Goldfish Seafood & Chops
Lunch (November 23 to December 22): 11:30 p.m. to 4 p.m. M-F
Happy Hour: 4 p.m. M-F
Dinner: 5 p.m. daily
[flickrset id="72157625503101160" thumbnail="square" overlay="true" size="large"]
Scott Pratico, Corporate Chef
Thomas Beetlestone, General Manager
Kathy Schleyer, Beverage Manager
About Goldfish Seafood & Chops
At Goldfish, the key to creating our vibrant atmosphere is our celebration of diversity. Diversity in the flavours that we create, the experience that we deliver, and the people that we serve. We truly feel that we have something to offer everyone and, therefore, everyone is welcomed through our doors by our humble staff.
With fresh new additions continually appearing on our menus, guests can always expect to walk in and try original dishes created by our Executive Chef Scott Pratico and his talented team. Continually praised as one of the best seafood restaurants in Vancouver, our flavours are fresh, West Coast with Pacific Rim influences.
Our elegant environment and myriad of shared plates are perfect for connecting with new and familiar faces. Relax in the inviting lounge with its large windows swung open to the bustling Yaletown sidewalk. Gather around the extended Blue Wave bar, sparkling with a variety of exclusive cocktails. Or settle into an intimate booth or larger group table in the airy main dining room. Come spring, a sun-drenched patio awaits, offering comfortable lounge chairs and dining al fresco.
General Manager/Partner Thomas Beetlestone together with Executive Chef Scott Pratico And Bud Kanke personally invite all patrons formerly of The Cannery, as well as all aficionados of Kanke Seafood Restaurants to join us at Goldfish Seafood & Chops, the newly transformed Yaletown seafood destination.
Accolades and Reviews
Sugar-caned prawns had me sucking the delectable sweetness out of the sugar cane. The pièce de resistance was the toasted coconut tart for dessert. 4 stars, overall, Food ambience and Service.” – Mia Stainsby, The Vancouver Sun
“Hook your line to catch this Goldfish. Venture to have pan-cultural appeal. Tastes we’d head back for: hoisin-glazed salmon, Berkshire and sugarcane skewered prawns with a fiery chili sauce.” – Tim Pawsey, Vancouver Courier
“Ambiance at Goldfish hooks Vancouver.” – Alexandra Gill, Globe & Mail
Fetzer Appetizer Challenge – First Prize, Judges’ Choice 2010
Wine Spectator Magazine – 2010 & 2009 Award of Excellence