VA2007 - C Restaurant

Sensational Seafood, Sustainably Sourced

Photos: Bruce Law
Seen Right: Waterfront lunch at C

"From the very beginning," states restaurateur Harry Kambolis, "it was our goal to create Vancouver's definitive seafood restaurant."

C Restaurant has more than surpassed this ambitious goal. Not only is it one of the most lauded rooms in North America, it has evoked a new paradigm: innovative, sustainably sourced regional seafood prepared with unparalleled passion and artistry. In a city renowned for its progressive methods and culinary prowess, C sets the standard. In awarding C the Gold Medal for Best Seafood for an unprecedented nine years in a row, Vancouver magazine gushes, "Without a doubt, the most environmentally active restaurant in the region, unmatched in its ardent authenticity and representation of all that BC has to offer."

Both the chic, ultra-modern dining room and the large marina-side patio provide the perfect vantage point to dine in Vancouver. Where lingering sunsets over shimmering False Creek and stellar views of Granville Island provide the backdrop for a truly transcendent culinary experience.

Innovative dishes, with all fish responsibly sourced from local waters by Executive Chef Robert Clark, delight in the capable hands of Chef de Cuisine Quang Dang. The Queen Charlotte halibut with spot prawn ragout and saffron consommé soars, while a crispy trout with local morels induces contented sighs. Opulent six and ten course tasting menus with optional wine pairings elevate the cuisine to lofty new heights. Carefully choreographed service and an impressive wine selection rounds out what the Globe and Mail calls "the most exciting fish and seafood restaurant this country has ever seen."We've taken it one step further," says Harry. "Instead of going through seafood distributors, we're going out and finding the actual producers. Freshness, to us, means going directly to the source."

In collaboration with the Vancouver Aquarium, C Restaurant was the driving force that launched the Ocean Wise program, now regarded as the standard of sustainability for many of Vancouver's finest restaurants. Chef Clark has long been a proponent of environmentally responsible seafood and, as one of Canada's foremost ambassadors, has been a persuasive catalyst for the sustainability movement worldwide.

"Robert is absolutely stubborn about freshness and quality," smiles Harry. "Which makes him the perfect chef for this restaurant."

Menu Highlights

Tasters

Albacore Tartare
Asian pear, sesame, scallion vinaigrette

Lobster Knuckles
Fennel custard, herb salad

Smoked Sockeye Salmon
Goat cheese “canneloni”, vanilla emulsion

Halibut Rillettes
Virgin tea oil, pickled carrots

Appetizers

Fresh Shucked Oysters

Seared Foie Gras
Vanilla macaroon, rhubarb, green almonds

Side Stripe Shrimp
Trout salad, grapefruit, basil puree

Watercress Salad
Sablefish & scallop sausage, black sesame vinaigrette

Lobster Bisque
Citrus cured salmon, bay laurel

Celeriac Soup
Cured halibut, slow poached hen’s egg, black truffle

Dinner

Duck Breast
Hot foie gras torchon, golden turnips, thyme gnocchi

Crispy Trout
Morel mushroom, fava bean puree, coronation grape vinaigrette

Pan Roasted Sablefish
Pork belly crusted potatoes, braised arugula, brown butter concentrate

Seared Salmon
Celery root, scallions, asparagus, preserved lemon dressing

Crispy Halibut
Yukon gold potatoes, spot prawn, melted leeks, saffron consommé

‘AAA’ Beef Tenderloin
Braised shortrib, portabello, truffle

Lunch

Ploughman’s Lunch Platter
Selection of Oyama cured meats, local cheeses

Roasted Queen Charlotte Halibut
Yukon gold potatoes, chorizo, English peas, sherry emulsion

Roulade of Free Range Chicken
Crispy potato salad, wilted spinach, sauce gribiche

Seared Kagan Bay Scallop
Braised veal breast ravioli, smoked pink lady apple

Best of the Cellar

White Wines

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 1994, California
Louis Latour Corton-Charlemagne Grand Cru Chardonnay 2000, France

Red

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

Above: Wild Queen Charlotte Spring Salmon, local Spot Prawns, summer vegetables

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