What do you think of when I mention brunch? Perhaps it is something you go to on a Sunday morning? Maybe after church? Something formal that you dress up for? Perhaps it is something served on fine china and eaten with a plethora of silverware? Or maybe it is something like an all-you-can-eat formal buffet? Whatever the case, it is a special meal that mixes elements from breakfast with elements from lunch. Well forget all that.
Brunch as Wildebeest is not like that at all, it is a mixture of my two favourite meals, breakfast and dinner, presented in an informal, rustic farmhouse sort of way. When you look through their menu, sure there are some pastries, a selection of fresh squeezed juices and cocktails, but then the similarities end; and they end quite abruptly. Wildebeest is one of our favourite restaurants and the main reason is that Chef David has created an incredibly meat-centric menu.
Just take a look at the photos; trust me the food tastes as good or better than it looks! Our favourite dish is the Pork Jowl cooked to perfection; soft and moist with a touch of crispness on the edges. And it is served on the oatmeal I have even eaten and topped with a perfectly poached egg. I could eat this dish all day and all night long! The side order of bacon too was amazing; this in not your ordinary strip of bacon, this is umm… bacon as in pork belly, served with the skin on, an incredible crispy skin. The other dishes were also really good, offering a great range of flavours and textures.
All I can say is that this is my type of brunch. It is not that I dislike other types of brunch, but simply that this is so mind blowing-ly different. The only sad part is that Chef David Gunawan is leaving Wildebeest at the end of January, so this was the last brunch he was in charge of. Chef David shared his new future adventure with us, and all I can tell you is that we are anticipating excitedly. We hope that as Chef Wesley Young takes over Wildebeest, that he will retain some of our favourite dishes, and create new ones for us to continue our meat-centric adventures!
Executive Chef: David Gunawan
Location: Vancouver, British Columbia