Vancouver's Bauhaus introduces new autumn menu

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      Sampling culinary creations by Vancouver’s only Michelin-star chef just got more affordable.

      Bauhaus, where Stefan Hartmann helms the kitchen, has introduced a new fall menu and a new series of new tasting menus.

      A four-course menu is now on offer for $75, as is a five-course for $95. Those are in addition to the existing six-courser for $110.

      Among the selections are braised elk shoulder with celeriac and Brussels sprouts; tuna with pork cheeks, ginger cream, and radishes; halibut with blood sausage apple puree, and sauerkraut, and poached char accompanied by potato foam, potato crisp, caviar, and pepper “grass”.

      Bauhaus, which the Straight reviewed here, is also offering a pre-hockey dinner: on nights that the Canucks are playing, diners can get a three-course meal for $60 from 5 to 6:30 p.m.

      Aside from items such as ling cod with spinach, artichokes, and tortellini ($40) and potato strudel with goat cheese and green asparagus ($33), the resto’s new menu features a selection of German classics, like cheese spätzle ($23), braised beef roulade ($27), and sauerbraten with crushed​ carrot and potatoes ($33).

      Potato strudel with green asparagus and goat cheese.
      Gail Johnson

      Bauhaus is also introducing red wines imported from Burgenland, Austria. 

      Hartmann worked in some of Europe’s finest restaurants, including Venice’s Maximin before opening his own spot, Hartmann’s in Berlin in 2007. While in Germany, he won the Master Chef Award and the Newcomer of the Year Award, going on to earn his Michelin star in 2010.

      On October 20, Bauhaus owner Uwe Boll is challenging chef Hartmann to a sauerbraten cookoff. Hartmann marinates the beef for four days baking it, making it so tender it can be cut with a spoon. Guests will get two portions of the German classic and decide which one wins.

      Will it be the Wermelskirchen-born gore film director or the executive chef?

      Ling cod with tortellini, artichoke, and spinach.
      Gail Johnson
      Mango parfait with pineapple, passionfruit, coconut, and deep-fried banana.
      Gail Johnson
      House chocolate truffles.
      Gail Johnson

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