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The Chef’s Tasting Menu at L’Abattoir is a seasonal dining experience in Gastown, led by Executive Chef Jasper Cruickshank and Baker Hsu.

Rooted in French technique and West Coast ingredients, the tasting menu reflects L’Abattoir’s approach to refined Vancouver dining — thoughtful, ingredient-driven, and designed to move naturally from course to course.

Inspired by the season, the kitchen’s creativity, and L’Abattoir’s legacy since 2010, the menu offers one of the most memorable ways to experience the restaurant, especially when paired with our award-winning wine program.

CHEF’S TASTING MENU

140

Beverage pairings 95

Bread service

Bacon brioche, anchovy twist, spiced sesame flatbread

Steak tartare

Chutoro, fried shiso, oyster dressing

or

Baked Pacific oyster

Whipped garlic butter, black truffle

 

Hokkaido scallop crudo

Pickled daikon, shiso, yuzu vinaigrette

Smoked sockeye salmon

Cucumber, grilled peas, buttermilk ranch

 

Wild BC halibut

Asparagus, smoked onion and jalapeño relish, sauce vin blanc

or

Barbecued Thiessen quail

Cipollini onion tart, umeboshi, nectarine

or

Steak Diane

Carrots, potato pavé, onion relish ($20 supplement)

 

Sticky toffee pudding

Vanilla ice cream, toffee sauce

or

Strawberry entremets

Raspberry crumble, yogurt, rhubarb sorbet

 

When selecting this menu, all guests at your table will enjoy the Seasonal Chef's Menu. Due to the nature of this menu, dietary restrictions and menu modifications will be politely declined. However, it can be crafted for pescatarians or vegetarians.

Kindly note that our online menu is provided for general reference only. In the event of any discrepancy, the menu presented in the restaurant shall prevail.

Prices not inclusive of taxes or service charge.

 
Fraser Valley duck leg confit. Butter lettuce, charred lime vinaigrette, Asian pear. 📷: @jcmadenphotography
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