It’s all about modern Canadian fare and inventive drinks inside a room inspired by British Columbia’s natural landscape.
The kitchen is led by executive chef Clement Chan, whose extensive repertoire includes some of Vancouver’s notable restaurants, such as Torafuku, Chambar, Fairmont Pacific Rim, Blue Water Cafe, and Hapa. He is joined by chef de cuisine Sandy Chen and executive pastry chef Kiko Nakata.
Designed by Calgary’s Little Giant Studio, the 2,400 square foot space features an immersive dining room of soft coastal colours and textures with 70 seats, punctuated by green velvet banquettes that evoke the deep mosses of the forest floor. The six-seat bar, a focal point, brings the raw and elemental images of nature inside with its rough-hewn stone masonry. All of this is frame by sculptural, rounded forms and driftwood-hued planks on the ceiling, echoing the structural ribs of a canoe.
We visited for dinner and enjoyed some Zero Proof cocktails and a selection of dishes.
I had the Jolly Archer and had the Rhubarb Sour were two creative zero-proof cocktails.
I loved the Sable Fish Papillote with baby zucchini. kobucha squash. nasturtium. salmon roe. herb spätzle and miso glaze; as well as the Dill Chicken Wings (GF)fried chicken. dill & coriander essence. shichimi ranch dressing. And organic braising greens
The Burrata & Endive is a tasty dish with warm burrata. torched chicory. selection of organic greens. compress peaches. heirloom tomatoes. toasted walnuts. crouton. miso dressing; the Salmon Crudo is pretty plate with local steelhead. castelvetrano olive crouton. compressed jalapeño. black corral. pinakurat coconut nage. verde oil.
The Crab Gnocchi features house made gnocchi, with an uni bisque. tobiko. confit albacore tuna. snow crab. bacon. sun-gold tomato. organic greens. reggiano chip; while the Charred Octopus features tender sacha infused octopus’ tentacle. fingerling potato. pickled jalapeno. crispy kale. baby beets. sansho kewpie on a bed of hazelnut romesco.
I loved the amazing Brant Lake Wagyu Ribeye with garlic & rosemary basted tallow. tokyo turnip fondant. mushroom ragout. ponzu gelée. onion rings.and green peppercorn café au lait. We also had the Hokkaido Scallop with seared scallops. pickled shallots. confit fennel. braised kohlrabi. puree. arborio & cauliflower risotto. corn velouté.
Three of the desserts were spectacular, the Peach Pit was incredible with basil mousse. coconut sponge. matcha moss. peach vanilla compote. strawberry gel. chocolate soil; as was the Westberry Farms Hive a meringue hive. lime & tahitian vanilla créme. yuzu curd, westberry farms blueberry compote; and the Interactive tableside Flaming Cheesecake with a 70% dark chocolate dome. white sesame crust. miso caramel cheesecake. sour cream cremeux. blood orange gel. flaming grand marnier shot.
Archer Dining is located at 1152 Alberni Street in downtown Vancouver. Open Wednesday – Sunday for dinner, make an advance reservation, follow them on Instagram @archerdining
By: Richard Wolak