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.
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 [email protected].
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
Hi from the North Coast! I would like to Congratulate Robert Clark and Quang Dang
On this 10 yr Ocean Wise anniversary!!! WAY TO GO!
CONGRATULATIONS!!