risotto ~ simmered arborio rice, lemon & parmesan + slow cooked chicken thigh (gf) 17.spaghetti carbonara ~ rustichella pasta, bacon, eggs, parmesan + black pepper 16.fettuccine con manzo brasato ~ housemade heritage grain ribbon pasta, wild mushrooms, braised beef shortrib + au jus 25.penne alla luci ~ tubular rustichella pasta, diced chicken breast, broccolini, extra virgin olive oil, chicken broth + garnished with fresh tomatoes 17.fettuccine con funghi ~ housemade heritage grain ribbon pasta, wild mushrooms, truffle oil + parmesan butter (veg) 18.spaghetti ai fruitti di mare del giorno ~ housemade heritage grain spaghetti, seafood of the day, fire roasted tomato & pepper sauce 19.tajarin al pesto ~ housemade heritage grain flat & narrow pasta + Chef Steve’s summer pesto (veg) 17.* Our fresh pasta is made in-house with Sunrise Flour Mill Ancient/Heritage Grains which does not adversely affect those who have gluten sensitivities. insalata mista ~ hydroponic lettuce + carrots, zucchini & housemade buttermilk dressing (gf) 7/12.insalata cesare ~ romaine lettuce, Caesar anchovy dressing + housemade croutons (veg gf less croutons) 7 / 12.caprese ~ fresh mozzarella, tomato, olive oil + basil (veg) 13.prosciutto e melone ~ fresh sliced cantaloupe wrapped with prosciutto, honey & mint oil 13.panzanella ~ tuscan bread “salad” of housemade heritage grain bread, tomatoes, olive oil + herbs (veg) 12.
Please note our most up-to-date offerings and daily specials can be found via our online ordering system. Certain dishes on our menu may be altered to satisfy dietary needs. wine and a few $2 oysters thrown back for good measure.Due to ingredient availability, menu is subject to change ~ please inquire. So our dream brunch would be outdoors on the patio in the sunshine, enjoying Steelhead Trout Eggs Benedict with cornbread, organic pea shoots and smoked Hollandaise with paprika emulsion, B.C. Or Pacific lingcod with “forbidden” rice paella, Peruvian corn, baby squid, chorizo, shrimp broccoli, bell pepper, pimenton emulsion.įood lovers will note that Ancora is located in the old C Restaurant (frontrunners in promoting sustainable seafood) and while the menu has changed, the view remains the same. Meaning Dungeness Crab Causa with Yukon gold, kalamata olive emulsion, quail egg, Huancaina sauce and crispy yam. Locally sourced, sustainable seafood with exotic ingredients are the order of the day.
Executive Chef Ricardo Valverde hails from Lima, Peru and spent five years at the Blue Water Cafe + Raw Bar. Located along the False Creek seawall, Ancora Waterfront Dining and Patio fuses Peruvian and Japanese cultures with the bounty of the West Coast to great effect – they just took home a Bronze for Best Seafood at the 2016 Vancouver Magazine Restaurant Awards. If we could blink our way to a brunch destination in Canada today, we’d choose #70 on our list, Vancouver’s Ancora Waterfront Dining and Patio. Best Pastry Chef 2019: Celeste Mah- Raymonds.Lifetime Achievement Award 2019: Normand Laprise – Toque`!.Most Outstanding Chef 2019: Patrick Kriss.One to Watch Young Chef 2019: Massimo Piedimonte.Best Farm to Table Restaurant 2019: Nightingale.Most Eco-Friendly Restaurant 2019: Sal Howell of River Cafe.Most Innovative Chef 2019: Antonin Mousseau-Rivard.Best in Business Leadership 2019: Nick DiDonato.Most Innovative Chefs 2020 – Daniel Hadida And Eric Robertson.Business Leadership 2020 – Janet Zuccarini.Best Pastry Chef 2020 – Kenta Takahashi.Best New Restaurant 2020 – Sushi Masaki Saito.Best Farm to Table Restaurant 2020 – Canoe.
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