The Blue Water Café, in the Yaletown neighborhood, is in a 100-year-old brick and beam warehouse. The dining room is white-tabled-clothed, with an open kitchen, separate raw/sushi bar and long cocktail bar. There is a heated patio in front which runs along the street.
Blue Water is known around town for the freshest and best wild seafood, sustainably caught (and Ocean Wise). The Executive chef, Frank Pabst and Sushi Master, Yoshihiro Tabo, do not disappoint. We would very happily return and would recommend it to Vancouver visitors. It was hard to not go back again during the four days we were in town.
Trap Caught Wild Prawns Fresh herb & vegetable salad, ginger, chili & lemongrass
A Thai-inspired broth gave this dish a zing. The prawns were cooked firm and sprinkled with sesame seeds. The julienned vegetable salad included carrots and bean sprouts.
Smoked Salmon Tartare with a vegetable salad(Special)
Fennel was a prominent force in this dish with a gorgeous presentation of slivered sugar snap peas tomatoes, fennel and pesto. Halibut with Saffron Broth and Ramps (Special)
The mashed potatoes swimming beneath a saffron broth laced with tarragon were heavenly. The Halibut was on the over side of done but okay. Obviously very fresh fish. Just one ramp on top.
Lobster: rolled with slices of mango & rolled in an omelette crepe
Really nice. The omelette so thin it was a dash of flavor rather than a big element to the dish.
Ordered as nigri – a wonderful champagne color. Fresh and crunchy. Good nori.
Sashimi. Six huge thick slices with a seaweed garnish.
The Oyster selection to us was fantastic, as we had had only the Effinghams before. We loved the Gorge Inlet, and the Okeover and the Kusshi were wonderful tiny deep shelled oysters with a slight sweetness.
Gorge Inlet: BC Vancouver Island, small, smooth light finish Kusshi: Cortes Island, smaller, deep cup, mild taste Effingham Inlet: Barkley Sound West Vancouver, vibrant briny, smooth lettuce finish Okeover: Okeover Arm, ocean flavour, cucumber finish, medium shell
2000 Livon Braida Alte – a white blend. A slight sweetness and fullness which was not weighting it down but rather giving it a depth and complexity. Good with the full array of seafood we enjoyed and very nice on its own as well. Would have again. back label
All-in-all, a very good wine list.
Artisan Canadian Cheese Tasting plate with three selections
They suggest port with the cheese, which tonight would have been an odd choice. The Livon was lovely with the Saint Ambroise, The Benedictin (a blue from Quebec) was a nice middle-of-the-road blue not too blue or salty. The Tomme D’or was not a favorite of the plate. Accompaniments were sliced green apple, cranberry raisin toasts, pineapple compote. Other selections were a Camembert and an ash ripened goat: La Pyramide.
Sorbet Strawberry Cassis, Raspberry and Mango
Garnished with a Ground Cherry and a Strawberry nestled atop a fruit wafer.
You may notice that we do not give out a lot of praise. Having been to so many high-quality restaurants, it's pretty tough to impress us.
Most of our reviews are based on just one visit. We neither have the time nor the money (or often, the inclination) to visit most restaurants multiple times. So, please keep in mind that a single-visit review is a snapshot - the restaurant may be "on it" that day - or not. If the meal has a calamity involved (foreign objects in the food, wine poured on us, etc.) we try not to let it shade the overall review.
We pay for the food and beverages; restaurants never comp us. We try to be discreet about taking photos so that the staff doesn't notice/get an idea we're going to do a review. We rarely take notes in the restaurant.
Like the rest of our website, we update our restaurant review pages based upon subsequent visits.