Celebrate Ocean Wise 10 Year Anniversary at West

In 2005, founding chef Robert Clark together with 16 other local restaurants in Vancouver helped to launch the Vancouver Aquarium Marine Science Centre Ocean Wise™ sustainable seafood program – the first program in Canada aimed at addressing one of the biggest issues facing the world’s oceans today: overfishing.

It’s only fitting that 10 years later chef Robert Clark together with West Restaurant executive chef, Quang Dang, help to celebrate the 10 year Ocean Wise anniversary with a special collaborative dinner.

Chef Rob Clark, founding chef of Ocean Wise, and chef Quang Dang invite guests to an exclusive evening event.

This Tuesday June 23, 2015, West Restaurant pays tribute to ocean conservation with an exclusive event to celebrate seafood in Canada. Chef Dang and chef Clark are preparing an extraordinary six-course dinner that is guaranteed not only to highlight the access to diverse seafood options here in Canada, but the many unique ways they can be prepared. The full six-course menu is detailed below.

Recognized as the “jewel in Vancouver’s culinary crown,” West’s outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, and a prestigious four star rating by Mobil Travel Guide.

West Restaurant is known for outstanding contemporary regional cuisine.

The reception commences at 6:30 p.m. and tickets are $125 per person plus tax, gratuity and wine. Proceeds will be donated to Ocean Wise. For reservations, contact restaurant director Owen Knowlton at 604-738-8938 or owen@westrestaurant.com.

West is one of four restaurants in the Toptable Group together with Araxi, CinCin and Blue Water Café which will also each be featuring new Ocean Wise specials for the month of June. Stay tuned for updates on Ocean Wise events throughout the rest of the summer.

Reception

Smoked White Sturgeon with horseradish mousseline

Korean style halibut dumplings

Grilled octopus with slow-roasted peppers and aged balsamic vinegar

Chef Robert Clark

Citrus-cured Salmon, buttermilk blinis, potato crème fraiche

Fresh shucked Sawmill Bay oysters, broccoli, ponzu

BC geoduck marinated in yuzu, basil, red pepper crisp

Chef Quang Dang

Dinner

Side Stripe Shrimp Ceviche

Aji Amarillo, baby greens, extra virgin olive oil

Chef Robert Clark

Albacore Tuna Tataki

Nori scone, salmon roe, cucumber salad

Chef Robert Clark

Dungeness Crab Tortellini

English peas, mint, watercress sauce

Chef Quang Dang

Chive-crusted Cape Scott Halibut

Crushed fava beans and fingerling potatoes, Northern Divine caviar vinaigrette

Chef Quang Dang

Wild BC Sablefish à la Plancha

Pickled mushrooms, braised daikon, dashi broth

Chef Robert Clark

Dessert

Fresh Raspberries with buttermilk brioche

White chocolate lemon mousse, floral syrup, and raspberry sorbet

Pastry Chef Rhonda Vianni