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Vancouver Fish Company-5

Granville Island’s newest fish restaurant has made a splash at the former Whet Bar & Grill space. Run by brothers Leigh and Todd Angman together with Steve Duyzer (former GM of The Fish House in Stanley Park and Sous Chef at Joe Fortes), Vancouver Fish Company knows their stuff, from freshly-caught local seafood to hearty soups, salads, forno pizzas, and burgers.

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I visited earlier in the week for lunch with a decent-sized appetite in tow, and was not disappointed. I started with a half portion of the Super Food Salad: Quinoa, broccolini, kale, baby spinach, pine nuts, avocado, almonds, hemp hearts, dried blueberries, carrot citrus vinaigrette – easy to fall in love with! The ratio of the quinoa to the rest of the components is well thought out, and no one ingredient overpowers the other. The mild carrot citrus vinaigrette works its way nicely through.

Super Food Salad: Quinoa, broccolini, kale, baby spinach, pine nuts, avocado, almonds, hemp hearts, dried blueberries, carrot citrus vinaigrette

While I could have easily ordered a house made clam chowder (tempted by the bacon-wrapped bacon, as listed on the menu!), I thought I’d better save room and order what I really came in to try: blue rare Albacore tuna. Available in two fish portion sizes ($22.99/$27.99), the gorgeous Vancouver Island tuna is served alongside garlic confit roasted potatoes, kale, carrots, broccoli, spaghetti squash, a Boroni onion, and is drizzled with thyme beurre blanc.

Albacore tuna, garlic confit roasted potatoes, market veggies, thyme beurre blanc

According to Managing Partner (and Steve’s wife) Joanna Duyzer, VFC has the closest hook-to-table proximity of any Vancouver restaurant, and as I was savouring each bite of tuna, I could seriously taste that freshness. Much of their seafood comes from nearby Lobster Man; Haida Gwaii and Bowen Island provide other sources — the restaurant proudly supports BC’s fishing industry.

If you’re looking for a seafood feast, seek no further: the Seafood Platter is sure to please, with seared sashimi-grade Albacore tuna, Sockeye salmon, prawn and scallop skewers, King crab, roasted potatoes, sushi rice, seasonal veggies, lemon, and drawn butter for $89.99. Surf & Turf (same price) swaps out the tuna and salmon for two CAB prime sirloins. Add 2.5 lb. live Dungeness crab for $39.99 or 1.5 lb. live lobster for $34.99.

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Executive Chef John McManus oversees a menu filled with options for all tastes. Several items are also gluten-free. Mussel lovers can choose between Granville Island Honey Lager, honey, fresh thyme or Ski Lankan coconut curry broths. As an alternative to seafood, you might opt for a forno pizza (ranging in price from $14.99 to $18.99). A daily selection of both East and West coast oysters are also on the menu.

Red and white wines from the Okanagan are offered in 5 and 8-oz. pours, BC and international wines by the bottle, and a dozen or so craft beers on tap.

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The interior looks and feels much the same as its former owners had left it, and I really like the amount of light that pours into the room, with great views of the docks, especially once the winter’s over and the heated patio will kick into action.

The vibe is casual, with TV screens in the bar and lounge. Catch a game with a craft beer and VFC burger ‘tower’ compete with cheddar cheese, onion ring, and bacon steak.

Vancouver Fish Company is located at 1517 Anderson Street on Granville Island and is open for lunch and dinner. I dined as a guest of the restaurant.

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