6th Annual Unsung Heroes Festival
January 6th - 31st, 2010
A champion of our coastal fisheries, and protective of commercially
endangered species, Executive Chef Frank Pabst created the Unsung Heroes.
His concept is simple: avoid species that are over-fished, or fished in ways that
damage ocean beds or cause unnecessary by-catch, by introducing diners to
new experiences and flavours using species found in abundance.
Tasting Plates
Red Sea Urchin 16.50
taglierini with red sea urchin sauce and broccoli flowers
Herring Roe 12.50
kombu seaweed, bonito flakes, dashi, soy
Mackerel 10.50
beetroot, walnuts and golden raisins, aged balsamic vinegar
Octopus 13.50
ceviche with avocado, cilantro, lime and jalapeno, bell pepper salad
Humboldt Squid 10.50
braised in tomato red wine sauce with potatoes, black olives and parsley
Sardine 10.50
stuffed with green chard, artichokes and pine nuts, garlic citrus caramel
Mirugai Ubuki 16.50
geoduck sashimi with tama miso sauce
Herring 10.50
smoked with pickled honeycrisp apples, coleslaw, cucumber aquavit sauce
Sea Cucumber 12.50
stir-fry with fresh vegetables, shiitake mushrooms and hoisin sauce
Jellyfish 10.50
marinated with sesame oil and togarashi, cucumber daikon salad
Periwinkles 9.50
cooked in a court bouillon, served with aioli
Wakame 7.50
seaweed salad with leeks and radishes, soy, dijon and olive oil dressing
10% of proceeds will be donated to the
Vancouver Aquarium Ocean Wise sustainable seafood program.
Executive Chef Frank Pabst Raw Bar Chef Yoshi Tabo