My Cart

Your cart is empty. Please add items to your cart from here.

Request Table +1 604.879.7119
Chambar Chambar
STORE
Login
Register
Forgot Password?
Enter your email below to reset your password
  • About Us
    • People
    • Philosophy
      • Mission
      • Vision
      • Ethics
      • Giving
    • Careers
    • Awards
  • Menu
    • Brunch
    • Dinner
    • Dessert
    • Wine
      • Wines by the Glass
      • Bubble
      • From Our Backyard
      • White
      • Rosé & Orange / Skin-Contact
      • Red
      • Big Bottles
      • Dessert & Fortified Wine
    • Beer
    • Cocktails
    • Spirits
    • Zero Proof
  • Private and Group
    • Large Party Request
    • Private Event Gallery
    • Set Menus
      • Three Course Set Menu
      • Four Course Set Menu
    • Testimonials
  • Gallery
    • All
    • Our Place
    • Food
    • Wine
    • Beer
    • Cocktails
    • Events
      • New Years Eve 2019
      • Wine Maker's Dinner
      • Strange Fellows Collaboration Dinner
      • Hunter's Dinner
      • New Years Eve 2015
      • New Years Eve 2017
      • Grand Re-Opening 2014
    • Videos
    • Instagram
  • Anecdotes
    • All
    • Culinary
    • Wine
    • Mixology
    • Beer
    • Characters
    • Inspiration
  • Store
    • Gift Cards
  • Events
    • Upcoming Events
    • Past Events
  • Contact
    • Info
    • FAQ
    • Comments
  • Home
  • Private and Group
  • Set Menus
  • Three Course Set Menu

Three Course Set Menu

Parties of 12 or more | Subject to changes

Three Course Set Menu

  • Large Party Request
  • Private Event Gallery
  • Set Menus
    • Three Course Set Menu
    • Four Course Set Menu
  • Testimonials

First Course

Trio de Betteraves

Roasted, shaved & puréed beets, sesame seed & tapioca crackers, mint pistou, watercress

Les Scampis

Seared wild prawns, crisp shell, jerk spice butter, sweet potato, peppadew

Carpaccio de Buffalo

Thinly sliced bison, leek hay, applewood cheddar crisps, pickled mustard seed, smoked olive oil, chervil aioli

Second Course

Curry Végétalien aux Cacahuètes

Butternut squash coconut velouté, cauliflower, Brussels sprouts, eggplant, ginger peanut sauce, shiitake & scallion salad, sticky rice

Moules Frites ‘Congolaise’

Ocean Wise Recommended

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

L'Omble d'Arctique au Beurre Jaune

Ocean Wise Recommended

Pan seared Arctic Char, citrus braised fennel, sorrel & baby carrots, dill, purple potatoes, yuzu mustard butter sauce

Tajine D’Aziz à L’agneau

Braised lamb shank, honey, figs, cinnamon, cilantro, almond cous cous 

Third Course

Forêt Blonde

Caramel mousse, sour cherries, Tia Maria geleé, freeze-dried honey, chocolate ganache, crème fraîche ice cream, cacao nibs

Financier

Lavender cream, sage almond cake, lemon curd, poppy seed streusel, green apple & cucumber gel, coconut rum semifreddo, passion fruit

“ 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

Join Us

Be informed about our meaningful, inspiring and intriguing activities. 

Please verify you are not a robot.
  • Home
  • Careers
  • Upcoming Events
  • Join Us
  • Login
  • Sitemap
  • Gift Card Balance Check
Follow Us
Chambar Restaurant

568 Beatty Street Vancouver, BC V6B 2L3 Canada

Google Maps
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.
© 2016 Chambar Restaurant | Website BACKBONE
  • Privacy Policy |
  • FAQ |
  • Terms & Conditions