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Founders' Lounge at The Cultch
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Hours
About
Menu
A participant in Vancouver's newest and most exciting dine out experience:
About the Founders' Lounge
 East Vancouver’s highly respected Two Chefs and a Table have partnered with The Cultch to now
offer full food service for every performance. Operating out of the Founders’ Lounge locate on
site (formerly dubbed The Cultch’s Café & Wine Bar) this new addition will now feature the same
fresh, locally-sourced and sustainable approach Two Chefs developed running their original
Alexander St. bistro and their groundbreaking nose-to-tail butcher shop, Big Lou’s on Powell St.
The Founders’ Lounge calls back to the early days of The Cultch where artistic visionaries Chris
Wootten, Wendy Newman and Murray Skuce took this once-abandoned church and developed it into a
national treasure and BC's most diverse performance space. Along with updating menus, Two Chefs
and a Table will develop a catering program for special events at The Cultch based upon the
highly popular catering offered from their Alexander Street and brand-new Richmond locations.
The 38-seat Founders’ Lounge is open six nights a week from 5:30-11pm serving tapas, wine, craft
beer and cocktails to event attendees and the public alike. It’s also available for private
bookings on non-event nights. Reservations are now being accepted at 604-340-3445.
Menu
Small Plates
marinated olives 5
roasted garlic, chillies, parsley
soup du jour 7
a fresh house made soup with the finest ingredients
garlic prawns 10
seared prawns, spicy garlic cream, fresh bread
panzanella salad 8
fresh bread, okanagan goat’s cheese, prosciutto, windset vine ripened tomato, lemon vinaigrette
tomato caprese 8 ½
windset vine ripened tomato, bocconcini, frisée & lemon vinaigrette
smoked salmon 8
lemon cream cheese, grainy mustard, dill crème fraîche, crostinis
smoked paprika hummus 7
lemon, roasted garlic, basil oil
Share Plates
niçoise salad 15
local albacore tuna, olives, egg, haricot verts, new potatoes
big lou's charcuterie 14
locally made meats, house pickled vegetables, fresh breads, rosemary crackers
2 chefs cheese plate 14
local and imported cheese, accompaniments, crostini, and rosemary crackers
Entrees
Madras and coconut curry 14
zucchini, roasted tomato, chick pea, grilled onion, carrots on rice
coq au vin 19
red wine braised fraser valley chicken, new potatoes, seasonal vegetables
beef bourguignon 19
slow braised aaa beef, new potatoes, baby carrots
lamb bolognaise 15
local lamb from big lou's, angel hair pasta, tomato & cream
Desserts
dark chocolate lava cake 7
caramel, walnut red wine reduction & whipped cream
pôt du crème 7
salted caramel
Hours
Open six nights a week on performance nights from 5:30-11pm
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