hide
Refer Friends. Get $10*

Vancouver

Search U.S. by State:

  • A
  • C
  • D
  • F
  • G
  • H
  • I
  • K
  • L
  • M
  • N
  • O
  • P
  • R
  • S
  • T
  • U
  • V
  • W
  • Canada
  • Other Countries
x hide

Oh no... You're too late for this Groupon!

Sign up for our daily email so you never miss another Groupon!

C Restaurant – Downtown Vancouver

C$125 for 10-Course Seasonal Seafood Tasting Menu for Two ($250 Value)

C$125
Buy
No Longer Available
Wed Nov 28 07:59:59 UTC 2012
Value
C$250
Discount
50%
You Save
C$125
  • T460x279

In a Nutshell

Creative alliance of chefs serves fresh, sustainable seafood dishes in a room with views of the False Creek waterfront

The Fine Print

  • Expires Feb 12, 2013
  • Limit 1 per person. May buy 2 additional as gifts. Limit 1 per table, 2 for tables of 4 or more. Dine-in only. Reservation by phone only. No online reservations accepted. Redeemable after December 5th. Not available for special events.No substitutions except to meet dietary needs. No cash back. Not valid 12/24, 12/31, 1/18-2/2, or 2/14-2/17.
  • See the rules that apply to all deals.

Going out to eat allows you to enjoy fine dining without having to procure exotic ingredients or build a sommelier out of an old computer. Lap up luxury with this Groupon.

$125 for a 10-Course Seafood Tasting Menu for Two ($250 Value)

Click here for the complete list of courses.

C Restaurant

Executive chef Robert Clark fell in love with cooking in his grandmother’s kitchen, where he helped her prepare salmon fresh from the York River. Chef de cuisine Lee Humphries worked his family’s farm in Cornwall, England, surrounded by a booming fisherman’s trade. And sommelier Sarah McCauley honed her palate pairing wines in restaurants in Holland, England, and Spain. Owner Harry Kambolis had the good sense to gather all three together to make C Restaurant’s menu, which has gone on to earn dozens of awards from institutions such as Wine Spectator and Vancouver Magazine.

Unsurprisingly, given the chefs' fish-centric histories, the ever-changing seasonal menu emphasizes seafood dishes, complementing them with local, sustainably farmed ingredients wherever possible. C Restaurant's decor also emphasizes a connection to the natural world with floor-to-ceiling windows that look out onto the Granville Island shoreline. A garden patio shelters diners from summer sunlight with beige umbrellas and the upraised tentacles of the giant squids who live beneath the nearby Burrard Street Bridge.

Ask a Question

Groupon Says

Dem_teaser_cat

The Groupon Guide to: Making a Music Video

Music videos are short movies designed to add nonexistent layers of meaning to a song. Here's what you'll need to put together a hot, happenin' vid:

Costumes: The costumes are for the portion of your audience that doesn’t really care for music but goes insane for fashion hats.

Sets: Your sets should include a bedroom, a car, a farmers' market full of loose fruit you can accidentally knock over, a mall from the future, a room that's just full of shapes, and a cell-phone store where you can be filmed purchasing Vincinity's brand-new SuperGalactic Screenless 4G.

Backup Dancers: This group of sassy hard bodies will make you look like you know what you're doing by mimicking the dance moves you're inventing on the spot.

Hit Song: It might seem difficult to write a hit song, but it's not hard to write a rock 'n' roll cover of already-popular "We Three Kings."

I've never heard this version of "We Three Kings."

C Restaurant

3.62 out of 5
678 Reviews

Reviews From Other Sites

hide
4.0 out of 5
(291)
Google
2.8 out of 5
(254)
Urbanspoon
4.1 out of 5
(133)
OpenTable
Staticmap?size=186x186&sensor=false&channel=www
  • A

    Downtown Vancouver

    1600 Howe St
    Vancouver, British Columbia V6Z 2L9
    Get Directions

  • 1st course Saffron arancini with smoked onion soubise and poached side strip shrimp
  • 2nd course Roasted squash, candied prosciutto and arugula salad with balsamic gel
  • 3rd course Honey parsnip velouté with brioche croutons and fried sage
  • 4th course Albacore tuna cru with pickled cucumber, shimiji mushrooms and ponzu emulsion
  • 5th course Seared qualicum bay scallops with black truffle puree and crisp calamari and lemon piggy powder
  • 6th course Pan seared salmon with mussel and whiskey "chowder" and crisp salmon puffs
  • 7th course Bake sablefish with braised oxtail, walnuts, maple turnips and horseradish froth
  • 8th course Blue cheese cheese cake with black pepper almonds and port reduction
  • 9th course Pistachio mousse with white chocolate and honey
  • 10th course Gingerbread macaroons