Guilt & Company
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menu

primetime food
late night food
cocktails
beer etc
wine
non-alcoholic
please note
Vertical Divider
all prices exclusive of applicable sales tax
& parties of 6+ are subject to an automatic 18% gratuity

premium classics.

Built with select premium ingredients and supporting excellent local distilleries, these are classics ... made here for today.
negroni ~ 15
Florence, 1919
Ampersand gin, Cinzano Rosso, Campari, orange twist.

vesper ~ 16
Jamaica, 1952
Ampersand gin, Per Se vodka, Cocchi Americano, lemon oils.

manhattan ~ 16
New York, 1870s
Odd Society Prospector rye whisky, Cinzano Rosso, Angostura bitters.

paloma ~ 17
Jalisco, 1950s
Olmeca Altos Plata tequila, grapefruit, lime, soda.

aperol spritz ~ 15
Padua, 1950s
Aperol, Averill Creek Charme de l’Île, soda, orange.

our cocktails.

Designed by our bar team and built with the finest stock-- and piles of love-- these are our most acclaimed house cocktails. 
the bird ~ 16
A bird with the word come to me / The sweetness of a honeycomb tree - Anderson .Paak
Flor de Caña 12 rum, Campari, Banane de Brésil, pineapple, lime, pale ale.

street fighting man ~ 19
The time is right for a palace revolution - The Rolling Stones
Glenmorangie 10 Highland scotch, Benedictine, Fernet Branca, Ardbeg 10 Islay scotch, Ms. Better’s pineapple star anise bitters, lime oils.

new york, i love you but you’re bringing me down ~ 17
You're still the one pool / Where I'd happily drown - LCD Soundsystem
Jameson Irish Whiskey, cherry brandies, sweet vermouth, lemon, honey, plum bitters, red wine float.​
​
​grounds for divorce ~ 16.50
And I'll bring you further roses / But it does you no good - Elbow
Victoria Distillers ‘Empress 1908’ Indigo Gin, Elderflower liqueur, lemon.​

#1 crush ~ 16
JWash away the pain / And drown your fear - Garbage
Absolute vodka, Sons of Vancouver Quadruple Sec, Suze, acidified citrus sherbet, sparkling wine.
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primetime food.

SERVED 6pm to 10pm
​
Brought to you by Chef Audronė, everything on this menu is made in-house today in our tiny two-person kitchen, from fresh premium ingredients that are ethically sourced. As such, please expect a longer make-time; we make good food, not fast food.
allergy guide
chef's feature

salmon burger ~ 23
Papaya, mango, avocado cream, jalapeño aioli. Your choice of side: seasonal or vegan Caesar salad, or raclette potatoes.

​snacks


olives ~ 8
Assorted olives, artichokes, and capers marinated in honey, ginger, garlic, & herbs. Add warm sourdough bread (+3.5) or rosemary flatbread crackers (+3).

raclette potatoes ~ 11
Baby potatoes smothered in melted raclette cheese and herbs.

garlic bread ~ 7
Fresh focaccia with garlic butter, grilled. Add mozza (+3).

popcorn ~ 6
Theatre style. You might want a bag each.

appetizers

winter burrata salad ~ 19
Warm salted caramel pears, arugula, basil oil, balsamic cream, toasted marcona almonds. With sourdough.

coconut jalepeño ceviche ~ 17
Mahi-mahi, coconut milk, lime, cilantro, cancha, wasabi peas, corn tostadas.

focaccia bruschetta ~ 16
Mozzarella, arugula, balsamic, and Parmigiana Reggiano served warm.
You choose: basil pesto, or chorizo with hot honey

honey & rosemary baked brie ~ 16
Served with warm sourdough and house-made jam.

shareables.

cheese board ~ 35
Chef’s selection of five insanely special artisan cow, sheep, and goat cheeses from Benton Brothers Fine Cheeses. Joined by house-made jam, marinated olives, dried figs, medjool dates, caramelized pecans, Spanish almonds, and fresh berries. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)

meat board ~ 30
House-made maple bourbon beef jerky, jamón Ibérico de Cebo, 18-month San Daniele prosciutto, chorizo, Chill Winston mustard caviar, house-made bread & butter pickles, sauerkraut, marinated olives. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)

meat & cheese ~ 40
​
Chef’s selection of fine meats, artisan cheeses, house-made bread & butter pickles, house-made jam, house-marinated olives, fresh berries, Chill Winston caviar mustard & warm sourdough bread. Add honey & rosemary baked brie (+14) ... highly recommended!

mains.

seasonal salad ~ 16
Greens, seasonal fruits and vegetables, Manchego, pesto. Served with toasted bread. Add: marinated grilled tofu (+5), pulled pork (+6), roasted salmon (+8), or confit duck drumstick (+10).

vegan caesar salad ~ 16
Kale, radicchio, and frisée in a cashew and tahini dressing. Topped with root vegetable chips. Add: pulled pork (+6), roasted salmon (+8), or confit duck drumstick (+10).

tacos ~ 18 (for three), 22 (for four)
House-made corn tortillas with your choice:
- Al Pastor: Pork, green epazote salsa, mole, red onion, grilled pineapple, micro cilantro ... OR ...
- Roasted salmon, avocado cream, red cabbage, tomatillo salsa, black chipotle morita aioli, micro greens, and lime.
Add: extra avocado cream (+1.5), house fermented jalapeño hot sauce (+1).

truffle confit duck sandwich ~ 23
Onion jam, pickled cabbage, greens, tomato, truffle aioli, fruit & seed sourdough bread. Add: seasonal or vegan caesar salad (+3), raclette potatoes (+3).

dessert.

jericalla ~ 10
Eggs, milk, vanilla, cinnamon with sugar crust and berries. A Mexican dessert, from the city Guadalajara, similar to crème brulée.

chocolate teacup cake ~ 6
Warm chocolate cake, hazelnut chocolate centre, whipped cream.
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late night food.

SERVED 10pm to 11pm
​
Brought to you by Chef Audronė, everything on this menu is made in-house today in our tiny two-person kitchen, from fresh premium ingredients that are ethically sourced. As such, please expect a longer make-time; we make good food, not fast food. 
allergy guide
jerky ~ 8
House-made maple bourbon beef jerky. Add Parmigiana Reggiano (+3). 

olives ~ 8
Assorted olives, artichokes, and capers marinated in honey, ginger, garlic, & herbs. Add warm sourdough bread (+3.5) or rosemary flatbreads (+3).

raclette potatoes ~ 11
Baby potatoes smothered in melted raclette cheese and herbs.

garlic bread ~ 7
Fresh focaccia with garlic butter, grilled. Add mozza (+3).

popcorn ~ 6
Theatre style. You might want a bag each.

cheese board ~ 35
Chef’s selection of five insanely special artisan cow, sheep, and goat cheeses from Benton Brothers Fine Cheeses. Joined by house-made jam, marinated olives, dried figs, medjool dates, caramelized pecans, Spanish almonds, and fresh berries. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)

meat board ~ 30
House-made maple bourbon beef jerky, jamón Ibérico de Cebo, 18-month San Daniele prosciutto, chorizo, Chill Winston mustard caviar, house-made bread & butter pickles, sauerkraut, marinated olives. Add: extra cheese (+5), charcuterie (+5), warm sourdough (+3.5), rosemary flatbread crackers (+3), gluten-free vegetable chips (+4), honey & rosemary baked brie (+$14)

meat & cheese ~ 40
​Chef’s selection of fine meats, artisan cheeses, house-made bread & butter pickles, house-made jam, house-marinated olives, fresh berries, Chill Winston caviar mustard & warm sourdough bread. Add honey & rosemary baked brie (+14) ... highly recommended!
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​beer, etc.

on tap. 16oz / 20oz

tilt lager ~ 8 / 9
Phillips / Victoria, BC / 5% abv.

old jalopy pale ale ~ 8 / 9
Powel Street / Vancouver / 5.5% abv. / 40IBU

​guardian white ipa ~ 8 / 9
Strange Fellows / Vancouver / 6.5% abv. / 60IBU

shakedown kveik wheat beer ~ 8 / 9
Shakedown / North Vancouver / 4% abv. / 13IBU

blackmail northwest stout ~ 8 / 9
Strange Fellows / Vancouver / 4.5% abv. / 28IBU

sbarbatella keller pilsner ~ 8 / 9
Luppolo Brewing / Vancouver / 5% abv.

bottles & cans.

asahi super dry ~ 8
Japan / 330mL / 5.2% abv. / 20IBU

peroni ~ 8
Italy / 330mL / 5.1% abv. / 25IBU

steam whistle pilsner ~ 8
Steam Whistle / Toronto, ON / 341mL / 5% abv. / 22IBU

main street pilsner ~ 9
Main Street / Vancouver / 473mL / 5% abv. / 22IBU

beldame old world pilsner ~ 9
Strange Fellows / Vancouver / 473mL / 5% abv. / 38IBU

neo-german pilsner ~ 9
Slow Hand / Vancouver / 473mL / 5.2% abv. / 38IBU

talisman west coast pale ~ 9
Strange Fellows / Vancouver / 473mL / 4% abv. / 29IBU

kama citra new world pale ~ 9
Off The Rail / Vancouver / 473mL / 4.4% abv. / 33IBU

beautiful pale ~ 9
Strathcona / Vancouver / 473mL / 5% abv. / 30IBU

småll kveik table beer ~ 9
Slow Hand / Vancouver / 473mL / 3.5% abv.

dinosour blackberry ~ 9
Philips / Victoria, BC / 473mL / 4.2% abv. / 41IBU

dinosour stone fruit ~ 8
Philips / Victoria, BC / 355mL / 4.2% abv. / 41IBU

33 acres of sunshine french blanche ~ 8
33 Acres / Vancouver / 330mL / 5% abv. / 14IBU

jongleur belgian wit ~ 9
Strange Fellows / Vancouver / 473mL / 4.5% abv. / 12IBU

shaketown kveik wheat beer ~ 9
Shaketown / North Vancouver, BC / 473mL / 4% abv. / 13IBU

shaketown appleweize ~ 9
Shaketown / North Vancouver, BC / 473mL / 6% abv. / 14IBU

humans - an ipa for the people ~ 9
Parkside / Port Moody, BC / 473mL / 6.3% abv. / 30IBU

inceptional hazy ipa ~ 9
Hypha Project / Vancouver / 473mL / 6.5% abv.

juxtapose wild ipa ~ 9
Four Winds / Delta, BC / 473mL / 6.5% abv. / 50IBU

brimstone dark lager ~ 9
Main Street / Vancouver / 473mL / 4% abv.

guinness ~ 9
Ireland / 440mL / 4.2% abv. / 40IBU

ciders.

magners original irish cider ~ 9
Ireland / 500mL / 4.5% abv.​

strongbow original dry cider ~ 9
United Kingdom / 500mL / 5.3% abv.​
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wines.  6oz / btl

white.

g&co cry with the saints
12 / 51

Cowichan Valley, BC / Clean, crisp. Floral & citrus aromas with flavours of kiwi & apricot.

nagging doubt siegerrebe
11 / 47

Kelowna, BC / Dry with great acidity. Intensely aromatic with a complex profile of flowers,
Lychee, tangerine, spice, & citrus.

averill creek ‘joue’ white
13 / 56
Duncan, BC / Structured, textured, & lightly saline, with precise layers of fruit. Clean, aromatic nose of white flower & fresh rain. Palate transitions from vibrant to soft, culminatating in a talcy, textural acidity.​

o'rourke's peak cellars oaked chardonnay
14 / 59

Lake Country, BC / Apples, candied ginger, marzipan, & tasty vanilla, with hints of clove & brioche. Dry & delicate.
​
​yalumba y-series viognier
13 / 55

Barossa, Australia / Aromas of orange blossom with fresh ginger, hints of honeysuckle and white flowers. Fresh apricot, white tea, dried figs and fennel lead to a creamy mid-palate with a silky, textural finish.

aeon white
75

Part of our Natural Wines series, these are 100% organic, unfiltered, and fermented with wild yeasts. See section at bottom for details.

juicy fruit
75

Part of our Natural Wines series, these are 100% organic, unfiltered, and fermented with wild yeasts. See section at bottom for details.

​rosé.

averill creek ‘joue’ rosé
13 / 56

Duncan, BC / Powerful, intense blend, full of bright fruit flavour, balanced with a dried-flower savouriness.

red.

g&co laugh with the sinners
12 / 51

Cowichan Valley, BC / Dark, ripe, & full-bodied. Aromas of sweet blackberies & coffee followed by bold fruit flavours. Black pepper on the finish.

faustino crianza rioja
13 / 55

Rioja, Spain / Tempranillo. Clean, bright, & intense. Woody, sweet, & lightly toasted, with notes of ripe forest fruit. Round tannins with a medium finish.

carmen pinot noir
11 / 47

Leada Valley, Chile / Pale ruby colour. Fresh plums, black cherry, soft sweet spices, cinnamon, mocha & earthy notes on the nose. Complex & balanced with an elegant & persistent finish.​

gerard bertrand corbières
14 / 59

Languedoc-Rousillon, France / Grenache, Syrah, & Mourvèdre. Deep & concentrated. Complex aromas of black fruit with flavours of ripe fruit & subtle hints of spice & liquorice. Remarkably elegant with a full, fat body.

skaha equus 2014
15 / 64
Okanagan Falls, BC / Merlot & Cabernet Franc. Full-bodied, with ripe black cherries, dark chocolate, & a peppery finish.

bubbly.

cune cava brut
12 / 60
Rioja, Spain / Xarel-lo, Macabeo, & Parellada. Pale yellow with fine pelage. Fruity & floral on the now. Soft & pleasant with a fresh & persistent finish. ​

taittinger brut réserve
160

Champagne, France / Crème brûlée & brioche. Classic.
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natural wines & cider.

These are for the curious ones. The lovers of the miraculous gift we call fermentation. A contrast to conventional, mechanized, & homogenized wines. All produced from organic fruit, unfiltered, & fermented with wild yeasts. Nothing added & nothing taken away. Lean in with us into our little selection of mind-bending liquids. By the bottle.
cider.

cider revolution ~ 40
Fruktstereo / Sweden / Cox’s Orange Apples & Alexander Lukas Pears
A cider to spark a revolution & also the title of their book, a DIY guide to making cider at home. The apples were macerated on skins for about two weeks before pressing. At this point, the free-run juice is used in Cider Revolution, & the more tannic second press juice goes into the previous vintage. The pears were fermented dry, & left with a thin layer of flor for a couple months to give the cider its salty intensity.

skin-contact white.

2021 kite duck ~ 50
João Pato, a.k.a Duckman / Portugal / Baga & Maria Gomes
This wine is 95% direct press red Baga grapes and 5% skin-fermented white Maria Gomes grapes, straddling somewhere between a rosé, blanc de noirs, and orange wine. The result is a dry, coppery, coral-hued, medium-bodied wine with notes of cranberry, pomegranate, and fresh apricot, followed by a little funkiness on the dry, slightly manic finish.

2018 aeon white ~ 75

Köppitsch / Austria / Gemischter Satz & Welschriesling
Whole bunches go straight into open top vats. Most are destemmed, with some they keep the whole bunches for carbonic maceration. Natural fermentation with no additives & no temperature control. After 15 days skin contact, the whole bunches are pressed with a tiny fruit press & both wines are blended into small oak barrels. This wine matured on gross lees for 10 months without any additives, without fining & without filtration.

2017 juicy fruit ~ 75
Milan Nestarec / Czechia / Chardonnay, Grüner Veltliner, Neuburger, Pinot Blanc, Pinot Gris, Pinot Noir, & Welschriesling​
Complex & mineral. Aromatic with notes of apricots. A bit exotic too, mango we would say. Medium acidity with easy tannins. A dry wine.

red.

2021 premier jus ~ 50
Fond Cyprès / France / Carignan & Grenache
An elegant & fun wine, fluidly toeing the line somewhere between a light red and a dark rosé. Whole bunches of Carignan were immersed in direct-press Grenache juice, then pressed two days later. The result is a wine with great acidity & light body, that is distinctly southern, with a spiciness familiar of Languedoc wines.

2020 perspective red ~ 60
Köppitsch / Austria / Blaufränkisch & St. Laurent
70% Blaufrãnkisch & 30% St. Laurent. The grapes were partially destemmed (approximately 10% stems in the mash) and fermented naturally in stainless steel & fibreglass vats. After 10 days, the mash was pressed and pumped into 225L barriques. Elevage lasted 22 months, then the barrels were blended together the day before bottling.

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non-alcoholic.

​cocktails.
We glass and garnish and re-present Edna’s (Vancouver) non-alcoholic cocktails. Small-batch prepared with all natural juices, shrubs, extracts & oils to create complex, structured, characterful adaptations of their alcoholic aliases.

mojito ~ 11
Bright natural mojito mint and a smash of lime juice, with subtle Rum notes.

paloma ~ 11
A burst of citrus, with pink grapefruit and lime, with aromas of Tequila Anejo and a touch of salt.

c0llins ~ 11
Bursting with lemon citrus, with subtle notes of natural cucumber & juniper.

beer.
Vancouver based Nonny Beer brews with traditional ingredients, without the traditional downside.
​
nonny czech pilsner ~ 8
Nonny Beer / Vancouver / 355mL / 0.5% abv.

nonny pale ale ~ 8
Nonny Beer / Vancouver / 355mL / 0.5% abv.

wine.
Edenvale was founded on the belief that people should have access to alcohol-removed wines that offer the same taste, aroma, complexity, and variety of traditional wines. Boasting 94% dealcoholization with a 6% grape concentrate.

verdejo sauvignon blanc
11 / 47
Pale colour with a lime edge, citrus and guava aromas, and crisp, fresh palate. 0.5% abv.

rosé
11 / 47
Delicious berry fruit flavours and aromas of rose petals and redcurrants. 0.5% abv.

tempranillo cabernet sauvignon
11 / 47
Medium red colour with a purple edge, cherry and vanilla aromas, and a full, rich, spicy finish. 0.5% abv.

sparkling cuvée
12 / 60
Pale colour, fresh citrus and apricot aromas, with a refreshing tingle of acidity on the finish. 0.5% abv.

&c.

dickie's original ginger beer ~ 7
Vancouver / 355ml

oddity cascade hop kombucha ~ 7
Vancouver / 354ml

perrier sparkling water ~ 4
France / 330ml

red bull ~ 7
Regular or Sugar Free / 250ml
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1 Alexander Street, Underground
​Vancouver BC  V6A 1B2

HOURS of OPERATION

6PM to Midnight, Sunday - Wednesday
6PM to 1AM, Thursday
6PM to 2AM, Friday & Saturday

HAPPY HOUR
6PM to 7PM, every day

SHOWTIMES
Two shows every night.
​Start-times per the Upcoming Calendar.

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  • home
  • menu
  • faq
  • covid19
  • reservations
  • guilt x association
  • live stream
  • bhm