VA2007 - Dockside Restaurant and Brewing Co.

Market Fresh Cuisine in a Relaxed Harbourside Setting

Photos: Bruce Law
Seen Right: From left to right: Executive Chef Mario Fernandez, Director of Food and Beverage Renée Muller.

"Here on Granville Island, we have access to some of the best and freshest ingredients on the West Coast – and we take full advantage," says Dockside Executive Chef Mario Fernandez. His kitchen is laden with market fresh vegetables, aromatic herbs, local cheeses, and homemade sausage - and, of course, a vivid array of seafood and shellfish. Their signatures, pan seared chili squid and pine nut encrusted Queen Charlotte halibut with tarragon beurre blanc, stand out on a menu where creative seafood dishes abound. "The menu is diverse because so is this great city. But our first priority is freshness."

From the impressive 50-foot aquarium in the entranceway to the unique rustic forno oven in the open kitchen, this seaside spot inside the Granville Island Hotel will keep your head on a swivel. Inside their main dining room, brick fireplaces bookend stellar vistas of boats gently bobbing in False Creek and the North Shore mountains peeking from behind Vancouver's towering skyline. Outside, the expansive garden patio accommodates another 200 people, making it one of the biggest and best decks in the city. Surrounded by fresh flowers and heated lamps, diners can sip an array of exotic micro brews from in-house Brewmaster Peter Haupenthal (his fruity Jamaican Lager with hibiscus defies description) while drinking in a spectacular180º panorama.

Food and Beverage Director Renee Muller has cultivated a well-appointed wine list and credits her service staff as one of Dockside's greatest assets. "While we are a large room, we retain the casual feel of a small neighborhood spot, where our regulars feel welcome and are often greeted by name. It's not enough to have great food in a spectacular location," insists Renee. "Our service must exceed it."

Weekend brunch features live jazz and a unique eggs benedict station. “Everyone else does omelets,” smiles chef Mario. “I love to interact with our guests and prepare dishes a la minute before their eyes.”

Day or night, Dockside is the perfect location to impress visiting family or entertain old friends. Asserts chef Mario, "Our guests are very savvy; they recognize freshness and quality. It's a great time to be a chef in Vancouver."

Menu Highlights

Starters

Smoked Salmon Chowder

Crispy Pan-fried Chili Squid

Mascarpone Crab & Shrimp Cake

Vancouver Island Oyster 6 Pack

Chilled Shellfish Antipasto Platter for Sharing

Steamed Malaysian Curry Mussel Hot Pot

Entrées

Herb & Pine Nut-encrusted Queen Charlotte Island Halibut

Grilled Wild B.C. Coho Salmon

Cambozola-baked Arctic Char

Chevre & Apricot-stuffed Free-range Chicken Breast

Slow-roasted AAA Prime Rib

Desserts

Chocolate Brownie Cheesecake

Baileys Crème Brulee

Lemon Blueberry Tart

Molten Chocolate Mini Cake

Best of the Cellar

White Wine

Tinhorn Creek Pinot Gris 2004
Mission Hill SLC Semillon-Sauvignon 2004
Blue Mountain Chardonnay 2004
Bonny Doon "Big House White" 2003
Keegan Chardonnay 2003
Jean Marc Brocard Chablis Grand Cru Vaudesir 2002
Chateau Ste. Michelle "Eroica" Riesling 2004

Red Wine

Kettle Valley Gamay 2005
Blasted Church Merlot 2004
Burrowing Owl Syrah 2003
Poplar Grove Cabernet Franc 2003
Oculus Mission Hill 2003
Seven Hills Cabernet Sauvignon 2003
Kenwood Jack London Cabernet Sauvignon 1997
Justin Vineyards "Justification" 2002

Above: Mascarpone Crab & Shrimp Cake with sliced poached pear, fresh mango & tomato salsa Chilled Shellfish Antipasto Platter with cocktail clams, teriyaki mussels, jumbo prawns, fresh oysters, crab legs & carrot fennel slaw

Dockside Restaurant & Brewing Co.
1253 Johnston Street, Granville Island, Vancouver, B.C., 604-685-7070
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