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Dinner Menu

5pm - 10pm | Wednesday - Sunday
All items are subject to seasonal changes

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Pour Commencer

Les Charcuteries

25

Cured meats, chicken liver parfait, piccalilli, grilled sourdough

Foie de Canard “Villa Lorraine”

19

Spiced foie gras terrine, port reduction, kriek granita, truffled brioche french toast

Les Fromages

24

Selection of cheeses, seasonal accompaniments

Petits Plats

Salade d'Hiver

15

Charred romaine, BBQ spice, cashew ranch dressing, parmesan

Crêpe Marocaine

17

Semolina pancake, feta, roasted kabocha squash, fresh pomegranate, pumpkin seeds, fine herb salad

Les Coquilles St. Jacques

Ocean Wise Recommended
21

Seared scallops, tobiko butter, confit Yukon Gold potatoes, pickled daikon, nori & sesame seeds

Calamars Farcis

16

Veal-stuffed calamari, pickled cucumber, taro chips, chili aioli

Bouillon de Faisan

17

Pheasant dumpling, forest mushrooms, truffle broth, quail egg, winter vegetables

Moules Frites

Congolaise

Ocean Wise Recommended
29

Mussels, tomato coconut cream, smoked chili, lime, cilantro

Vin Blanc

Ocean Wise Recommended
29

Mussels, white wine, butter, braised celery & leeks, coarse black pepper

Coquotte

Ocean Wise Recommended
29

Mussels, white wine, cream, smoked bacon lardons, spring onion

Grosses Pièces

L'Assiette Végétarienne

28

Ricotta gnocchi, roasted celeriac purée, gremolata, rapini, romesco sauce, parmesan, walnuts

Truite Arc-En-Ciel

Ocean Wise Recommended
28

Roasted Steelhead trout, sorrel, romanesco, crisp Japanese sweet potato, yuzu & dijon beurre jaune

La Pièce de Viande

34

Char-grilled 8oz free range flank steak, roasted fingerling potatoes & chimichurri, braised shallots, watercress, Stilton dressing, peppercorn brandy sauce

Tajine d’Aziz à l’Agneau

31

Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous (Harissa & Raita add $3)

Accompagnements

Pomme Frites

6

Fried Brussels Sprouts, Tahini Miso

12

Spiced Bar Nuts

6

Mixed Olives & Pistachios

8

Grilled Sourdough Bread

4

Please note: All items are subject to seasonal changes.

“ I want my cooking to reflect the rugged nature and climate of Canada. I want to create a progressive environment that emphasizes the outstanding produce of our region.

Nico Schuermans — Head chef

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Chambar Restaurant

568 Beatty Street Vancouver, BC V6B 2L3 Canada

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Contact Us
604 879 7119
info@chambar.com
We would like to acknowledge being situated on the unceded (stolen) territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and Sel̓íl̓witulh (Tsleil-Waututh) Nations. We are profoundly sorry for the harm colonization has caused First Nations peoples. It is our responsibility to educate ourselves, to become aware, and to stop participating in systems that harm others.
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