6-course secret SUPPER
may 2, 2026
The Secret Chef is proud to partner with Swallowtail for a third pop-up event, presenting an unbelievable new dining experience to the city. Chef Thoshan, currently cooking at Vancouver’s cutting-edge tasting bar Good Thief, invites you to a lavish long-table feast that bridges the gap between his Sri Lankan heritage and the bounty of the Pacific Northwest.
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7:30pm Seating Only
$135 Per Person + TaxFIRST
Beef Short Rib Curry Pani Puri & Caramelized Onion Sambol
Sesame‑seared tuna, ginger and coconut sambol, curry‑leaf oil. Red lentil and masala croquette, curry‑leaf crumb, spicy nettle and coconut chutney.SECOND
Sablefish in Coastal “Negombo” Coconut Curry
Coconut‑tempered cassava, carrot “achcharu” pickle, turmeric‑infused coconut oil, micro herbs.THIRD
Mixed Mushrooms & Maple Blossom Bhaji Fry
Charred tomato–porcini curry cream, minchi aioli, fried curry leaves.FOURTH
Lemongrass & Lime–Marinated BC Prawns
Pipinna salad with avocado, spring shoots, shaved radish, mustard‑coconut cream, pickled chili, fresh dill.FIFTH
Braised Beef Cheek in Roasted “Kandy” Spices & Tamarind
Spiced dried‑fruit and ghee tempered upma, mustard‑curried green apple, fresh herbs.SIXTH
Pineapple Upside‑Down Cake
Red-flowering currant and cardamom infused kithul treacle, lime sorbet, lemon balm.————
ALLERGY ALERT
Gluten - Citrus - Red meat - Shellfish - Mushroom - Ghee - Fruits -
Swallow Tail Secret Supper Club has been offering long table dinners for more than a decade in Vancouver, BC. Don’t miss your chance to have dinner in Chef Robin’s Garden!
*Secret address to be given upon booking*
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7:30pm-10:30pm
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$135 per person +tax
THE EXPERIENCE: SPICE & SOPHISTICATION
Prepare to be welcomed by the enticing scents of lemongrass, roasted "Kandy" spices, and the bright zest of lime sorbet. This is not just a dinner; it is a sensory journey through the vibrant landscapes of Sri Lanka. Chef Thoshan meticulously marries the deep, soulful heat of his homeland’s recipes with the refined, technical artistry of a 20-year fine-dining career.
LOCALLY SOURCED | GLOBALLY INSPIRED
Every dish on our Six-Course Tasting Menu features premium ingredients sourced from the best local producers—showcasing the delicate balance between Pacific bounty and island tradition. From the silkiness of Sablefish in a coastal Negombo curry to the richness of Braised Beef Cheek tempered with tamarind, each plate is a testament to sustainable excellence.
