C Restaurant

Vancouver's Premier Seafood Destination

Seen right: Waterfront lunch at C
Photography by Bruce Law

Praised as ‘one of the best in Canada, if not North America’ in the latest edition of 1,000 Places to See Before You Die, C has collected innumerable awards and accolades for the freshest and most imaginatively prepared seafood anywhere. Since opening over ten years ago, C’s award winning wine list, superlative service and passion for sustainable sourcing methods has provided an international example of excellence. The contemporary dining room, with a large patio facing the Burrard Street Bridge and the gently bobbing boats in the sparkling waters of False Creek, offers one of the best views in the city.

“When we first opened, there weren’t any restaurants offering premium seafood that was regionally specific,” remembers owner Harry Kambolis. “You could get grilled salmon or shucked oysters, but there was nothing that was distinctly Vancouver. You never really knew where the fish came from or how it was sourced. We wanted to change all that.”

Has he ever. C has fundamentally changed the way that diners approach seafood. Founders of the Oceanwise Program in conjunction with the Vancouver Aquarium, C sets the standard for sustainably sourced seafood and Harry and executive chef Rob Clark have become international spokespeople for the responsible sourcing of the ocean’s harvest. “The fact that sustainability became such a huge movement because a few of us one day decided to make a difference is very gratifying,” says Harry.

29-year-old phenom Quang Dang is the chef de cuisine that works with Rob to conjure the most magical seafood dishes in the city. “Quang uses the menu as his palate. Rob directs the philosophy of the restaurant, but we have a lot of talented people in our kitchen. We have an environment that fosters creativity.”

Celebrity visits have become de rigueur. Will Smith celebrated Valentine’s Day in the private wine room with a specially designed tasting menu and Martha Stewart enjoyed the ‘ethical luxury menu’ so much she raved about it publicly the very next day. That menu showcases rare and highly coveted seafood harvested in a sustainable manner, including the Bamfield Pinto Abalone that C is the only restaurant in the world to serve.

“At C nothing remains static,” says Harry. “We’re constantly moving forward and advancing local sustainable cuisine.”

Menu Highlights

TASTERS

Salmon "Cannelloni": Salt Spring Island goat cheese, heirloom beet root

Scallop Tataki: pickled daikon & ginger, sesame powder

Duck Prosciutto: agassiz hazelnuts, watercress purée

Tuna Carpaccio: red onion marmalade, crispy garlic & ginger

APPETIZERS

Fresh Shucked Oysters: gala apple mignonette, red pepper & horseradish jelly

Dungeness Crab Salad: smoked trout, shaved romaine, green olive & lemon confit

Lobster Bisque: candy smoked salmon, thyme froth

LUNCH

Sake Cured Salmon: granville island sake dressing, edamame & peashoots, crispy miso

Chili Spiced Albacore: seared rare, cauliflower & miso, rice wine syrup

DINNER

Trout "Steaks": dungeness crab meat, beet "spaghetti", spot prawn froth

Crispy Skin Coho Salmon: carrots & cucumber, basil vinaigrette

Seared Scallops: maple glaze, buttered pemberton potatoes, wild mushrooms

Smoked Duck Two Ways: crispy confit leg meat, tarragon crêpe & celeriac, maple jus

Pan Roasted Sablefish: wrapped in oyama prosciutto, pemberton parsley root, black lentils & sherry emulsion

Best of the Cellar

WHITE WINES

Krug, Le Mesnil, 1990, Champagne France
Zind Humbrecht, Heimbourg, Turckheim, Alsace, France, 2001, Riesling
Blue Mountain, "Striped Label Reserve," Okanagan Falls, B.C., Canada, 2004, Pinot Gris
Guigal, Condrieu, Rhone Valley, France, 2004, Viongier
Brewer-Clifton, "Sweeny Canyon," Santa Rita Hills, California, USA , 2004, Chardonnay
Louis Latour, Chassagne-Montrachet, Burgandy France, 2004, Chardonnay

RED WINES

Burrowing Owl, Okanagan, B.C., Canada, 2004, Cabernet Franc
Sea Smoke, "Southing," Santa Rita Hills, California, USA, 2005, Pinot Noir
J.L. Chave, "Offerus," Saint Joseph, Rhone Valley, France, 2005, Syrah
Hendry, "Block 28," Napa, California, USA, 2001, Zinfandel
Château Petrus, Pomerol, Bordeaux, France, 2000, Merlot
Freemark Abbey, Sycamore Vineyard, Napa, California, USA , 1997, Cabernet
Château Haut Brion, 1er Grand Cru Classé, Graves, Bordeaux, France, 1996, Cabernet

Pictured above: Octopus Bacon Wrapped Bayne Sound Scallops, celeriac and parsley puree, Saskatoon berry and basil “caviar” vinaigrette. C’s Exclusive Bamfield Pinto Abalone, slow poached in extra virgin olive oil, sweet onion and garlic dressing. “Small Bite Skewers” 1: Wild Spring Salmon Canneloni, Salt Spring Island fresh goat cheese, hazelnut “snow”. 2: Lightly pickled B.C. Spot Prawns with fireweed honey gelee 3: Ultra Rare Albacore Tuna with white truffle mayonnaise and powder.

C RESTAURANT
2-1600 Howe St., Vancouver, BC
604-681-1164

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