PR NEWS

Executive chef Frank Pabst’s Unsung Heroes take center stage at Blue Water Cafe throughout the month of January. A champion of our coastal fisheries, and protective of commercially endangered species, chef Pabst created the Unsung Heroes six years ago. His concept is simple: avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.

Tasting Plates

Red Sea Urchin 16.50
taglierini with red sea urchin sauce and broccoli flowers

Herring Roe 12.50
kombu seaweed, bonito flakes, dashi, soy

Mackerel 10.50
beetroot, walnuts and golden raisins, aged balsamic vinegar

Octopus 13.50
ceviche with avocado, cilantro, lime and jalapeno, bell pepper salad

Humboldt Squid 10.50
braised in tomato red wine sauce with potatoes, black olives and parsley

Sardine 10.50
stuffed with green chard, artichokes and pine nuts, garlic citrus caramel

Mirugai Ubuki 16.50
geoduck sashimi with tama miso sauce

Herring 10.50
smoked with pickled honeycrisp apples, coleslaw, cucumber aquavit sauce

Sea Cucumber 12.50
stir-fry with fresh vegetables, shiitake mushrooms and hoisin sauce

Jellyfish 10.50
marinated with sesame oil and togarashi, cucumber daikon salad

Periwinkles 9.50
cooked in a court bouillon, served with aioli

Wakame 7.50
seaweed salad with leeks and radishes, soy, dijon and olive oil dressing
Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.

To make a reservation call 604 688 8078 or visit www.bluewatercafe.net.