Tasting New Dishes at Coast Restaurant

It’s been a few years since my last dinner visit, enjoyed an outstanding dinner tasting chef Fernando Burgues new dishes. The restaurant recently completed renovations to the interior, giving it a facelift as they are celebrating 20 years this year. You will find a refreshed room which in my view is more sophisticated starting with the banquettes on the main floor.

1st dish:

The Surf & Turf Roll is incredible with nori wrapped Atlantic lobster, A5 wagyu, spicy mayo.

2nd dish:

The Fish & chip cones are not new but they are new to me with Tempura cod, Japanese tartar sauce

3rd dish:

Brioche bread steps up the bread service and it’s one to order and share with whipped churned butter, capers, red onion

4th dish:

The Torched Prawn carpaccio is a stunner with crispy chili & garlic, miso mayo, pea tendrils

5th dish:

Tuna Tartare is served with forno bread and sesame oil, pine nuts, quail egg yolk; another favourite

We enjoyed some Zero Proof cocktails (watch for more zero proof cocktails on their menu soon), both the Tropical Collins and Bramble on were refreshing.

6th dish:

Tableside Dover Sole “Meuniere” was outstanding with beurre noisette, capers, baby shrimp

7th dish:

Seabass Wellington is delicious and it’s my 2nd time having this dish recently, with potato rosti, broccolini, blistered cherry tomato, beurre blanc

8th dish:

The Lobster Mac & Cheese is a side that you may want to have has a meal, though sharing is caring, made with mornay sauce, lobster meat, herb crumbs

9th dish:

Passion fruit & Mango deconstructed cheesecake is one of the newest desserts with cheese mousse, oat & honey crumble, passion fruit curd; and it’s delicious and light

10th dish:

The Warm Banana & Coconut Butter Cake is a classic that can never be removed from the menu; made with caramelized banana purée, crème anglaise

Coast Restaurant is located at 1054 Alberni Street, Vancouver; you can make a reservation by calling them at (604) 685-5010 Follow on Instagram @coastrestaurantyvr

By: Richard Wolak