C Restaurant

A GuestLife Vancouver
Great Restaurant

Voted best seafood restaurant for eight years running in Vancouver magazine’s annual Restaurant Awards, this year C Restaurant’s Robert Clark was also voted Chef of the Year.

C Restaurant’s patio drinks in the brilliant waters of False Creek — the setting sun and distant mountains framed by the Burrard Bridge are your time in the sun. Close by downtown hotels, or a short ferryboat ride across from Granville Island, C is a convenient destination after a day of shopping or before the theatre. Lunch, served on weekdays, offers city explorers a tantalizing break with such standout seasonal dishes as Crisp Rainbow Trout or Roasted Queen Charlotte Halibut.

While guests enjoy Vancouver’s most-loved view, the menu allows a culinary tour of the province’s coastal waters, presenting the finest shell and fin fish. At C diners discover oysters from the coast of Vancouver Island, giant Kagan Bay scallops and wild salmon from the province’s northern fjords, and shellfish from the Gulf Islands. All of these are sourced directly by Executive Chef Clark, whose innovative skill prompted the Globe and Mail to proclaim him “an artist in love with the sea.”

But when Clark was named Chef of the Year for 2006, it was about more than his cuisine. With the support of C owner Harry Kambolis and Chef de Cuisine Robert Belcham, they have placed sustainability squarely on the menu. C Restaurant has long championed the sourcing of fish and shellfish that are produced and harvested in an environmentally responsible way and were co-founders, with The Vancouver Aquarium, of the Ocean Wise program.

Chef Robert Belcham takes Clark’s ingredients and designs dishes with a creative simplicity. Find it in exquisite plates such as Seared Wild Salmon with fennel confit and candy-cane beets, or Nordic Spirit 200 Mile Sablefish with almonds and spinach — each of the accompanying vegetables shine along with the title star.

Embracing the marriage of food and wine as an entire concept, C restaurant’s staff offers expert advice for pairing wines to complement each menu item. With a wide selection available by the glass and smallformat bottle, guests can experiment with different wine and food pairings for each course, creating an exquisitely rendered dining experience. Here, the sum of fabulous food, wine and location adds up to what Flare magazine called “Vancouver’s most chic seafood restaurant.”

Menu Highlights

Appetizers

Grilled weathervane scallops
organic beet, crisp pork shoulder terrine and black truffle

Warm Atlantic lobster salad
rhubarb, trout “candy” fennel

Lobster bisque
with smoked sablefish and bay laurel

Cold Poached Wild B.C. Spot Prawn –
smoked salmon with horseradish and arugula

Shaved Albacore Tuna
with green almonds, blood orange and arugula

Seared Quebec Foie Gras
on brioche, pistachio and Meyer lemon

Business Lunch

Course 1: Albacore tuna tartare with cucumber and coconut

Course 2: Lobster bisque with smoked sablefish and bay laurel

Course 3: Grilled weathervane scallops with organic beet, crisp pork shoulder terrine and black truffle

Course 4: Dessert Taster – sampling of seasonal delights

Main Courses

Seared Wild BC Salmon
with organic asparagus, fennel confit and sorrel

“Nordic Spirit”
200 Mile Sablefish with almonds, spinach, red onion and sablefish “chorizo”

Crisp Rainbow Trout
with dungeness crab, Jerusalem artichoke and verjus

Roasted “AAA ” 28-day dry-aged beef striploin
bone marrow, fingerling potato, arugula and 86-yr-old sherry vinegar

Roasted Queen Charlotte halibut
on sweet pea, black olive and ricotta

Butter poached Nova Scotia lobster
with green apple, foie gras and gnocchi

Best of the Cellar

White Wine

Burrowing Owl Pinot Gris 2003, B.C.

Blue Mountain Chardonnay 2002, B.C.

Zind Humbrecht Riesling Herrenweg de Turckheim 2000, France

Blocks 19 & 20 Chardonnay 2001, California

Guigal Condrieu Viogner 2002, France

Château Laville-Haut-Brion Graves Semillon 1984, France

Les Pierres Chardonnay 1994, California

Louis Latour Corton-Charlemagne Grand Cru Chardonnay 2000, France

Red Wines

Cedar Creek Estate Pinot Noir 2004, B.C.

Calera Jensen Vineyard Pinot Noir 1997, California

Merry Edwards Pinot Noir 2001, California

Turley Cellars Zinfandel Hayne Vineyard 2000, California

Leonetti Cabernet Sauvignon 2002, Washington

Château Petrus Pomerol Cabernet Blend 2000, France

Château Margaux 1er Grand Cru Classé Cabernet Blend 2000, France

pictured: Chilled asparagus soup, yoghurt and espelette chili Albacore tuna tartare, cucumber, macadamia and coconut roasted B.C. sablefish and its own chorizo, green beans and Seville orange.

C Restaurant
1600 Howe St., Vancouver
(604) 681-1164

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