Lift

A GuestLife Vancouver
Great Restaurant

From its elegant top deck overlooking sailboats bobbing on their Coal Harbour moorings to the stylish décor in dark woods and neutrals, you know you have entered a rarefied atmosphere when you first cross the threshold at Lift. The restaurant opened in December, 2004, and already it has become a magnet for locals-in-the-know and celebrities looking for the elusive, highly charged atmosphere, and, well, a Lift.

The open-kitchen concept works with the energized feeling of the room; the place is always filled to the rafters in the evenings, which adds to the boisterous atmosphere. This is not the place for a quiet tête-à-tête or romantic rendezvous (unless you choose a discrete waterside table outside of the generally raucous main dining area) — but whatever your preference, you will be most comfortable if you dress to see and be seen!

Outstanding aspects of Lift are its two elaborate and uniquely designed patios, its 32-seat onyx bar, and most memorably, its professional crew. On the food front, Executive Chef Keith Krentz echoes the share-the-good-times theme of Lift’s décor and clientele: “Even the mains are cut into two or more pieces to stick with the shared entrée notion,” he says. “The whole idea of sharing runs through the entire menu.” His attention to detail on the plates echoes the attention to detail in the building.

The menu is tightly focused to emphasize this theme. Says Bob Lindsay (one of the founding partners): “With our level of service and commitment to quality, complimented by the award winning design, we are LIFTing the bar on the Vancouver waterfront dining scene."

The concept is that a shared dining experience leads to a convivial atmosphere. And speaking of atmosphere, one unique feature of both levels of Lift is the sense of dining on a floating platform above gently lapping waters. This spectacular impression is achieved when unique glass doors surrounding the space on all sides are opened completely for the seamless effect.

“Whet” plates are the must-haves at Lift. Among the most-requested items are the panko-crusted calamari, the Dungeness crab cakes (served with peppered strawberries — Wow!) and the fig-braised beef short ribs. In short, Lift offers a marvellous menu in a dramatic and awe-inspiring setting.

It is worth noting that Menchions Mews is its own local secret; the roadway leading to the restaurant is surfaced with quarried stone, making it look like more of a footpath than a street, but never fear — like the Yellow Brick Road — this grey stone leads to a very special experience.

Lift
333 Menchions Mews
604-689-5438

Menu Highlights

pictured, clockwise from top: • Smoked Albacore Tuna, cucumber grape tomato salad, capers, red onion, olive oil • Scallop & Prawn Sauté, watermelon, nori, ginger sake vinaigrette • Caraway Ahi Tuna & Salmon Roll, cucumber fennel salad, limenetta sorbet vinaigrette • Grilled Lamb Loin, petit pont neuf potato, salsa verde

Whet Plates

Panko-crusted calamari
dill cilantro yogurt, spiced cocktail sauce

Dungeness crab cakes
peppered strawberries, sour cream

Fig-braised beef short rib
white beans, confit lemon, sage

Jumbo prawn & foie gras
pear coulis

Grilled lamb loin
petit pont neuf potato, salsa verde

Horseradish crusted wild salmon
fresh gazpacho

Scallop & prawn sauté
watermelon, nori, ginger sake vinaigrette

Main Plates

Venison rack
cherry anise glace, pancetta du puy lentil

Roast sablefish
leek & potato pavé, saffron mussel velouté

Lift’s unique take on Sushi: scallop and tuna roll
chopped scallop on crunchy tuna roll with black sesame seed sauce

Crab roll
Dungeness crab roll, halibut tempura

An interesting brunch is available weekends at Lift, featuring such items as:

Flat-iron steak and poached eggs
grilled asparagus, truffle oil hollandaise, potato pancake

Dungeness crab omelette
chive & brie cheese, potato pancake

Desserts

Pear tatin
vanilla bean gelato, caramel drizzle

Lemon tart
fresh strawberry salsa, sauce anglaise

Warm molten chocolate cake
caramelized banana, espresso sauce Anglaise

Best of the Cellar

White Wines

2003 Semillion, La Frenz, Naramata Bench, BC

2002 Signorello ‘Seta’ Napa Valley, USA

2003 Menetou-Salon, Chatenoy, France

2003 Coudoulet de Beaucastel, Château Beaucastel, France

Red Wines

2002 Syrah, Qupe, Central Coast, USA

2002 Osoyoos Larose, South Okanagan, BC

2000 Rioja, Marqués de Riscal, Reserva, Spain

2003 ‘Mélange’ Waterbrook, Columbia Valley, USA