Tag Archives: Dockside

Dine Out Vancouver Continues til February 5th

Dine Out Vancouver Offers 3-course Menu Deals

Dine Out Vancouver has one week left and while we wish we had more evenings free for dining out, we did get to a few and have a couple photos and recommendations to share.

Chicha

Chicha

Chalaco Ceviche- albacore tuna, sockeye salmon, pacific ling cod, scallops, prawns, green tigre de leche marinade, fresh oranges and rocoto chili dusted calamariChicha

Yuca Bola- cassava root croquettes filled with asiago cheese, cream cheese, jalapeno, and scallions with huancainianaChicha

Lomo Saltado Medium rare flank steak, peppers, tomatoes, onions, kennebec fries, rich veal demi stir fryChicha

Costillas de Cerdo Orange and panca chili glazed baby back ribs with double smoked bacon, red nugget, and green bean potato saladChicha

Mejillones Claientes mussels and chorizo steamed in rocoto chili, white wine, and tomato broth, with sweet peppers and huacatay butter and quinoa and honey bread crustiniChicha

Dark beer and cilantro slow braised pork cheeks with butternut squash and kale barley risottoChicha

Chicha

Peruvian Caramel Shortbread cookies ~gooseberry and orange curd

Juniper

Juniper

Grilled beets, california burrata, toasted hazelnuts (V)(GF)Juniper

Elk tartar, blueberries, juniper, crispy roots, burnt hay aioli (GF)Juniper

Albacore tuna, nori emulsion, charred broccolini, wheatberry porridgeJuniper

Bison short rib, smoked potato, creamed brussels, onion, bone marrow jus (GF)

DocksideDockside

Dockside Crab & Shrimp Cakes Charred Lemon Aioli, Mango SalsaDockside

Duck Prosciutto Tart House Made Duck Prosciutto, Onion Jam, Arugula & Balsamic ReductionDockside

Winter Green Salad Manchego Polenta Croutons, French Beans & Herb VinaigretteDockside

Linguini Vongole Manila Clams, White Wine Cream Sauce, Reggiano CheeseDockside

Roasted Zucchini Eggplant Puree, Cucumber and Fennel Salad & Toasted Pine NutsDockside

Beef Wellington Truffle Mash Potatoes, Market Vegetables & Red Wine JusDockside

Chocolate and Apricot Mousse Layer Cake Apricot Puree & Fresh Berries

Edible Canada

Edible Canada
Pacific Cod and Pemberton Potato Pakoras jalapeño apple chutney, fresh mint and picklesEdible Canada
Crispy West Coast Humbolt Squid chermoula vinaigrette, white bean hummus, dried olives

Edible Canada
Haida Gwaii Rockfish & Mussel Stew Moroccan tomato broth, heirloom carrots, chickpeas, cilantro

Edible Canada
Char Grilled Alberta Hanger Steak chimichurri, panisse, garlic purée, grilled tomatoEdible Canada
Quebec Rabbit Orecchiette mushrooms, confit onions, shaved brussels sprouts, parmesan

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Pumpkin Sticky Toffee Pudding maple bourbon custard, candied walnuts

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Chocolate Pot du Crème cassis, crystallized ginger

All Edible Canada image courtesy of Dianne Chow of Fabulously Frugal

Kaya Malaysian Bistro

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Tofu Goreng lightly-fried tofu, bean sprouts, cucumber, S.E. Asian dressing
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Winter Squash & Apple Curry Bisque South East Asian soup infused with Malaysia herbs & spices
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Roasted side ribs on jasmine rice cauliflower, Kaya-style green curry
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Singapore Crispy Chicken with Roti Canai Prawn Crackers, coldslaw, sweet chili sauce
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Pandan cheese panna cotta and Berry & plum sugar Crepe

Feast in West Vancouver

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Grilled Squid / Panzanellaimg 20170127 181138836

Albacore Tuna Tataki and Pickled Mushroomsimg 20170127 184626281

Feast Fried Chicken with Confit Garlic Mashed Potatoes and Real Gravy
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Pan Roasted Ling Cod with Hand-cut Farfalle and Smoked Gem Tomato Relishimg 20170127 194613835

Espresso Chocolate Pot de Crème, Peanut Powder and Feuilletineimg 20170127 194628703

Coconut Panna Cotta with Grilled Pineapple Compote

For more check Dine Out Vancouver online.

 

Thanksgiving Dinner Without The Fuss

Thanksgiving Dinner Reservations Still Open

What are you doing for this Thanksgiving? We’ve ordered our turkey and I hear it’s being brined and stuffed this year, thanks to Michael. I’ll make a pumpkin pecan pie and head to the Vancouver Farmers Market to sort out some fresh veggies to round out the meal. If you are cooking at home, be sure you’ve got a fresh one and you can order to pick up at 235 East Broadway from my client Home on The Range Organics, knowing it’s free range, medication free and delicious. Ask Chef Allen for some tips and don’t forget the bone broth for the gravy!

AND….If you don’t want to cook, there’s still some spots around town that have a seat or two available.

bourbon

Bistro Pastis – Friday to Sunday

This spot is super romantic and cosy and French food never EVER goes out out of style. Might have to stop in if just for the dessert alone! West 4th near Arbutus.

Maple roasted butternut squash soup creme fraiche, cinnamon  11 OR  Casserole de fruit de mer “Helene” Scallop, cod, mussels, prawn, lemon and white wine cream sauce 18

THEN Duo of Turkey Turkey roulade and breast, pomme puree, Brussels sprout, cranberry compote 32 OR Roasted sable fish Crushed yam and new potato sautéed, bacon, seasonal vegetable, chive beurre blanc 36

THEN Classic spiced pumpkin pie cheese cake “New York style” crème Chantilly 11 OR Bourbon bread pudding caramel sauce, vanilla ice cream 11

pumpkin

Flying Pig

Thanksgiving – Sunday October 9 and Monday October 10. All 3 locations of The Flying Pig will be offering a special chalkboard feature in honour of Thanksgiving. On the menu is Chef Erik’s Pumpkin Pie – you’ll never forgive yourself if you don’t try it. Details.

lts

Irish Heather

Thanksgiving Long Table Series Sunday 9th Oct 7pm and
Monday 10th Oct 7pm In the Irish Heather on our fabled 40ft communal table. Last year, between the two nights we served over 200 guests and why not? $18 for an excellent turkey dinner with a tasty beer, in a unique setting…Bring the kids.
Don’t eat turkey? We’ll have vegan, vegetarian, gluten free options available …just let us know in advance. RESERVE NOW

thx

Celebrate Thanksgiving with your loved ones at the Mosaic Bar & Grille

Thanksgiving touchstones are re-envisioned with locally sourced ingredients like the Roasted Butternut Squash Bisque with Caramelized Kuri Squash and Bourbon Cream or the BC Salmon served with Kale, Chickpea Guanciale & White Bean Puree.
The star dish of the night will be presented with traditional trimmings—white and dark meat Roasted Turkey sits beside Apple Braised Red Cabbage and a hearty Bread Dumpling served with Cranberry Relish and Gravy.

Three course menu also features in-season Pumpkin Creme Brulée and our Signature Triple Layer Chocolate Cake.

$38 adults, child $18 plus applicable taxes and gratuities
Monday 10th of October from 5.30 PM – 10:00 PM

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Thanksiving Dockside

Along with a traditional turkey dinner with all the fixings, we’ll be serving up a turkey lunch feature in case a family lunch is the plan. Either way, it’s a great way to enjoy a holiday tradition with none of the preparation, cooking, or cleaning. To reserve your table, call 604-685-7070 or click HERE.

Salad
Green kale salad, roasted gem tomatoes, lemon caper dressing, shaved manchego cheese, focaccia croutons —$12

Dockside Turkey Dinner
Maple brined turkey, rolled leg, chili scented Brussels sprouts, house made bacon lardons, whipped potatoes, cranberry stuffing,  pan gravy, cranberry orange chutney —$30

Dessert
Pumpkin mousse, candied pecans, dried cranberries, pumpkin spiced tuile —$12

Dockside Thanksgiving Lunch Feature
Turkey, Cranberry and Brie Panini: roasted Turkey, melted Brie, Cranberry, fresh Arugula, toasted Ciabatta w/Choice of side —$16

Easter Around Vancouver

What’s Up for Easter Around Vancouver??

We’re staying in town this weekend and I think the theme will be more spring cleaning than bunny hopping, but we’ll likely at least get a brunch in and Tess, Michael and I will be boozing it up on Saturday night at BC Distilled. I mean tasting and evaluation some local spirits. We’ll also be checking out the newest Greek Restaurant in the city – Nammos Estiatorio, I’m thinking there will be some octopus, dolmades and tarama on my plate soon.  However, we will fit in at least a few Easter festivities and think you should too. Here’s what’s up for Easter Around Vancouver.

dockside

Dockside Easter Brunch

Enjoy over 60 menu items cooked from scratch in Dockside’s award-winning Granville Island waterfront setting. Dockside Restaurant’s Marketplace Easter Brunch BuffetReservations are 604-685-7070. Click HERE To view the complete menu. 

boulevard brunch

Brunch at Boulevard

Sunday, March 27 special Easter Buffet Brunch! Signature Easter cocktails will be offered throughout the day and all kids will go home with a special housemade chocolate bunny. Reservations.

easter bouquet

Easter Bouquets at Bird on a Wire

Easter Bouquet Pick-up Saturday, March, 26th on Main Street. Bouquets by Mary Order one-of-a-kind arrangements featuring spring flowers specifically chosen for Easter celebrations, displayed in a beautiful, lacy green or yellow metal vase. Pre-order today and pick up this Sat. Mar. 26 at Bird on a Wire Creations between noon-4pm!beta

Beta 5 Eclairs

Until Sunday, march 27 these delicate choux pastries are the perfect dessert to bring to Easter dinner strawberry vanilla and malted chocolate. limited run of eclairs for walk-in customers and reservations (place yours now).

flying pig

Easter Dinner at Flying Pig

On Sunday, March 27 and Monday, March 28 all of The Flying Pig locations will feature an Easter Dinner special:  Maple and mustard glazed ham leg, Scalloped potatoes,  Roasted organic carrots with buttered spring peas. $24.95 per person. Margaret’s Maple Sugar Pie is an additional $7 per person  (Margaret is owner John Crook’s Mom)

Easter Dinner starts at 5pm and will be available while quantities last, on a first-come, first served basis.

Locations:
The Flying Pig Yaletown, 1168 Hamilton Street, 604.568.1344
The Flying Pig Gastown, 102 Water Street, 604.559.7968
The Flying Pig Olympic Village, 127 West 2nd Avenue, 604.569.1111

provence brunch smoked salmon eggs benedict 1030x682

Provence Marinaside 4-day Easter Brunch

Brunch menu over the 4–day Easter long weekend (25–28 March) from 9am to 3pm.  Eggs cracking and champagne popping. Choose from our range of egg dishes such as the Smoked Salmon Benedict on corn pancakes or select Two Eggs Any Style Click for details.

 

Easter Treats at Faubourg

From the adorable Bunny Macaron that is sure to delights the little ones, to the sophisticated Easter pastry that makes for the perfect gift for Easter brunch or dinner hosts, Ricardo Rosas, the head pastry chef at Faubourg crafted the most delicious Easter treats.

Easter specials will be available from all Easter long weekend at all three Faubourg locations in Kerrisdale (2156 West 41st Avenue, Vancouver), Downtown (769 Hornby Street, Vancouver) and West Vancouver (792 Main Street, Park Royal South, West Vancouver). See opening hours at www.faubourg.com

Chocolatas

Chocolatas Abbotsford Egg Decorating

On Saturday March 19th Easter Egg Decorating Day at Chocolatas Abbotsford location!  For $25/person (ages 10 and up), you will receive 2 ChocolaTas chocolate eggs (one small and one large) to decorate! sales@chocolatas.com  or by phone 604-504-5957 to book your 45 minute time slot!

Enjoy Easter Around Vancouver!

Valentine’s Day and No Reservation? A Few Resos Left!

So you forgot to reserve that table for the big day and now you’re in big trouble. Fear not, Vancouverites, there’s still a few to be, but act quickly! This list is current as of 1:30 pm Feb. 13, 2015 and we’ll add a few more once and if we hear of them.

valentines wine

Granville Island – Dockside 6:15 and 6:30 Book here

North Vancouver – El Matador 7:00 pm Book here

West End – Morroco West 7:00 pm Book here

Gastown – Blacktail 8:00 pm Book here – NOW BOOKED

Check Opentable as many have opened more up!

 

 

A Few Options To Celebrate the New Year In Vancouver

L’Abattoir 

L’Abattoir is offering up two ways for guests this year. Those seated in the main dining area will be served the full a la carte dinner including baked Pacific oysters with Burgundy truffle; juicy pork shoulder with boudin noir; or Pacific ling cod fillet with a crispy sesame crust.

Behind the bar, Shaun Layton will keep the party going with a combination of classic and specially designed cocktails.

For a more intimate experience, revellers can book a table for the evening in Vancouver’s newest premier private dining space with five-course dinner menu, specially designed by Chef Lee Cooper. Highlights include foie gras parfaits with brioche and cherry; roast ribeye with broccoli, peppercorns and marrow butter; and chocolate cremeaux with passion fruit and yogurt sorbet to sate that sweet tooth.

Tables in the private dining space can accommodate groups from 2-6 people, and reservations are available between 7:00 pm to 10:00 pm on New Year’s Eve. The $150-per-person price includes the five-course-course dinner and beverage parings and is inclusive of tax. Tickets must be pre-sold in advance, and there will be an automatic gratuity of 18 per cent added on the final bill. The menu is set, with no substitutions or special requests available and is not suitable for vegetarians. With only 50 seats available, these pre-sold dinner tickets will surely sell out quickly!

To reserve a table in the dining room or to book pre-sold tickets for the private dining room five course menu, please call 604.588.1701 or email events@labattoir.ca.

L’Abattoir 5 Course NYE Menu

$150 per person Seating in the private dining room

Parfait of foie gras with toasted brioche and cherry
Champagne Cocktail #2015
Local Mead, Ferrand 1840 Cognac, Kirsch, Aromatic bitters, Cremant sparkling
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Assiette of shellfish in a lobster nage
Pasta stuffed with Dungeness crab
Domain Charles Audoin ’11 Marsannay, Burgundy, France
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Slice of smoked duck
Crisp confit leg meat, berries
Jean-Paul Brun ’13 Bourgogne ‘Terres Dorees’, Burgundy, France
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Roast ribeye of beef
Broccoli, peppercorns, marrow butter
Chateau Le Puy ’09, Cotes de Francs, Bordeaux, France
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Chocolate cremeaux

new year 2

Left Bank Restaurant and Bar

Celebrate the occasion with a special dinner menu designed by executive chef Spencer Watts. Also enjoy the live music courtesy of Pepper Really. Reserve today to avoid disappointment. Also open January 1, 2015 for brunch at 10:30am.

Appetizer
Roasted salsify & winter truffle veloute manchego crisp, chestnut cake or
Root vegetable terrine whipped goat cheese puree, cranberry foam  or 
Poached scallops saladred onion marmalade, pistachio, tangerine vinaigrette or 
Crispy pork belly squash confit, spiced melon, ginger 
Main Course 
Chickpea panisse celeriac puree, chanterelle mushroom, syrah braised cabbage or
Maple brined arctic char truffle dashi broth , sticky rice croquette, chantrelles or
Beef medaillon foie gras duxelle, potato pave, herb jus or 
Roasted lamb sirloin pomme puree, huckleberry, herb crumble, natural jus
Dessert
Dark chocolate & toasted almond ganache nougatine, mulled wine cherries or
Lemon mousse “old fashioned“ custard, brown butter short bread

 $49 per person
751 Denman Street Vancouver BC
604-687-1418 info@leftbankvancouver.com

Vancouver New Year

Blacktail

The night will feature everyday seating and menu service, with the addition of special cocktail features and the option of a seven-course tasting menu designed by Executive Chef Geoff Rogers. A complimentary glass of bubbly is provided.

The tasting menu will cost $100 per person, not including tax and gratuity, and entire table participation in the menu is required.

No tickets necessary, but reservations are strongly encouraged. The lounge will be open until 2am. 604-699-0249,  or the website here.

Cibo New Year

Cibo

Stay & Play at Cibo, Uva and the Moda Hotel
A Deluxe Queen room for two in the Moda Hotel
Dinner for two at Cibo’s first dinner seating
Admission for two to Uva’s Belle Epoque NYE Soiree, starting at 9pm
Brunch for two, a-la-carte, on New Years Day at CIBO

All for only $349* per couple
Only 10 packages remaining. Reserve yours now

First Seating Menu

Buffalo Mozzarella
Preserved cherry tomatoes, bruschetta, prosciutto di San Daniele

Dungeness Crab
Fresh linguini, garlic, pickled chili, lemon, parsley 
or
Bison Short Rib
Red wine braise, smashed root vegetables, horseradish

Flourless Chocolate Cake
Creme fraiche 

Second Seating Menu

Beef Carpaccio
Salsa Pepperoncino, celery hearts, parmigiano-reggiano 

Buffalo Mozzarella
Preserved cherry tomatoes, bruschetta, prosciutto di San Daniele 

Dungeness Crab
Linguini nero, garlic, parsley, pickled chili, lemon 

Seared Scallop
Slow-cooked fennel, elderflower brown butter
or
Bison Short Rib
Red wine braise, smashed root vegetables, horseradish 

Lemon Tart Creme fraiche, Campari

Additions for both menus:
Oysters $16/half dozen; 
Black winter truffle $25/five g portion;
Seared foie gras $25/30 g portion

– click here to reserve –

Vancouver New Year Dockside

Celebrate New Year’s Eve at Dockside Restaurant with Brickhouse 

This New Year’s Eve there will be live music in two rooms from Brickhouse and Wes Mackey and a sumptuous four-course menu created specially for the night.

To be part of this special evening, guests can choose between from two dinner seatings, or can purchase tickets to “Join the Party” after 9:00PM. Dinner reservations are available for an early seating from 5:30-7:00PM and from 7:00-8:30PM for the evening seating.

Wes Mackey will warm up the lounge with his mixture of blues and jazz from 5:30-9:00PM when Brickhouse take over music duties, rocking the restaurant with their award-winning funky R&B from 9:30PM until 1:00AM. And of course, the New Year will be rung in with bubbles and party favours at midnight!

Tickets for the four course dinner and party are $139.95 per person (tax and gratuity not include) and may be reserved by calling Dockside at 604-685-7070. “Join the Party” tickets are $34.95 each and can be purchased online at www.docksidevancouver.com. Guests who wish to “take the elevator home” at the end of the night are also able to access special rates at the Granville Island Hotel.

Amuse Bouche
Itsumo Tuna Tartar
Tamari soy, sesame & yuzu pearls
To Start
Squid Ink Gnocchi & Smoked Salmon
Capers, pickled radishes, dill beurre blanc
Roasted Beet Salad
Baby kale, pumpkin seeds, candied pecans, Okanagan goat cheese,
beet & apple gel
To Follow
Angus Beef Duo
Ancho & espresso roasted eye of rib, Red Wine Braised Cap,
pomme dauphinoise & asparagus , yam puree, sauce braisage
Grilled BC Halibut
Persimmon glazed, pomme dauphinoise, parsnip puree & asparagus
Grilled Beef Tenderloin Oscar
Crab béarnaise, pomme fondant, kale, asparagus
Dungeness Crab & Corn Cioppino
Saltspring island mussels, sockeye, halibut
Grilled Spring Salmon
Fingerling potatoes, shaved fennel & gala apple,
pickled beets, honey citrus vinaigrette
Mushroom & Mascarpone Ravioli
Kale, king oysters, ginger, mushroom cream
To Follow
Baked Fig & Frangipane Tart
Lemon mascarpone
Chocolate Buttermilk Panna Cotta
Macerated strawberries

For full event and menu details, visit www.docksidevancouver.com.

Dockside Restaurant to host Big Lou’s Butcher Shop BBQ on BC Day

Summer long weekends and the BBQ are a perfect match and on BC Day, Monday, August 6th Dockside Restaurant will welcome Big Lou’s Butcher Shop as they make a guest appearance to cook up some of their award-winning locally-sourced meats on Dockside’s famous patio.

The Big Lou’s Butcher Shop team will be cooking up and serving their grill classics to enjoy on Dockside’s patio from 12-5pm on BC Day. This is the first time that the Big Lou’s Butcher Shop team have offered their BBQ to the public outside of their shop and it will be a one-of-a-kind chance to enjoy Big Lou’s Butcher Shop in one of Vancouver’s most spectacular settings.

Working closely with Dockside Chef Simon McNeil, they’ve created a menu which incorporates Dockside’s signature beers into the recipes. Along with classic beer-braised beef ribs and Old Bridge Dark Lager BBQ Pulled Pork, Big Lou’s will be serving a unique Sloping Hills Pork and Shrimp Sausage made with Dockside’s hibiscus-infused Jamaican Lager and served with a housemade Hibiscus brown mustard. The cost is just $18 per person for a heaping plate of BBQ and sides and, of course, the BBQ goes perfectly with one of Dockside’s fresh in-house brewed signature beers.

Come celebrate BC Day at Dockside with some of the best BBQ around on Vancouver’s best patio.

Big Lou’s Butcher Shop at Dockside Restaurant BBQ Menu

Beer Braised Beef Ribs

Ancho Chili and Molasses Rub

Roasted Garlic Red Pepper Jelly

Sloping Hills Pork, Shrimp and Jamaican Lager Sausage

w/Hibiscus Brown Mustard and Sweet Vinegar

Old Bridge BBQ Pulled Pork

w/House Slaw

Smoky Baked Beans

Dockside Caesar

Roasted Corn and Pepper Salad

Sliced Domestic and Tropical Fruit

$18 per person