Fanny Bay Oyster Bar & Shellfish Market is freshening up its fresh sheet for spring and introducing a new collection of creative cocktails and seafood features now available at the Downtown tide-to-table dining destination (762 Cambie St.).
Chef Tommy Shorthouse has hauled in a net brimming with a bounty of BC’s fresh catches for an array of new dishes that include a show-stopping, create-your-own ‘Seacuterie’ Board that offers a choice of three or five appetizers (4 piece Jumbo Prawn Cocktail, Smoked Scallops, Smoked Albacore Tuna Crudo, Smoked Ekone Mussels, Sliced Smoked Steelhead Trout) served with house-made salt and vinegar chips, wonton crisps, grilled sourdough and house pickles.
Other marquee items on the new menu include a West Coast Seafood Boil (mussels, clams, pink scallops, prawns, half Dungeness crab, corn, peppers, Andouille sausage, potatoes, spiced Cajun broth); Paella for Two (BC pink scallops, prawns, octopus, mussels and clams, chorizo, saffron rice);‘Crab-onara’ (house-made kelp pasta, smoked scallops, Dungeness crab meat, trout roe, vin blanc);Lobster Poutine (Atlantic lobster, lobster bisque gravy, cheese curds, chives); and a Lemon Fruit Tart (vanilla tart, lemon curd, seasonal fruit, mint, lemon meringue drops, candied lemon) as a sweet finishing note.
The Fanny Bay bartending team is also shaking things up for spring by adding a new list of refreshing cocktails to the mix that includes:
- The Oyster Martini (Copperpenny No. 6 Oyster Gin, Yoshi No Gawa Brewmaster Saké, fresh oyster and its liquor, lemon peel);
- The Fanny Bay Caesar (Stealth vodka, house-made Caesar mix, fresh oyster);
- Spicy Paloma (Jose Cuervo, grapefruit juice, lime, jalapeño salt rim);
- Spring Fling (Stealth vodka, Campari, pineapple and lime juices);
- Olympia Boulevardier (Lot 40 rye whisky, Campari, sweet vermouth, chocolate bitters);
- Piña Margarita (Jose Cuervo, lime, pineapple juice, black lava salt rim, pineapple, also available with jalapeño-infused spicy tequila);
- Viking Margarita (Stealth vodka, horseradish akvavit, Bowmore mist, fresh oyster);
- Lavender Last Palabra (Jaral de Barrio mezcal, green Chartreuse, Maraschino, lime juice).
The Fanny Bay bar also showcases creative oyster shooters, local BC craft beer, artisanal selections of saké, a comprehensive list of wines highlighting Old and New World terroir, after-dinner digestifsand non-alcoholic options, with Happy Hour features available from 2 to 6 p.m. daily.
Spring Sake Celebration Dinner
Fanny Bay will mark the return of Sakura season by teaming up with Saké Samurai Patrick Ellis for a Spring Saké Celebration Dinner at the downtown tide-to-table staple on Wednesday, April 26.
The event starts at 7 p.m. and will take guests on a guided tour of classic and rare varietals from renowned Saké producer Yoshi No Gawa, all paired with unique dishes from Shorthouse and his team showcasing fresh-daily Fanny Bay catches like Spot Prawns, Octopus, Halibut and more.
A select number of reservations for the event are available here.
Fanny Bay Oyster Bar is located at 762 Cambie Street in Vancouver and is open for dine-in service and takeout seven days a week from 2 to 10 p.m. with daily Happy Hour features available from 2 to 6 p.m.
The Fanny Bay retail market is open daily from 10 a.m. to 5 p.m. and offers fresh and smoked seafood selections, premium shellfish and oysters from British Columbia and Washington State, gourmet pantry items, seafood boxes and specialty kits available to order online for pick-up or home delivery.
For more about Fanny Bay Oysters, visit fannybayoysters.com.
To enquire about Fanny Bay catering services, contact Calvin Shiu at [email protected].