squid, Broiled Steelhead Trout and the Brown Sugar & Hazelnut Mousse Cake along with the Non-Alcoholic Pairings. The drink pairings are very worthwhile for the price!
Wildlight Kitchen & Bar is located at5380 University Blvd #107, Vancouver, BC