Vancouver’s first jungle-inspired restaurant and cocktail lounge, Jungle Room, is thrilled to introduce its new fall menu, featuring a line-up of memorable dishes and drinks. This marks the first comprehensive menu update since the establishment’s grand opening this past April, promising a captivating blend of elevated Indonesian and Japanese street food offered alongside a selection of libations that marries classic craftsmanship with innovative twists.
Created by Jungle Room’s talented Head Chef Krisyanto and Pastry Chef Mariko Foster with the guidance of Consulting Chef Alessandro Vianello from Vianello Hospitality, the new menu will whisk guests on an exotic culinary adventure without leaving Vancouver’s dynamic West End. The inspiration behind Jungle Room’s new food menu stems from Chef Krisyanto’s Indonesian heritage and Chef Foster’s Japanese roots, showcased in dishes like a Wild Mushroom Bubur (Indonesian-style congee, with XO, walnut, burnt scallion oil, kecap manis, crispy yam), Katsu Sando Sliders (panko-crusted pork loin, Kewpie mayo, Bulldog sauce, pickled cucumber, and cabbage on brioche), and Seared Spring Salmon (Javanese opor sauce, pearl couscous, caramelized cabbage, chilli oil, sambal matah, toasted coconut).
Jungle Room also offers a daily Happy Hour from 3 to 6 p.m. and a Late Night Happy Hour from 10:30 p.m. until last call, where tastebuds will be tempted with playful offerings from the regular menu at appealing prices, such as Nasi Goreng Arancini, Cumin & Miso Mussels with Japanese milk bread, and Jungle Fries (double-cooked house fries, chives, lemon pepper, togarashi, sambal aioli). The Jungle Room team is also at work finalizing its enticing new brunch menu, which will be available weekends from 11 a.m. to 3 p.m.
Jungle Room’s beverage offerings have gotten even better, as Jungle Room’s General Manager Shawn Jones (Vianello Hospitality) has curated a new selection of wine. Complimenting this, Bar Manager Emily Vey has crafted an extensive cocktail lineup with her take on classic favourites like the Daiquiri, New Toronto, Pegu Club, and La Louisiane, among others. Emily has introduced three new cocktails featuring Patrón reposado tequila, El Gustavo balances bitter and sweet with its use of Cynar, sweet vermouth, Crème de Cacao, Angostura, and chocolate bitters, while Tiger Breath keeps things bright and spicy with lime, pineapple, jalapeño honey, and hibiscus. Bikini Bottom is smoky and tropical with mezcal, apricot brandy, and a grilled pineapple shrub. Further, this fall, Jungle Room is proud to contribute a portion of proceeds from cocktail sales to Pacific Wild, an initiative dedicated to preserving British Columbia’s Great Bear Rainforest.