Dockside Restaurant & Brewing Co.

A GuestLife Vancouver
Great Restaurant

Newly appointed executive chef Mario Fernandez has brought freshness and popular appeal to the current Dockside menu.

"Mario brings a certain energy level to the kitchen," said Glenn Cormier, Director of Food and Beverage Operations. "It's the type of energy that makes everyone around him better. He has brought us up even further, to an even higher level, by refining the food and adding his own touch to the presentation of each dish."

Fernandez’ passion created a new menu that features both west coast cuisine and seafood. The fresh produce of Granville Island market is minutes away and inspires. “Freshness is the single most important ingredient in cooking,” said Fernandez enthusiastically.

Sunday brunch is a favourite at Dockside. A five piece live jazz band tickles the ears while clients savour french toast, roast beef from the carving station and other assorted treats.

“I wanted to do something intimate,” said Fernandez. “People like the interactivity of having a chef create a dish right there.”

He also introduced a now-favourite dinner entrée, a slow-roasted rotisserie AAA prime rib. Dockside’s eye-catching open-fire oven and rotisserie grill is put to good use, for the prime rib is cradled over the flames of burning maple and alder wood until done just right.

When you arrive at Dockside, you'll notice the striking 50-foot aquarium and the gleaming brew tanks of the fermentation room. Brewmaster Peter Haupenthal has practised his craft around the world and now brings his talent to Dockside, complimenting the cuisine and adding a unique flavour to meals with eight in-house brews.

“We are focused on service and on bringing top talent together in a team. Success in this business is not about any one person,” states Cormier, who also applaudes the efforts and expertise of Assistant Manager Renee Muller. “Renee has worked wonders with our wine list.”

From a casual upscale dining room to a classic cosy lounge and of course, one of the best patios in the city, Dockside has wide appeal with food and service to match their spectacular location.

“We have evolved into one of Granville Island’s success stories” says Cormier.

Menu Highlights

Starters

Smoked salmon chowder

Crispy pan-fried chili squid

Mascarpone crab & shrimp cake

Ahi tuna carpaccio

Chilled shellfish antipasto platter for sharing

B.C. smoked seafood platter & orange lavender fry bread for two

Pans

Swordfish cioppino with Alaskan king crab legs

Crispy eggplant & ricotta ravioli

Entrées

Herb & Pine nut-encrusted Queen Charlotte Island halibut

Cambozola-baked Arctic char & coconut prawns

Three bone Dijon-mintcrusted lamb rack

Achiote-braised AAA Alberta beef ribs

Chevre & apricot-stuffed free-range chicken breast

Slow-roasted rotisserie AAA prime rib

Desserts

Dockside chocolate flight

Aged port wine-poached pear tart

Valrhona manjari chocolate bombe

Toasted green tea avocado mousse

Best of the Cellar

White Wines

Tinhorn Creek Pinot Gris 2004

Mission Hill Reserve Chardonnay 2003

Blue Mountain Chardonnay 2004

Bonny Doon “Big House White” 2003

Sonoma Cutrer Chardonnay 2003

Jean Marc Brocard Chablis Grand Cru Vaudesir 2002

Dr. Loosen Riesling 2004

Red Wines

Kettle Valley Gamay 2005

Blasted Church Merlot 2004

Burrowing Owl Syrah 2003

Poplar Grove Merlot 2003

Cline Cellars Zinfandel 2004

Rodney Strong Cabernet Sauvignon 2003

Kenwood Jack London Cabernet Sauvignon 1997

Justin Vineyards “Justification” 2002

Pirramimma Shiraz 2002

Kim Crawford Pinot Noir 2004

Baroncini Maiano Rosso di Toscana IGT 2001

pictured: Mascarpone Crab & Shrimp Cake with sliced poached pear, fresh mango & tomato salsa Chilled Shellfish Antipasto Platter with cocktail clams, teriyaki mussels, jumbo prawns, fresh oysters, crab legs & carrot fennel slaw

Dockside Restaurant & Brewing Co.
1253 Johnston Street,
Granville Island
(604) 685-7070

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