The GOODS from Supermarine

Vancouver, BC | Supermarine Seafood & Cocktails launches Chef Jesse Grasso’s weekend brunch, beginning November 28th. Brunch will see less emphasis on seafood, and more focus on eggs and potatoes, with a menu leaning toward the savoury. Dishes run from $10 to $16 during brunch, served from 9:30am to 2:30pm on Saturdays, Sundays, and holidays.

Eggs feature prominently on the menu: baked eggs in Shakshuka with spicy peppers, mint, parsley, feta, and toast; fried eggs, on top of Shrimp & Anson Mills Grits, with bacon-and-jalapeño marmalade; or fried and set atop Lamb Neck Hash with Brussels sprouts, pickled onion, salsa verde, and hash browns. Try a twist on a benny, with Chef Jesse’s Braised Duck Benedict, with duck cooked in orange, honey, soy, and spices, served with two poached eggs, grilled lemon hollandaise and a side of hashbrowns. Or go the sweet route with Banana Bread French Toast, accompanied by candied walnuts, banana rum sauce, and maple vanilla yogurt. Sides include 8-Hour Baked Beans, Fraser Valley Bacon, Kale Salad, and Hazelnut and Cherry Granola.

In all dishes and sauces, Supermarine uses free-range, organic eggs from Maple Hill Farms. Hollandaise is made daily from scratch. Shrimp is wild and Oceanwise, and all meats are local and hormone-free.

For cocktails, choose from Josh Pape’s list of fortifying and refreshing eye-openers. Wash away the sins of the previous night with a Corpse Reviver #2, expertly made of London Dry Gin, Cointreau, lemon, and absinthe, or a Corpse Reviver #6, constructed of dark rum, Grand Marnier, French vermouth, absinthe, and a splash of orange bitters. On the lighter side, toast the weekend with a fruity Cantaloupe Fiasco, made with Aperol, cantaloupe, lemon, honey, and sparkling wine. Or sip The Sweetapple, a slushie mix of vodka, apple, peach, cinnamon, lemon, and aromatic bitters.

Supermarine’s location has a long tradition of brunch service. It was here in its previous incarnation as Abigail’s Party that restaurateur James Iranzad and Chef Jesse Grasso first met and struck up a friendship. Together they started a decade of service, making Abigail’s one of Vancouver’s top brunch destinations. At Supermarine they are proud to continue their tradition of bringing legendary brunches to Vancouver’s West Side.

DETAILS

1685 Yew Street | Vancouver, BC
Telephone: 604-739-4677 | RESERVATIONS
Web: www.supermarine.ca | Twitter | Instagram | Facebook

GALLERY

The People

Owners | James Iranzad & Josh Pape
Chef | Jesse Grasso

ABOUT SUPERMARINE

Sustainable, seasonal and fresh.

Supermarine is located in the heart of Kitsilano in Vancouver, British Columbia We’re proud to represent our local farmers & fishers and we strive to use the best local produce, seafood, and meats we can get our hands on.