News & Events
VALENTINE'S RESERVATIONS
Impress your loved one treat them to an evening that is sure to please. Enjoy this 5 course, $65 dinner in our casual yet elegant setting.
Call 604.926.3332 for reservations.
Poached Prawn Mosaic, avocado, pomegranate, chili
Tomatoes and Melons, goat cheese panna cotta, Read more
Call 604.926.3332 for reservations.
Poached Prawn Mosaic, avocado, pomegranate, chili
Tomatoes and Melons, goat cheese panna cotta, Read more
BEACHSIDE KICKS OFF DINE OUT
For the 10th ANNUAL DINE OUT VANCOUVER we are featuring enticing $18 three-course menus all about flavour, fun and value. Check out our menu-
From January 20 - February 5 our DINE OUT Menu is
Caramelized Onion and Chicken Soup
onion flan, crispy cheese
or
Fra Read more
From January 20 - February 5 our DINE OUT Menu is
Caramelized Onion and Chicken Soup
onion flan, crispy cheese
or
Fra Read more
In the News
Cellars to brews, our critic uncorks his best
By Jurgen Gothe, September 23, 2010
By way of definition, bests in this case means personal bests. That is, my picks and preferences, with the database limited to firsthand experiences. You're quite allowed-nay, encouraged-to agree or disagree. And "Vancouver", in this case, extends beyond the city Read more
By way of definition, bests in this case means personal bests. That is, my picks and preferences, with the database limited to firsthand experiences. You're quite allowed-nay, encouraged-to agree or disagree. And "Vancouver", in this case, extends beyond the city Read more
Fraîche, Beachside Forno: Comfort food for two different snack brackets
Alexandra Gill
The Globe and Mail
August 25, 2010
One's a special-occasion resto, the other a neighbourhood bistro - chef Dino Renaerts puts his fresh, delicious stamp on both.
Sometimes you feel like a fancy restaurant, sometimes you don't.
Chef Dino Renaerts got the best of bot Read more
The Globe and Mail
August 25, 2010
One's a special-occasion resto, the other a neighbourhood bistro - chef Dino Renaerts puts his fresh, delicious stamp on both.
Sometimes you feel like a fancy restaurant, sometimes you don't.
Chef Dino Renaerts got the best of bot Read more
