Cactus Club Cafe

Addictive food, outstanding service and beautiful restaurants

Seen at right: Chef Rob Feenie is Cactus Club's food concept architect, Chef Feenie is Canada's only Iron Chef and one of Canada's most recognized and acclaimed independent chefs.
Photography by Bruce Law.

In awarding Cactus Club Cafe Best Restaurant Chain for its second consecutive year, Vancouver magazine gushed “this fun, lively collection dominates the category, pushing culinary boundaries and redefining the term ‘casual dining’. Star chef Rob Feenie’s signature dishes have taken Cactus Club’s menu to new heights.”

Canada’s leader in casual fine dining, Cactus Club operates under a simple credo - every customer leaves happy. With 20 locations across British Columbia and Alberta, their latest is the most impressive. The Cactus Club at Bentall Center is a $6.5 million dollar, 300- seat restaurant with a stunning art collection that includes original works by Andy Warhol, Jean-Michel Basquiat and Anthony Hopkins. The massive glass cube design is a wonder of inspired architecture, eliciting wondrous oohs and aahs from all who enter. “We’re not so much a chain,” explains president and founder Richard Jaffray, “we’re more like a collection of individual restaurants that share the same vision.”

The menus impress with global flavours from an international skillet. Featuring only Ocean Wise approved seafood, Cactus Club is an industry leader in environmental sustainability and founding member of the Green Table Society. Rob Feenie’s signature dishes have been immediate hits. Of the butternut squash ravioli with truffle beurre blanc, the Vancouver Sun’s most esteemed food critic claims ‘my heart flutters at the thought of it’. Richard is quick to praise Canada’s Iron Chef. “He’s unbelievable. I have worked with some very senior talent in the past and Rob has exceeded my highest expectations. His presence is felt in every aspect of our business.”

Perennially ranked as one of the Top 25 ‘Best Places to Work in BC’ by BC Business Magazine, Cactus Club ranked an impressive second in the province this past year, earning accolades from Maclean’s and the National Post. Cactus Club also sponsors the largest number of chef apprentices for the prestigious Red Seal program in Western Canada. “People are the most important part of our business,” explains Richard. “Our employees drive the customer experience, so we firmly believe in fostering passionate, dedicated people.”

Menu Highlights

APPETIZERS

Tuna Tataki – albacore tuna, green papaya slaw, avocado, pine nuts, yuzu vinaigrette

Beef Carpaccio – peppercorn-crusted tenderloin, grainy dijon aioli, pickled shallots, capers, parmesan, five-herb crostini

Rocket Salad – panko-parmesan breaded chicken, organic baby arugula, vine ripened tomatoes and lemon caper dressing

Spinach Salad – prosciutto, chèvre, balsamic figs, candied pecans, sherry vinaigrette

ENTRÉES

Braised Beef Short Rib – with celeriac puree, baby carrots, green beans, roasted red nugget potatoes and shaved pecorino

Seared Scallop Ravioli – butternut squash ravioli and pan-seared scallops with truffle beurre blanc, amaretti, pine nuts and sage

Rob’s Hunter Chicken – button, portabello, shiitake and crimini mushroom demi-glace, seasonal vegetables and fingerling potatoes

Creole Steak + Prawns – chargrilled certified angus sirloin with cajun spices, spicy creole butter, sautéed jumbo prawns, fresh asparagus and yukon gold mashed potatoes

Cedar-Roasted Salmon – fresh oceanwise steelhead, pine nut parmesan crust, seasonal vegetables, herb and feta fingerling potatoes

DESSERTS

White Chocolate Cheesecake

Granny Smith Apple Galette

Chocolate Peanut Butter Crunch Bar

Hand-Squeezed Key Lime Pie

Best of the Cellar

WHITE WINES

Kung Fu Girl Riesling, Washington State
Nk’Mip Pinot Blanc, British Columbia
Gobelsburger Grüner Veltliner, Austria

RED WINES

Le Coq Pinot Noir, British Columbia
Querciabella Chianti Classico, Italy
Laughing Stock Portfolio, British Columbia

Pictured above: Sake-Soy Marinated Sablefish a Rob Feenie signature entrée... long-line caught oceanwise sablefish with shiitake mushrooms, fingerling potatoes and fresh asparagus in classic dashi broth.

CACTUS CLUB CAFE
Downtown Vancouver locations:
357 Davie Street, Vancouver, B.C., 604-685-8070
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1136 Robson Street, Vancouver, B.C., 604-687-3278
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1530 West Broadway, Vancouver, B.C., 604-733-0434
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575 West Broadway, Vancouver, B.C.,604-714-6000
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