ONO VANCOUVER
Home
Catering
Private Dining
Community Programs
Events
About us
ONO VANCOUVER
Home
Catering
Private Dining
Community Programs
Events
About us
More
  • Home
  • Catering
  • Private Dining
  • Community Programs
  • Events
  • About us
  • Home
  • Catering
  • Private Dining
  • Community Programs
  • Events
  • About us

Private Dining

We believe food is an experience

Our team is dedicated to creating delicious dishes that celebrate fresh, local ingredients.


We cater private events, including business dinners, cocktail parties and intimate dinners in your own home. Explore our seasonal menu below or we'll create a custom menu within your budget that will impress your guests.

Get a Private Dining Quote

Menu Highlights

  • Dish with ramen quail egg on crisp nest
  • Dish of Striploin AAA steak with polenta tots, pickled and fermented surplus vegetables
  • A dish featuring surplus marinated, pickled and fresh seasonal vegetables
  • Dish of corned beef sinigang with gailan
  • Dish of striploin AAA steak with polenta tots, pickled and fermented surplus vegetables
  • Dish with ramen quail egg on crisp nest
  • Dish of Striploin AAA steak with polenta tots, pickled and fermented surplus vegetables
  • A dish featuring surplus marinated, pickled and fresh seasonal vegetables
  • Dish of corned beef sinigang with gailan

Ono Surplus Garden featuring marinated, pickled and fresh seasonal vegetables (photo credit: @whentheyfindus)

  • A dish featuring surplus marinated, pickled and fresh seasonal vegetables
  • Dish of corned beef sinigang with gailan
  • Dish of striploin AAA steak with polenta tots, pickled and fermented surplus vegetables
  • Dish of chicken liver mousse, mushroom foie duxelles, radish salad, braised radicchio
  • Dish of sablefish with fermented asparagus and charred cabbage
  • Dishes of mochi balls on banana jackfruit custard, caramel, shortbread crumb
  • Dish of hamachi with salsa macha, avocado and spruce crema, radish salad and sea grapes
  • Dish with ramen quail egg on crisp nest
  • Dish of Striploin AAA steak with polenta tots, pickled and fermented surplus vegetables

Seasonal Menu

Plated dinner experience

Curate a plated dinner experience from the following seasonal menu. 3-course ($120 per person, minimum 8 people), 5-course ($180 per person, minimum 6 people) or 7-course ($240 per person, minimum 5 people). Custom menus are also available upon request.

Appetizers

Spring Clam

Butter clam shell, manilla clam, mexican chili crunch, salad, foam, crumb

Vietnamese Duck Rillette

 Butter lettuce cup, shallot/scallion salad 

Brown Butter Beef

Umami butter, lime leaf emulsion, calamansi birds eye vinaigrette, fresh herbs, tapioca rice crunch

Pork Belly Pastrami

Chicken skin chicharron, chili garlic fermented honey, elote corn ribs, nopales succotash

Hamachi Crudo

Salsa macha, heirloom radish salad, pickled shallot, charred scallion

Salad & Soup

Gildas

 Green olive crumb, smoked green olive tapenade, pea shoot, watercress, pickled guindilla peppers, marinated anchovy (brown), powdered extra virgin olive oil

“Gazpacho”

Cucumber jalapeno chilled soup, poached and marinated mussel, compressed apple, pimentón

Patty Pan

Raspberry vinegar glazed brown butter crumb, crème fraiche, pickled raspberry

Heirloom Tomato

Tonnato, endive, tomato gel, fennel crumb, zucchini ribbon

Tsukune Consume

Chicken consume, charred scallion oil, izakaya style minced chicken ball, chicken tare

Pasta

Radiatori

Shrimp XO, hazelnut, cured egg yolk, pickled fennel, aleppo chili

Raviolo

Black garlic, preserved lemon herb ricotta, egg yolk, spruce crema, tarragon oil

Hand-cut Fettuccine

Horseradish infused cream, radish ribbons, pulled beef cheek

Entree

Rock Lobster

Lobster-stuffed rock fish, spot prawn bisque, potato pave, crème fraiche, tarragon oil

Game Hen

Seared breast, confit leg, infused cream, pickled mustard seeds, salt baked kohlrabi

48-hour Beef

48-hour braised corned beef short rib, fondant potato, bone marrow bordelaise

Halibut

Nduja emulsion, watercress puree, smoked almond and lemon crumb, halibut confit

Salt Baked Celeriac

Pickled onion gel, brown butter almond crumb, tarragon emulsion, horseradish crème fraiche

Dessert

Cheesecake Cloud

Spruce tip, butter cookie crumb, pinipig crumb

Cereal Milk Ice Cream

Long pepper crumb, tobiko (option to upgrade to caviar)

Berries

Macerated huckleberry, blackberry and raspberry, honey lemon curd, clotted cream, puff pastry

Gluten free and vegan options are available upon request.

PRIVATE CHEF SERVICES

Pop-ups & fundraising events

Team building, lessons & demos

Team building, lessons & demos

Our pop-ups and fundraisers give you a taste of our creations. From our first event called "A Night of Too Many Chefs" to our two-time "Chefs in the Hood," we've raised over $80,000 for charity.

See our events

Team building, lessons & demos

Team building, lessons & demos

Team building, lessons & demos

Are you planning a team building retreat? Need an accomplished chef to give a cooking demo to market one of your products? Tell us about your goals and we can customize a memorable event within your budget.

Get in touch

Copyright © 2025 Ono Vancouver - All Rights Reserved.