The GOODS from Ancora
Vancouver, BC | Ancora Waterfront Dining and Patio, one of Vancouver’s top seafood restaurants and home to a coveted seaside patio, is making the most of the summer season with a specially curated Champagne menu exclusively available through August.
Ancora’s acclaimed sommelier team, led by General Manager & Wine Director Andrea Vescovi and Maître D’ & Sommelier Kyle Gartlan-Close, have tasted their way through Champagnes from around the world and handpicked their top choices ranging from best value to most splurge-worthy. The menu is designed to appeal to a variety of taste preferences with selections like Ruinart R, a robust and biscuity brut made of Chardonnay grapes; J-M Sélèque Solesscence, a smooth brut rosé with notes of red field berries and strawberries; varied styles by renowned vintage Champagne house Dom Pérignon; and more. Champagnes are available by the glass and bottle, though indecisive guests can opt for a tasting flight of one rosé and two bruts ($49).
Each Champagne pairs perfectly with Ancora’s award-winning Peruvian-Japanese menu, crafted by Executive Chef Ricardo Valverde in collaboration with Raw Food Chef Yoshihiro Tabo. Summer favourites include light, flavourful plates like ceviche with mussels, scallops, squid, seaweed and yam; beef yukke (Korean-style beef tartare) accompanied by Asian pear, egg yolk and sesame; and freshly caught sashimi. Guests seeking an extra indulgence can pair their Champagne with Ancora’s caviar service – a crisp, dry variety is the perfect complement to caviar’s salty, briny flavour.
“Champagne is the essential wine, not only for special events but for any occasion,” said Vescovi. “We’re very excited to bring some of our favourite bottles to our guests, and give them the opportunity to sample a variety of excellent styles.”
Ancora’s spacious patio is the perfect choice for soaking in the sunshine with a glass of Champagne along with stunning views of False Creek. To book a reservation, visit ancoradining.com or call 604.681.1164.
1600 Howe Street | Vancouver, B.C., V6Z 2L9
Telephone: 604-681-1164 | Email: email@example.com
www.ancoradining.com | Twitter | Facebook | Instagram
Dinner – 5pm to close, Daily | Cocktail Hour – 3:30 to 5pm, M-F
Lunch – 12 to 2:30pm, M-F | Brunch – 11am to 2:30pm, Sundays
Andrea Vescovi, General Manager & Wine Director
Kyle Gartlan-Close, Maître D’ & Sommelier
Ricardo Valverde, Executive Chef
Yoshihiro Tabo, Sushi Chef
Joshua Horrocks, Sous Chef
Rebecca Chen, Pastry Chef
Philipp Karatsyupa, Bar Manager
Situated along Vancouver’s picturesque False Creek seawall, Ancora Waterfront Dining and Patio dishes up West Coast sustainable cuisine with Peruvian and Japanese flare.
The former home of C Restaurant has been transformed into a sleek, modern fine dining space. Embracing the city’s stunning waterfront landscape, Ancora’s contemporary design features a subtle yet sophisticated mix of soft blues, sand-inspired neutrals and light woods.
The comprehensive menu is built on the cornerstones of sustainable seafood, fresh and local ingredients, and uncommon international elements. The restaurant’s unique dishes combine flavours and techniques that embrace diverse cultures and show a deep understanding of the city’s culinary evolution. Guests can expect a mix of West Coast, punchy Peruvian-inspired meals, and artistic Japanese creations served fresh from the raw bar.
Ancora also boasts an exciting wine and cocktail menu that inspires balance and complements its flavourful cuisine. The wine list is structured to highlight the varietal, style and character, and catalogues some of the best B.C. wines and international vintners. The cocktail menu features an exciting mix of classic concoctions and specialty tipples for parched patrons to sip as they admire the pristine waterfront view.
The team leading Ancora’s front-of-house and kitchen brings together some of the city’s top culinary professionals, and their bevy of impressive resumes and international experience translates into a dazzling dining experience that is sure to impress guests.