Wildlight Kitchen + Bar Launches New Weekend Brunch Menu — Miss Eileen Soo

Jun 13

Jun 13 Wildlight Kitchen + Bar Launches New Weekend Brunch Menu

Wildlight Kitchen + Bar Launches New Weekend Brunch Menu
Wake up with a taste of ‘West Coast Wild’ on weekends at West Point Grey’s newest restaurant

No weekend is complete without brunch, and WildlightKitchen + Bar is ready to round out its all-day offerings with its inspired take on the leisurely morning meal. The new premium-casual West Point Grey restaurant will officially launch weekend brunch service starting Saturday, March 10, featuring a menu showcasing sustainable, regional, and seasonal ingredients and lively libations celebrating the West Coast.

Available Saturdays and Sundays from 9 a.m. until 2 p.m., Wildlight’s brunch menu was created by Executive Chef Warren Chow, who brings his French technique, Vancouver roots, and global inspirations to his bold but approachable roster of classic dishes with a decidedly Pacific Northwest twist.

Brunch menu highlights include a Crab Cake Benedict (Dungeness crab cakes, poached eggs, house-made cheddar biscuits, yuzu hollandaise, hash browns), Chicken & Waffles (buttermilk chicken, whipped cultured butter, honey jack maple syrup), and Duck Confit Cassoulet (confit duck leg & farmer’s sausage, white bean cassoulet, slow-cooked San Marzano stew, sunny egg, focaccia).

For those seeking a meat-free brunch, Wildlight steps up to the plate with tantalizing vegetarian options like the Crispy Oyster Mushroom Burger (tempura oyster mushrooms, plant-based togarashi mayo, cabbage slaw, house-made bread & butter pickles) or Cauliflower Benedict(cauliflower fritters, poached eggs, house-made cheddar biscuits, sun-dried tomato hollandaise, hash browns).

To complement Chef Chow’s brunch dishes, Bar Manager Aman Nijjar has curated a robust list of feature beverages, ranging from amped up classics like the Wildlight Caesar, using Sons of Vancouver Chili Vodka, garnished with a slice of house-made Salmon Pastrami & Beet Curd Lingcod and accompanied by a freshly broiled Oyster Motoyaki to a bubbly Sunday Spritz of sparkling wine, Aperol, soda, and Campari float served on the rocks. The Cosmo Lemonade is a refreshing spirit-free selection with lemon, cranberry, and soda.

Reservations for brunch are now open and can be made via the Wildlight Kitchen + Bar website at wildlightrestaurant.ca or by calling 604-915-0722.