View fullsize Violets in the Summer 〰️ charcoal pork pluma, cucumber, nectarines, vadouvan, labneh #annalenaxo
View fullsize Quetzal x Annalena - A huge thank you to @stevenshigerumolnar from @quetzaltoronto for an extraordinary collaboration dinner last week. Special thanks to @oddoneoutdesign for the incredible custom plates. And thanks to @whentheyfindus for the ama
View fullsize Let me cook. New drop in the Chef Stuff shop this week, the “let me cook” 5-panel cap, designed in collaboration with @coastalmood. Available now exclusively at annaLena.ca. #annalenaxo #chefstuff
View fullsize Last night was the last shift for someone very special to the AnnaLena family. Esmé has been such a huge part of helping this front of house team do what we do, night after night. If you had the chance to be taken care of by Esmé, you k
View fullsize duck duck…goose // aged duck breast, corn, pâté, poblano pepper #annalenaxo
View fullsize cryocookie ~ toasted s’mores, dark chocolate, coca cola #annalenaxo
View fullsize whatever you do… don’t steal the bunny #annalenaxo
View fullsize NON - TRADITION // “Two single plots of Grüner Veltliner from a brilliant vintage culminate in a multidimensional experience on the palate. Through straight forward calcareous sharpness the juice of the one showed the fascinating and compl
View fullsize not a dessert person ~ char siu cherries, sour cream ice cream, honeycomb pork chicharrón #annalenaxoxo
View fullsize griddle goat ~ lemon caraway sourdough, whipped goats cheese mousse, blueberry, local white chocolate #annalenaxo
View fullsize seafood lottery ~ humpback shrimp, dill, castelvetrano olives, clarified gazpacho #annalenaxo
View fullsize I’ve loved this wine for a very long time. ‘Frileuse’ roughly translates to ‘little cold one’ but the wine is by no means either of those things. Loud, punchy, and super lively with mouth coating, persistent viscosity. L
View fullsize cryocookie ~ toasted s’mores, dark chocolate, coca cola #annalenaxo
View fullsize duck duck...goose // dry aged duck breast, sweet potato pavé and poblano pepper and duck pâté. served with 100% local BC corn tortillas from MAiiZ to complete our final savoury course #annalenaxo
View fullsize Cheeseburger 2050 ~ mimolette velouté, wagyu tartare, tallow caramelized onion #annalenaxo
View fullsize Snag one of the last few tickets for the @canadasbest100 x Botanist dinner in Vancouver on July 10th. Botanist Chef Hector Laguna will share his kitchen with Michelin-starred AnnaLena’s Mike Robbins and Cabaret l’Enfer’s Massimo Pie