Vancouver

Fishworks

  • 91 Lonsdale Avenue
  • North Vancouver, BC V7M 2E5
  • Phone: 778.340.3449

Fishworks is a seafood restaurant that utilizes the bounty of fresh seafood from our unique and celebrated West Coast. Timeless classics are featured as well as contemporary, modern cuisine. Fishworks, located in a heritage building just up the hill from North Vancouver's revitalized waterfront, is alive with bustling energy. It has become an environment which is both warm and welcoming with vaulted ceilings and careful attention to detail. The design along with the simple, yet elegant decor creates an atmosphere which is second to none.

Chef Shallaw's cuisine is truly "Westcoast" in its style in that it combines influences from all over the world with the freshest of local produce available to us. Some of his best examples include his Sablefish marinated in Sake-kasu and his Haida Gwaii Halibut specials (when in season, only) sauced with an Indian Raita, or a south-western salsa.

Shallaw began his career right here on the North Shore. Through his passion and dedication to his craft, he worked his way up the ranks of our neighborhood kitchens until he opened his first restaurant at the age of 23. Five years later, after honing his restauranteurship at the helm of his bistro in Edgemont Village, Shallaw has focused his efforts on elevating the Lower Lonsdale dining scene with his critically acclaimed Fishworks.

In addition to providing impeccable cuisine, the owner and staff of this intimate North Vancouver eatery have chosen to focus on supporting environmentally sustainable practices. Working with the Vancouver Aquarium's Oceanwise program Shallaw is very proud to present an entirely sustainable menu. He hopes that with his menu and commitment to environmental responsibility he can not only tantalize the palates of Vancouver but also educate its dining patrons.

Open: Mon-Fri 11:30am to 2:30pm and 5:00pm onwards
Sat-Sun 5:00pm onwards

Dining Style: Casual, Fine

Special Features: Patio, Wheelchair Access, Bar, Private Parties

Awards: Golden Plate Winner 2010

General (All)
Dining & Nightlife
Dine Out - Dinner Menu
Dine Out - Lunch Menu

General

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Info

  • Neighborhood: North Shore
  • Cuisine Type: Seafood
  • Dinner Menu Price: $30
  • Lunch Menu Price: $30
  • Reservation Status: Accepting Reservations
  • Gluten-Free Options Available:
  • Vegetarian Options Available:

Appetizer 1

  • Appetizer 1: fresh oyster, shaved negroni, orange garnish
  • BC VQA Wine/Beverage Pairing: Summerhill Pyramid Cipes Brut, Kelowna, BC $12

Appetizer 2

  • Appetizer 2: maple and black tea glazed turnip, asiago cheese ,arugula
  • BC VQA Wine/Beverage Pairing: Siren’s Call Viognier, Okanagan Falls, BC $12

Appetizer 3

  • Appetizer 3: octopus carpaccio, meyer lemon vinaigrette, fennel salad
  • BC VQA Wine/Beverage Pairing: Haywire Switchback Vineyard Pinot Gris, Summerland, BC $11

Entree 1

  • Entree 1: brown butter Ling cod , miso glazed parsnip, shaved cauliflower, dry fish broth.
  • BC VQA Wine/Beverage Pairing: Cassini Cellars Red Carpet Pinot Noir, Oliver, BC $11.5

Entree 2

  • Entree 2: duck leg, hoisin sauce, carrot mousse
  • BC VQA Wine/Beverage Pairing: Bordertown Vineyards Cabernet Franc Osoyoos, BC $11.5

Entree 3

  • Entree 3: scallop, smoked bacon, apple and walnut, bacon dashi
  • BC VQA Wine/Beverage Pairing: Fishworks West Coast White, Oliver, BC $7.5

Dessert 1

  • Dessert 1: coffee ice cream, biscotti

Dessert 2

  • Dessert 2: pistachio Chocolate Dacquoise

Dessert 3

  • Dessert 3: raspberry souffle

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Info

  • Neighborhood: North Shore
  • Cuisine Type: Seafood
  • Dinner Menu Price: $30
  • Lunch Menu Price: $30
  • Reservation Status: Accepting Reservations
  • Gluten-Free Options Available:
  • Vegetarian Options Available:

Appetizer 1

  • Appetizer 1: fresh oyster, shaved negroni, orange garnish

Appetizer 2

  • Appetizer 2: maple and black tea glazed turnip, asiago cheese ,arugula

Appetizer 3

  • Appetizer 3: octopus carpaccio, meyer lemon vinaigrette, fennel salad

Entree 1

  • Entree 1: brown butter Ling cod , miso glazed parsnip, saved cauliflower, dry fish broth.

Entree 2

  • Entree 2: duck leg, hoisin sauce, carrot mousse

Entree 3

  • Entree 3: scallop, smoked bacon, apple and walnut, bacon dashi

Dessert 1

  • Dessert 1: coffee ice cream, biscotti

Dessert 2

  • Dessert 2: pistachio Chocolate Dacquoise

Dessert 3

  • Dessert 3: raspberry souffle
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