Lift

A GuestLife Vancouver
Great Restaurant

For a lift, seek refuge in the extraordinary. This restaurant is perched over the water at the end of a quarried stone road, and seating offers unobstructed views of mountains in the distance and sailboats bobbing in their Coal Harbour moorings.

Smiling faces welcome you to Lift as you step onto the patterned cork flooring that cushions your steps. Your hands run over the cool, oh-so-smooth bar made of Egyptian honey onyx and your eyes catch the alternating red and blue and yellow lighting that illuminates the back panels of the bar.

The ceiling-high glass doors of the main floor are all open, leaving you with a sense that you are on a floating platform above gently lapping waters. The warm summer breeze wafts over you as you walk through the boisterous crowd, the air carrying tantalizing dinner scents. The wine room offers relaxed dining and a striking view of the open kitchen.

The upstairs terrace with both a unique fire pit and a fireplace beckon this evening. You climb up the tasteful staircase to be greeted by the sky with twinkling stars, and take a seat among the quiet buzz of fellow dinners. A deep breath draws in the fresh ocean air and you savour the waterside seat without one neighbouring structure. You take in the view: Vancouver’s city lights, distant and wild North Shore Mountains and sailboats on the water. Your view is as clear and free as your mood.

The restaurant is filled to the rafters as always—reser vat ions are highly recommended. Lift opened in December 2004 and Vancouverites will tell you that since then it has become a magnet for localsin- the-know and celebrities looking for the elusive, highly charged atmosphere and, well, a Lift.

The restaurant presents a marvelous menu in a dramatic and awe-inspiring setting. Wine lovers will be delighted with the selection. A trained sushi chef prepares the well-liked Vancouver favorite.

“My style of cuisine is to focus on flavour pairings, using quality ingredients and letting the food speak for itself without complicating the dish with unnecessary elements,” says Executive Chef Dave Jorgensen. “With our level of service and commitment to quality, complemented by the award-winning design, we are Lifting the bar on the Vancouver waterfront dining scene.”

Menu Highlights

Whet Plates

Seared Foie Gras
with apple rosemary sorbet, crispy pecan phyllo and micro greens

Grilled Lamb Loin
with gorgonzola gnocchi, grapes, fresh basil and cinnamon-toasted pumpkin seeds

Moules Frites
with merguez sausage, corn, coriander, smoked tomato and saffron broth

Main Plates

Duck Two Ways
smoked, molasses-lacquered breast, and confit leg, caramelized onion and pear tart tatin, mountain huckleberry and sage noisette

Halibut, surf clam, pancetta and potato galette, lemon and garlic beurre blanc

Choucrute Garni
smoked farmer’s sausage, Tyroller bacon, ham, baby Yukon potato, sauerkraut and Riesling broth, baby beets, pickled cucumber, Dijon mustard

Desserts

Chocolate Soufflé
white chocolate ginger gelato

Lemon tart
vanilla Anglaise

Crispy chocolate raspberry bar

Best of the Cellar

White Wines

Staete Landt Sauvignon Blanc 2004, New Zealand

Herder Pinot Gris 2005, B.C.

Au Bon Climat Chardonnay 2002, California

Verget Saint-Romain 2002, France

Red Wines

Nichol Vineyard Syrah 2003, B.C.

Angelo Gaja “Sitory” 1999, Italy

Hendry “Block 7” Zinfandel 2003, California

Domaine du Gro B Noré, Bandol 2003, France

pictured: Lift Nicoise Salad, greens, seared tuna, kalamata tapenade, haircot vert, roma tomato Lamb duo, T bone, oven roasted rack, pomme purée, fresh raspberry and mit jus Salmon and Tuna Roll, salmon, fresh mango, crunch tuna tartare

Lift
333 Menchions Mews,
Vancouver
(604) 689-5438

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