I revisited the Teahouse recently for dinner to taste some of the new summer dishes from Executive Chef Annabelle Leslie. My friend Mitchell joined me as we dined inside with an incredible view to the West and water.
Seafood Chowder with wild prawn, mussels, fresh fish
Ahi Tuna & Tomato Salad Kalamata olives, red onion, feta
Teahouse Stuffed Mushrooms crab, cream cheese
On the table to Start:
Seafood Chowder wild prawn, mussels, fresh fish $10
Ahi Tuna & Tomato Salad Kalamata olives, red onion, feta $15.50
Teahouse Stuffed Mushrooms crab, cream cheese $12
Dungeness Crab Cake
Roasted Sablefish with miso soy marinade
Beefsteak Tomatoes & Sweet Onions
On the table for the Mains:
Dungeness Crab Cake $17
Roasted Sablefish miso soy marinade with fingerling potatoes and roasted tomatoes $31
Beefsteak Tomatoes & Sweet Onions $5 (side dish)
Red Velvet Chocolate Cake
Coconut Layer Cake
On the table for Dessert:
Red Velvet Chocolate Cake $8
Coconut Layer Cake $8
Our server John Ferrie took great care of us during the meal, he is one of those servers you wish to have by your side serving you at every meal no matter which restaurant you are dining. Each dish was well presented and all were good, my favourite dishes was the outstanding Seafood Chowder, the original Teahouse Stuffed Mushrooms, the Dungeness Crab Cake, the Roasted Sablefish and I absolutely loved the Coconut Layer Cake.
See the full menus here.
I have dined at The Teahouse on a couple of previous occasions, see one of my previous visits here.
The Teahouse Restaurant is located at Third Beach in Stanley Park.
You can reserve online or phone them at 604-669-3281
By: Richard Wolak