Tasting Cactus Club English Bay

I was invited in recently to taste Chef Rob Feenie’s menu creations for their new English Bay location that is scheduled to open in January 2012. We had a delightful lunch at their Bentall location where we were treated to a multi-course lunch.

Cactus Club English Bay (under construction)

First off I had a chance to tour under construction Cactus Club in English Bay and as you can see from the above photo it is going to look quite unique. The building offers 90% window viewing, dining on the top level will provide for one of the best viewing spots in the city, looking outward on to English Bay. The building is fully Leed certified from a green roof to the rain water collection system on the lower level. The building is on two levels, upstairs you will find the dining room and downstairs is the kitchen as well as a bar/lounge area.

Chef Rob Feenie

Back to the Bentall location, where Chef Rob Feenie welcomed us and outlined his menu for the English Bay location. His team has created a selection of dishes that will only be available at the English Bay location along with the other Cactus Club favourites. Sebastien Le Goff – Manager-Sommelier talked about the wine selection that he will be bringing in along with some local breweries on tap.

On to the tasting lunch, I have noted the possible dishes to appear at their English Bay location.

1st dish: #EnglishBay


Ceviche – scallops and salmon with nuoc cham dressing, basil, cilantro & mint

2nd dish: #EnglishBay

Butternut Squash Soup

Butternut Squash Soup – with Qualicum bay scallop and curry apple foam, herb oil

3rd dish:

Mini Albacore Tuna Sandwich

Mini Albacore Tuna Sandwich – olive oil bun, herb tartar, bacon, arugula and cilantro, pickled ginger

4th dish: #EnglishBay

Westcoast Seafood Salad

Westcoast Seafood Salad – BC spot prawns and albacore tuna tataki, crushed peanuts, heart of palm, mango and a selection of artisan greens with a yuzu vinaigrette

5th dish: #EnglishBay

Sake Soy Marinated Sablefish

Sake Soy Marinated Sablefish – shimeji mushrooms, asparagus and fingerling potatoes with a barbeque duck broth

6th dish:

Double Braised Pineapple Hoisin Short Rib

Double Braised Pineapple Hoisin Short Rib – tender slow-braised boneless short rib, sweet pineapple glaze, marinated shiitake mushrooms, spicy Korean chili sauce, pomme puree, crispy sugar snap peas

7th dish: #EnglishBay

Dark Chocolate Mousse

Dark Chocolate Mousse – with a honey comb crunch and caramel foam

8th dish:

Pumpkin Sticky Toffee Pudding

Pumpkin Sticky Toffee Pudding – warm spice cake, brown sugar toffee sauce, hand whipped cream


Cactus Club English Bay

1790 Beach Avenue, Vancouver

Web:   http://www.cactusclubcafe.com/location/english-bay/

By: Richard Wolak

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