Beginning on Thursday, January 6 and continuing through every Thursday, Friday and Saturday evening in January, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients.
Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. These nights will be very popular with limited seating.
MENU
To Start Caesar Salad – Baby Romaine Leaves, Garlic & Anchovy Dressing, Brioche Croutons French Onion Soup – Gruyere Cheese, French Baguette Oysters Rockefeller – Five Pacific Oysters Baked with Wilted Spinach, Hollandaise Sauce and Romano Cheese Steakhouse Wedge Salad – Iceberg Lettuce, Buttermilk Blue Cheese Dressing, Tomato, Onion and Boiled Egg Crab Cakes – Rock Crab & Smoked Sablefish Cakes, Tomato Red Pepper Coulis, Frisee & Radish Salad Prawn Cocktail Poached Jumbo Prawns, Cocktail Sauce
From the Grill 63 Acres Ranch NY Striploin AAA 12oz Benchmark Ribeye Steak Prime 16oz McLeod’s Leap Angus Tenderloin AAA 6oz PEI Blue Dot Potato Finished Prime Tomahawk 55oz Sterling Silver AAA Angus Tenderloin 8oz Creek Stone Ranch USDA PRIME 22oz Porterhouse
Other Offerings Peri Peri Roasted Cornish Hen – Half Hen, Marinated for 48 Hours, Slow-Cooked & Roasted Wild Mushroom Carbonara – Wild & Cultivated Mushrooms, Slow-Cooked Onions, Parmigiano, Chives, Egg Yolk Emulsion Pan-Roasted Steelhead Trout – Chive Mashed Potatoes, Winter Vegetables, Caponata
Sides 4oz Butter-Poached Lobster Tail
Roasted Wild & Cultivated Mushrooms
Asparagus with Lemon & Almonds
Creamed Corn
Cauliflower Gratin
Reservations from 5:00pm | A La Carte Steakhouse Menu | Dress Code: Smart Casual
A diner tucks into his £391 onboard meal. Views of the tarmac come gratis. Photograph: All Nippon Airways/AFP/Getty Images
The choice always used to simple – chicken or beef. But Japan’s biggest airline has now started offering luxury dining aboard a parked airplane it has named the “winged restaurant,” for £390 a meal.
Diners grounded by the pandemic rushed to relive the cabin dining experience on Wednesday .
All Nippon Airways (ANA) dining “passengers” can choose between a first-class seat with a meal for 59,800 yen (£391) or a business-class option for about half the price, at 29,800 yen, on board a stationary Boeing-777 at Haneda airport in Tokyo.
Guests are asked to select their meal in advance from a Japanese or international menu. Mains include grilled sablefish with saikyo miso, simmered beef and tofu; Wagyu beef with Kobe wine mustard; and sautéed sea bass and shellfish bisque, served with Japanese sake, plum wine or Krug champagne.
The chef speaks with a customer on a parked All Nippon Airways plane at Haneda airport in Tokyo. Photograph: All Nippon Airways/AFP/Getty Images
Yosuke Kimoto, 42, who had a business-class meal with his 14-year-old son, told Kyodo News: “It was a delicious meal. I’m glad that my kid enjoyed it too.” They were among 60 guests who had lunch aboard on the first day of the service, with a similar number having dinner.
His son was also impressed. “The business class was drastically different from the economy class in terms of both food and the seat. It was so spacious, and the seat was like a bed when reclined,” he told Nikkei Asia.Advertisement
ANA will offer 22 lunch and dinner sessions this month, each lasting about three hours. There is no in-flight entertainment, but customers receive amenity kits and can also use the airline’s lounge at Haneda’s domestic terminal.
Singapore Airlines became the first carrier to tap into the public’s appetite for onboard dining last October, when it started offering meals on two A380 superjumbos parked at Changi airport in Singapore. Tickets sold out in less than half an hour, despite the £360 price tag to eat in a top-flight suite, with the chance to watch a movie too. Economy-class meals were more affordable at £30 a head.
The pandemic has plunged the global aviation industry into its worst-ever crisis, as many aircraft around the world remain grounded amid coronavirus travel restrictions and lockdowns, prompting some airlines to think creatively about what to do with their idle aircraft. At ANA, the idea of the “winged restaurant” was reportedly thought up by employees.
In-flight meals have been surprisingly popular. ANA started selling international economy-class meals online in December and they quickly sold out. It sold 264,000 meals and made revenues of £1.3bn as of 12 March. The airline said beef sukiyaki and hamburger steak with demi-glace sauce served with buttered rice and creamy scrambled eggs were gone within minutes.
An All Nippon Airways flight attendant prepares food for ‘flyers’ on a parked plane at Haneda airport. Photograph: All Nippon Airways/AFP/Getty Images
British Airways now also offers first-class cabin meals from £80 for home delivery, starting this week. It sells four-course meal kits serving two people – in a choice of vegetarian, fish and meat dishes – through the catering firm Do & Co. Starters include Loch Fyne smoked salmon with a mustard dressing, followed by slow cooked British beef cheeks, a cheese selection and dark chocolate and orange liqueur bread and butter pudding.Advertisement
IAG has worked with the industry body, the International Air Transport Association (IATA), on a digital health verification app. The IATA travel pass app enables passengers to receive Covid-19 test results and verify they are able to travel via an “OK to Travel” status. It is being trialled by a number of carriers.
Special Wine Promotion for the month of March Two wines from the acclaimed Quails’ Gate Winery will be available at retail pricing for the month of March, with the purchase of a take away meal.
Quails’ Gate 2018 Merlot A round, full bodied wine with notes of blueberry, red currant, cassis, and herbs. Pairs perfectly with heavier meat dishes. Enjoy the 2018 Merlot for $29.99
Quails’ Gate 2019 Chenin Blanc This dry, medium bodied wine has bright acidity and notes of lime, wet stone, quince , and apple blossom. Pairs perfectly with lighter seafood dishes. Enjoy the 2019 Chenin Blanc for $24.99
The deadline for sign up will be Sunday, March 7 at 5:00pm.
Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it to your door.
Tuesday, March 9th, 2021 Tuna Niçoise Salad Meal Kit $27 per person
Tuna Niçoise Salad marinated and seared rare albacore tuna, served atop a bed of lettuces, green beans, boiled new potatoes, cherry tomatoes, shaved radishes, cucumber, olives and a fine herbs–anchovy dressing
Mushroom & Leek Arancini fried risotto balls with sautéed cremini mushrooms, melted leeks, parmesan cheese, served with garlic aioli
Wednesday, March 10th, 2021 Pesto Lasagna Meal Kit $26 per person
Pesto Lasagna layers of beef and pork ragu, ricotta cheese, walnut pesto and mushrooms, topped with mozzarella cheese and extra virgin olive oil, served with garlic focaccia bread
Classic Caesar Salad romaine lettuce, traditional anchovy and caper dressing, focaccia croutons, bacon bits, shaved Parmigiana Reggiano, lemon
Thursday, March 11th, 2021 Coq au Vin Meal Kit $27 per person
Coq au Vin chicken drumsticks and thighs braised slowly in red wine with carrots, thyme, bacon lardons, pearl onions and button mushrooms, served with garlic chive mashed potatoes
Waldorf Salad baby gem lettuce, caramelized grapes, toasted walnuts, shaved celery, green apple and a honey-lemon dressing
Friday, March 12th, 2021 Herb-Crusted Beef Fillet Meal Kit $38 per person
Herb-Crusted Beef Fillet pan-seared 6oz beef fillet crusted with a herb-dijon gremolata, served with twice-baked potato, green beans, roasted cauliflower and horseradish cream sauce
Guinness Stout & Short Rib Shepherd’s Pie
Meal Kit
$26 per person
Guinness Stout & Short Rib Shepherd’s Pie
braised short ribs in a rich Guinness gravy with carrots, peas, corn, button mushrooms and herbs, topped with a thick layer of mashed potatoes and aged cheddar
a traditional Provençal fish stew with salmon,
prawns and shellfish in a tomato, saffron and fennel broth, served with toasted
sourdough and a red pepper rouille
Greek Salad
cucumbers, vine-ripened tomatoes, red bell peppers, pickled red onions, crumbled feta, Kalamata olives and red wine vinaigrette
de-boned turkey breast stuffed with a pork and
apricot sausage, chive mashed potatoes, roasted Brussel sprouts, thyme &
orange-glazed carrots and turkey gravy, served with a Parker House Roll
Cabbage Slaw
shaved red and green cabbage, red onion, dried cranberries, toasted almonds, Italian parsley, maple dijon vinaigretteItalian parsley, maple dijon vinaigrette
Chocolate Mousse Cups Sirene Dark Chocolate Mousse, Caramelized White Chocolate, Hazelnut Cake with Salted Caramel $8.00/each
UC Drinks
Union Club Fresh Nut Milk House-Made Cashew & Hazelnut Milk with Medjool Date, Raw Cacao, Cinnamon, Vanilla Bean & E3Live Blue Majik Powder $10.00 – ½ Litre
Union Club Cold Pressed Juices $10.00 – ½ Litre
GREEN MACHINE Celery, Cucumber, Apple, Lemon, Ginger & Wildflower Honey
The deadline for sign up will be Sunday, January 31 at 5:00pm.
Meal Pick Up Time will be between 12:00pm – 5:00pm, on the respective day. If for some reason you are unable to pick up directly from the Club, please let us know and for $15.00 we will deliver it to your door.
Take Out Menu for February 2 to 6, 2021
Tuesday, February 2nd, 2021 Roasted Peri Peri Cornish Hen Meal Kit $28 per person
Roasted Peri Peri Cornish Hen Portuguese tomato rice, grilled vegetables, slivered scallions, jalapeno and cilantro salsa verde
Cobb Salad Iceberg lettuce, cherry tomato, bacon, crumbled hard-boiled egg, aged white cheddar, creamy blue cheese dressing
Wednesday, February 3rd, 2021 German Schnitzel Meal Kit $26 per person
German Schnitzel Pan-fried and breaded pork cutlet, roasted garlic mashed potatoes, beer-braised sweet and sour red cabbage, creamy chive and garlic sauce, lemon
Chocolate Mousse Cups Sirene Dark Chocolate Mousse, Caramelized White Chocolate, Hazelnut Cake with Salted Caramel $8.00/each
UC Drinks
Union Club Fresh Nut Milk House-Made Cashew & Hazelnut Milk with Medjool Date, Raw Cacao, Cinnamon, Vanilla Bean & E3Live Blue Majik Powder $10.00 – ½ Litre
Union Club Cold Pressed Juices $10.00 – ½ Litre
GREEN MACHINE Celery, Cucumber, Apple, Lemon, Ginger & Wildflower Honey
Wednesday, January 27th, 2021 Beef Bourguignon Meal Kit $30 per person
Beef Bourguignon beef slowly simmered in a rich, red wine sauce with pearl onions, carrots, button mushrooms, smoked bacon and potatoes. Served with parsley, grilled sourdough and garlic butter.
Chocolate Mousse Cups Sirene Dark Chocolate Mousse, Caramelized White Chocolate, Hazelnut Cake with Salted Caramel $8.00/each
UC Drinks
Union Club Fresh Nut Milk House-Made Cashew & Hazelnut Milk with Medjool Date, Raw Cacao, Cinnamon, Vanilla Bean & E3Live Blue Majik Powder $10.00 – ½ Litre
Union Club Cold Pressed Juices $10.00 – ½ Litre
GREEN MACHINE Celery, Cucumber, Apple, Lemon, Ginger & Wildflower Honey
Chocolate Mousse Cups Sirene Dark Chocolate Mousse, Caramelized White Chocolate, Hazelnut Cake with Salted Caramel $8.00/each
UC Drinks
Union Club Fresh Nut Milk House-Made Cashew & Hazelnut Milk with Medjool Date, Raw Cacao, Cinnamon, Vanilla Bean & E3Live Blue Majik Powder $10.00 – ½ Litre
Union Club Cold Pressed Juices $10.00 – ½ Litre
GREEN MACHINE Celery, Cucumber, Apple, Lemon, Ginger & Wildflower Honey
Please contact sales@unionclub.com to register for your Father’s Day Barbecue Kit. The deadline for sign up will be Saturday, June 13 at 5:00pm.
NEW FEATURE: MEET THE MANAGEMENT TEAM
The Union Club of British Columbia is home to a unique Management Team. Long-term success depends, above all, on the quality of the Team providing the leadership, direction and vision. The Union Club is in good hands with the current Management Team’s wealth of experience and knowledge of the hospitality industry.
To introduce (or re-introduce in some cases) your Management Team to you, your weekly email will now feature “Meet the Management Team”, where a different Manager will be profiled each week. This week we feature Nicolas Hipperson, Executive Chef:
Nicolas Hipperson, Executive Chef
Born in Victoria, British Columbia, Nicolas Hipperson has always been inspired by his surroundings and truly humbled by the beautiful bounty of the Pacific Northwest. After moving to Regina Saskatchewan at the age of 11, quickly learning that he was not made to handle the sub-zero bleak flat lands of southern Saskatchewan. Starting as a dishwasher for Earls, and working on the appetizer station, he learned that mass production and pre-fabricated food was not for him. Becoming inspired by his grandmother’s lush garden of fresh home grown produce, Nicolas set out to find a position where he could learn from, and cook with the best Regina had to offer, while serving locally grown foods that were raised in sustainable and ethical environments.
Nicolas took his first serious restaurant position at The Willow on Wascana where he able to peruse what he was passionate about, while learning great techniques and flavours from one of Canadas best Chefs, Mo Matthew.
In 2007, Nicolas set down roots in Vancouver where he graduated from The International Culinary Institute at the Art Institute of Vancouver. While attending classes Nicolas worked and staged at many of Vancouver best restaurants, including but not limited to Adesso Bistro, The Global Group of Restaurants and C Restaurant.
After graduating from school and quickly climbing the ranks at Vancouver’s top farm to table restaurant, Raincity Grill, Nicolas was here, able to grab his first Executive Chef Position. Working closely with his farmers and producers Nicolas was able to cement a name for himself as a leading culinary talent and massive supporter of The Oceanwise Initiative. After taking over as Executive chef of all food and beverage operations within the Kambolis group, Nicolas worked tirelessly until the restaurants sale in 2015.
After spending some time working on various passion projects and pop up restaurants in Vancouver, Nicolas was awarded one of BC Business Magazines highly coveted Top 30 under 30 awards for his innovative and creative approach to sustainable dining.
In March of 2017, Nicolas accepted the Executive Chef position at The Union Club of BC. Leading his bright new culinary team at the club, he continues to push forward on his passion of serving refined plates of locally sourced and sustainable cuisine.
Looking forward to a long future at the club, Nicolas is a proud member of a great team with whom he hopes to spend a long and successful career with.
Now available in the McGregor Lounge between 7:30am-2:00pm, is Chef Nicolas’ latest creation – UC Green Juice! What exactly is “UC Green Juice”, you ask?
UC Green Juice is great for a healthy morning or afternoon snack! Ingredients and health benefits are as follows:
