Starting November 2 at H Tasting Lounge, immerse yourself in the enchanting world of Winterlust. An experience like no other, Winterlust redefines luxury dining this winter allowing guests to enjoy world-class cuisine against a background of lush evergreens, timeless gilded glamour and Vancouver’s picturesque waterfront – inside a private translucent dome!
Each dome is lavishly adorned to create a truly glamorous (and photo-perfect!) atmosphere. Designed with panoramic glass paneling, the domes offer breathtaking views of the North Shore mountains and waterfront. They are fully equipped to ward off the chill of winter nights, with heaters and independent sound systems ensuring a cozy, comfortable and personalized dining experience.
This season, the focus of the culinary program marries the seasonal, sustainable and local sourcing Vancouver is known for with the diverse global flavours of the Westin Bayshore’s talented culinary team.
A favourite dish returning to rave reviews this season is a tableside-flamed Certified Angus beef bone-in rib eye steak, served with peppercorn red wine jus, roasted heirloom carrots with miso hummus, confit fingerling potatoes with fresh black truffle and Grana Padano cheese, plus sautéed gai lan with garlic and caper-lemon vinaigrette. Also for meat lovers, HTL’s take on steak tartare is infused with applewood smoke and served with hickory seasoned pomme gaufrettes; and at lunch service, a steak frites plate is composed of grass-fed Angus beef tenderloin from Beretta Farms in Alberta, peppercorn jus and perfect frites.
Vancouver is renowned for its seafood, and the Winterlust menu boasts a jumbo seafood feast: a plateau of Dungeness crab, jumbo prawns, mussels, and clams, served with drawn butter, garlic aioli and a beurre blanc that’s cleverly reminiscent of the flavours of traditional tartar sauce.
Vegetarian options focus on local produce, like baby kale and maple-roasted squash salad enhanced with brown-butter breadcrumbs and lemon ricotta; or a tahini-glazed roasted cauliflower “steak” with beluga lentils. Fresh-baked milk buns are ultra local, with honey-butter made from the product of Westin Bayshore’s own apiary!
Note: each dome seats a maximum of six people and minimum spends / time allotments apply.