What’s on the menu at Fanny Bay Oyster Bar in Vancouver, BC

New chef, new season and renewed status as one of Vancouver Restaurants recommended by the Michelin Guide: Autumn has been full of excitement so far Fanny Bay Oyster bar and shellfish market.

Nicaragua native Alex Guido joined the Fanny Bay crew late this summer, and the downtown restaurant just rolled out its first updated menu, including a few dishes that reflect the chef’s Latino heritage.

The tanks still extend their welcome at the front of the laid-back spot at 762 Cambie St, with an array of fresh oysters and crab in hand, as well as specialties like geoduck, the unusual-looking Pacific Northwest mussel that has inspired many. wink and NSFW joke. The geoduck, by the way, gets the raw bar treatment on the Fanny Bay menu, available by weight as thinly sliced ​​sashimi with wasabi and ponzu.

New dishes are added to the Fanny Bay menu for autumn and winter

Guido says the timing was ideal for him to join the Fanny Bay team, and he is pleased to have his new menu available to guests. Come spring, as another change in weather and ingredients takes place, Guido says more changes will take place on deck for the popular restaurant.

Seafood, of course, is always the focus at Fanny Bay, a branch of Washington’s iconic Taylor Shellfish Farms. Ocean Wise’s tide-to-table operation is best known for its oysters, which are so central to Fanny Bay’s identity that you even get one on top of your Caesar cocktail, or you can choose from a range of Oyster Shooters for a little bite of the ocean in your libation.

The Fanny Bay menu is divided into categories: Raw Bar, cold and hot starters and main courses. You can see Guido’s influence in many updated dishes on the menu, such as a scallop aguachile or the tuna tartare, which now contains sweet, bright corn kernels and a little avocado puree.

Huge French seafood stew, perfect for sharing

Just in time for the colder months and the ‘soup season’, Guido has added a hearty bouillabaisse to the Fanny Bay menu. This is a simple version of the iconic dish from the French port city of Marseille: a fisherman’s stew loaded with fresh catch (in this case shrimp, scallops, mussels, clams, snapper and possibly crab) served in a savory broth studded with potato and enriched. with Andouille sausage, served with toasted bread and aioli for dipping, dipping and passing through the mouth of seafood.

The Bouillabaisse is enormous; it can easily feed four, especially if you started the meal with freshly shucked oysters (including those from Fanny Bay’s own stock) or one of the other appetizers.

You may need to apply the “second stomach” rule to try one of the new seasonal desserts, like the spiced carrot cake, which is super moist and tender (thanks to the use of pear puree) and comes with a not-too-sweet flavor. cream cheese frosting.

The ‘time-to-table’ restaurant also doubles as a market, so you can buy oysters (shelled) to take away, along with all kinds of canned seafood and basics from the pantry or fridge/freezer.

Video: Trying out some new menu items at Vancouver’s Fanny Bay Oyster Bar restaurant

@forkingawesomevia One of the Michelin Guide’s recommended restaurants in Vancouver is this downtown seafood spot. They eat at the table, including fresh shucked oysters, hot and cold dishes (like a huge bouillabaisse to share) and have nice drinks (plus Happy Hour). #forkingawesome #vancouverbc #seafood #oysters ♬ Elegant and lively violin jazz – Kitchen, food, gourmet, café (1310636) – Ponetto

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