Before fishermen discovered the edibility of fish, they used each catch as bait for larger species, hoping in the end to hook the biggest fish of all—friendship. Cast your net with today's Groupon: for $47, you get a nine-course tasting menu for one person at C Restaurant (a $94 value). The nine courses include:
- Wild- and cultivated-mushroom velouté with garlic confit and croutons
- Charred octopus salad with frisée, bacon vinaigrette, and soft boiled egg
- Seared scallop with crushed minted peas, veigi sauce, panchetta, and lemonade foam
- House-smoked salmon with corn risotto and green onion relish
- Seared albacore tuna with lyonnaise potato, zucchini ribbons, and parmesan soubise
- Farmhouse chevre with poached pears, artisan honey, and spiced walnuts
- Cucumber sorbet with pickled ginger and crisp basil
- Chocolate brownie with berry chantilly and lemon curd
- Petits fours
At award-laden C Restaurant, Chef de Cuisine Lee Humphries shines a spotlight on local, sustainable seafood, imbuing fresh catches with innovative culinary flourishes. Diners can perch at the heated waterfront patio, incurring the envy of passing submarine captains with small plates of seared scallops adorned with crushed peas and lemonade foam. The house-smoked salmon benefits from the savoury touch of corn risotto and a green onion relish the seared albacore tuna dons a festive garland of lyonnaise potatoes and zucchini ribbons. Like a game of checkers played with sugar cubes, dinner winds down with sweet-yet-complex courses—farmhouse chevre flanks poached pears and spiced walnuts, and cucumber sorbet sings alongside pickled ginger and crisp basil.
Executive chef Nicolas Hipperson fell in love with cooking in his grandmother’s kitchen, where he helped her prepare dishes fresh from their garden in rural Saskatchewan. Owner Harry Kambolis had the good sense to pluck him from the prairies and put his talents to use to create 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' penchant for home-cooking style with a young urban twist, 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.