Indigo

Hidden Gem in the Heart of Vancouver's Downtown Core

Seen right: Indigo's funky, imaginative décor
Photography by Bruce Law.

Situated inside the gleaming towers of Vancouver’s Sheraton Wall Centre is one of this city’s best-kept secrets. Bright, sunny colours highlight this cheerful room where local artwork, fresh flowers and a brilliant backlit blue bar lead to an intimate southfacing heated garden patio. Soaring windows, hardwood floors and funky, imaginative décor courtesy of Charlotte Wall make this a favourite of all who enter. “We often hear guests commenting, ‘I had no idea you were here’,” smiles Food and Beverage Manager Richard Wood. “But once they discover us, they always come back.” At this rate, this exceptional modern bistro won’t be a secret for long.

The menu features the best local ingredients artfully prepared in a casual French bistro setting. When asked to explain his culinary philosophy, restaurant chef Omar Halabi doesn’t even pause. “Simple elegance. We let the ingredients speak for themselves.” Chef Halabi has a soft spot for seasonal organic ingredients and 90% of his products are from small local suppliers. He also makes everything in house from the breads to his superlative desserts. “There’s nowhere else in the world like Vancouver. We love to showcase it. Our goal is to give guests the best local experience they can possibly have.” Dishes like wild BC salmon with spot prawn risotto and lemon beurre blanc and Nicola Valley sterling silver beef tenderloin with wild mushroom truffle jus are an indulgence in affordable elegance.

Lunch and dinner see set prix-fixe menus of two or three courses that always feature plenty of choice. Each menu item also has an optional wine pairing carefully selected from Richard’s extensive by-the-glass selection from his BC heavy list, making ‘wining and dining’ a breeze. “Our cuisine is casual bistrostyle and the pricing is very reasonable,” says Richard. “We use French techniques and have a classically trained chef, but our style of food is very approachable. We want to make the guest feel as comfortable as possible.”

Playful and upbeat, Indigo Bistro is the perfect place to ‘meet, greet and eat’. “The myriad of spectacular restaurants in this city inspire us to work harder every day,” says chef Halabi. “It’s a great time to dine in Vancouver.”

Menu Highlights

APPETIZERS

Caesar Salad – romaine lettuce, seasoned croutons, shaved parmesean and fried capers

Arugula Salad with frisee lettuce, orange segments, fennel and pear vinaigrette

Ahi Tuna Tataki with micro greens salad and ponzu vinaigrette, lotus root chips

West Coast Cioppino – fresh local seafood in a tomato fennel broth

ENTRÉES

Pan Seared Crab Cakes with pickled vegetables, local greens and sauce gribiche

Penne Pasta – chicken, morels, peas and a chardonnay cream sauce

Wild Mushroom and Spinach Risotto – morels, chanterelles and cepe mushrooms in a sauterne jus

Pan Seared Wild Salmon – caramelized endive, lobster risotto cake, orange saffron reduction

Pan Seared Halibut with black cod brandad and caviar remoulade

Pan Seared Sea Scallops with zucchini risotto, prawn boudin and carrot sauternes sauce

Grilled Ahi Tuna with Nicoise french beans, fingerling potatoes, artichoke hearts, quail eggs, capers and a black olive tapenade

Roasted Free Range Chicken Breast with ginger, jalapeno and green onion potato cake, caramelized spring vegetables, port jus

Rack of Lamb – mustard and herb crust, fondant potato, cauliflower puree, rapini and thyme jus

Grilled Beef Tenderloin with truffled potato croquette, braised greens, baby carrots, sauce bordelaise

DESSERTS

Hazelnut Crème Brulee

Warm Chocolate Cake with vanilla ice cream

Apple Tart Tatin with walnut ice cream

Indigo Cheese Plate Trio with a cranberry compote and fresh fruit

House Made Ice Cream and Sorbet’s with Viennese chocolate sables

Best of the Cellar

WHITE WINES

Pentage Pinot Gris
Desert Hills Gewurztraminer
Joie Un-Oaked Chardonnay

RED WINES

Kettle Valley Old Main Red
Oculus Mission Hill
Nichol Vineyards Syrah

Pictured above: Foreground – Miso Chardonnay sablefish, spring pea, sea bean and fiddlehead morel salad. Background – Prawn saltimbocca with aged balsamic reduction and lymoncello syrup.

INDIGO
South Tower, Sheraton Vancouver Wall Centre Hotel
1088 Burrard Street, Vancouver, BC
For reservations call: 604-893-7150

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