ONO VANCOUVER
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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

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

    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

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