Wildlight Kitchen + Bar is finally open in West Point Grey at UBC. This new restaurant features the culinary talent of Chef Warren Chow. Wildlight’s approachable, premium-casual concept celebrates the diversity of the province’s West Coast cuisine with modern, regional, all-day dishes. I had the opportunity to try their dinner offerings this week, but they also have a Happy Hour and brunch menu that I’ll definitely be back to try. Check out my full Wildlight Kitchen + Bar Review below!
Wildlight Kitchen + Bar – 4 Course Tasting Menu (Small Plates)
For their media night, we were treated to a 4 course tasting menu of some of their most popular dishes. The menu for the night:
First Course – Wildlight Pescatarian Board
Housemade salmon pastrami, beet cured ling cod, marinated Salt Spring Island Mussels, smoked albacore tataki, cod rillette, pickled sea asparagus, warm olives, rye, poppadom and nori crackers
I have had many a charcuterie board, but this is my first time trying a Pescatarian board. This was a very unique approach to showing the lovely seafood options that the West Coast is known for. My personal favourite of the board was the cod rillette. It was cod forward in taste, and the ikura on top added a nice brininess that balanced out each bite.
Wildlight Kitchen + Bar – 4 Course Tasting Menu (Large Plates)
Second Course – Seared Hokkaido Scallops
Pan-seared U10 Hokkaido Scallops, lobster & truffle risotto, preserved lemon, paprika oil, squid ink tuile
The scallops were perfectly seared and had a light sweetness that pairs so well with the caramelized exterior. The inside of the scallop was soft and slightly translucent and it just melts in my mouth. This was such a comforting but elevated dish.
Pairing – Chef’s Choice (Ampersand Gin, dry vermouth, St Germain elderflower, cognac, king cube)
I always appreciate when a restaurant has perfectly large square ice cubes for their cocktails. As someone who loves to enjoy their cocktails with their food, the large square ice cube melts a lot slower and doesn’t dilute the cocktail as quickly. I would never have thought to do a combination of the above liquors to create a cocktail, but it really works for me! It has a slightly spicy profile that really works with the sweetness of the scallops.
Third Course – Fraser Valley Duck
Aged Fraser Valley duck breast, confit leg croquette, carrot puree, dijon spaetzle, orange marmalade glazed vegetables, pickled chanterelles, duck jus
The duck breast was perfectly cooked and so tender. I could cut it with a butter knife! This was a very flavourful dish and the pickled chanterelles added a nice lightness to a very rich dish.
Wildlight Kitchen + Bar – 4 Course Tasting Menu (Dessert)
Fourth Course – Dessert Tasting
Lemon Tart, Coconut Cannoli, Caramelized Honey Cheesecake, Triple Chocolate Mousse
The desserts was the weakest plate of the night for me. After the three courses which really were stellar, the dessert tasting just fell a little flat for me. They were quite typical in taste and execution, and reminded me of the dessert courses from set menus at hotel restaurants.
Pairing – S’more Me More (Marshmallow infused Odd Society Vodka, chocolate coffee liqueur, whole egg, torched s’more skewer, shaved chocolate)
This cocktail however was a delight. I would skip the dessert tasting and order this cocktail to end your night because it was the perfect balance of sweetness.
Worth a Try?
Overall, Wildlight Kitchen + Bar is a fantastic addition to the dining scene at UBC, offering delicious, sustainable, and locally-sourced food in a beautiful and welcoming setting. If you’re looking for a dining experience that combines great food, attentive service, and a beautiful atmosphere, then Wildlight Kitchen + Bar is definitely worth a visit.
Wildlight Kitchen + Bar
Address: 5380 University Blvd #107, Vancouver, BC V6T 0C9
Website: https://wildlightrestaurant.ca/
