Boulevard Kitchen & Oyster Bar Vancouver
🦪 Boulevard Kitchen & Oyster Bar on Burrard Street is one of Vancouver’s top destinations for elevated West Coast dining, offering expertly crafted seafood, refined brunch plates, and a standout raw bar in a stylish, hotel-level setting.
Guests love the fresh oysters, Ocean Wise seafood, wagyu carpaccio and beautifully plated entrées, along with Boulevard’s award-winning pastry program and creative cocktails. Located in the Sutton Place Hotel, it’s a favourite for business dining, special occasions, and polished happy hour gatherings, with consistently high reviews for service, ambiance and culinary execution.
🍽️ Boulevard Menu
🍣 RAW BAR
Premium chilled seafood and bright coastal flavours presented with refined sauces and crisp garnishes.
Seafood Tower
A chilled selection featuring smoked steelhead, tuna tataki, mussel escabèche, dungeness crab louie, snow crab legs, prawns and oysters.
Caviar Service
Chef’s reserve selection served with traditional garnishes, buckwheat blini, chopped egg, chives, crème fraîche, shallot and capers.
Bluefin Tuna Sashimi
Silky tuna with salsa verde, lemon crème fraîche, compressed radish and crispy shallots.
Hamachi Crudo
Fresh hamachi dressed with papaya, puffed rice, coconut lemongrass sauce and chili oil.
Oysters
Served on ice with shallot mignonette, cocktail sauce and Thai chili espuma.
Nova Scotia Lobster
One pound of poached and chilled lobster served simply to highlight its natural sweetness.
🧭 Explore Vancouver
See Vancouver restaurants serving:
Steak Burgers Wings Sushi Oysters🥗 APPETIZERS
Vibrant seasonal starters showcasing bold flavours, fresh produce and thoughtful technique.
Foie Gras Terrine
Rich foie gras with spiced quince donut, spiced chantilly, almond tuile and toasted brioche.
Fall Harvest Salad
Kale and chicory tossed in sherry vinaigrette with roasted squash mousseline.
Fremantle Octopus
Tender octopus with chana masala, Brussels sprouts, spiced ceci and mint oil.
Burrata from Puglia
Creamy burrata with glazed sweet potato, radicchio jam, candied walnuts and aged balsamic.
Wagyu Beef Carpaccio
Brant Lake wagyu with soy lime vinaigrette, herb emulsion, pickled shiitake and crispy shallots.
BLVD Baked Oysters
Oysters baked with creamed spinach, garlic, wild oregano, breadcrumbs and sauvagine cheese sauce.
Baked Oyster
A single extra baked oyster for an upgraded bite.
🥘 DINNER MAINS
Charcoal-grilled seafood and elevated plates built around seasonal vegetables, quality meats and signature sauces.
Charcoal Grilled Sablefish
Sablefish with soy sake glaze, bull kelp, radish, roasted king oyster mushrooms and bone broth emulsion.
Roasted Ling Cod
Ling cod with baby carrots, Humboldt squid, fingerling potatoes and shellfish emulsion.
Seafood Linguine
Mussels, clams, prawns and Humboldt squid in a shellfish butter sauce with Calabrian chili crumb.
Housemade Radiatore
Radiatore with roasted mushrooms, pecorino, crispy shallots, parsley and black garlic butter.
Pacific Prawns
Optional addition of Pacific prawns for a richer dish.
Seared Hokkaido Scallops
Scallops with chorizo sofrito, saffron rice, manila clams, baby turnips and puffed bomba rice.
Charcoal Grilled Loong Kong Chicken
Half chicken with celery heart salad, celeriac pavé, pickled mustard seed and roasted chestnut jus.
Grilled Hanger Steak
Hanger steak with parsnip and horseradish espuma, crispy buckwheat, braised red cabbage and peppercorn jus.
Roasted Lumina Lamb Shank
Slow roasted lamb with creamy rosemary polenta, roasted beets and natural jus.
Prime Striploin
Ten ounce striploin with pumpkin rotolo and red wine jus.
A5 Miyazaki Wagyu
Luxurious A5 wagyu with roasted squash, nut and seed crumble and red wine jus.
Foie Gras
Optional foie gras addition for added richness.
🍽️ FOR THE TABLE
Shared dishes designed to complement mains with hearty flavours and signature BLVD touches.
Bone-In Beef Short Rib For Two
Slow-cooked Alberta angus short rib with Myca Farms mushrooms.
Dry Aged Beef Program
Chef’s select cut of 35 to 40 day dry-aged prime beef with mushrooms and red wine jus.
Cornbread
Warm cornbread muffins with salted butter.
House Sourdough
Fresh sourdough with whipped truffle cream, aged balsamic and Sicilian olive oil.
Truffle Fries
Crispy fries with truffle salsa, parmesan and chives.
Charred Broccolini
Broccolini with lemon, grana padano and Calabrian chili.
Pomme Purée
Silky whipped potato with butter and chives.
Roasted Brussels Sprouts
Double smoked bacon with brown butter soybean paste.
🍰 DESSERT
Elegant finales made with seasonal fruit, decadent chocolate and modern pastry techniques.
Salted Sesame Praline Bar
Layers of sesame gianduja crunch, chocolate mousse and black and white sesame mousse.
Pecan Banoffee Crisp
Caramelized banana with pecan crisp, maple semifreddo and dulce de leche.
Pear Jasmine
Brown butter cream with pear brandy poached pear, jelly, jasmine ice cream and pear granité.
Earl Grey Pavlova
Citrus apricot compote with meringue, earl grey ice cream and poached orange.
Bon Bon Service
A curated assortment of seasonal bite sized sweets.
Sorbet and Ice Cream
House made selection of rotating flavours.
Cheese Selection
Three artisanal cheeses with compote, spiced almonds and cranberry crisp.
Desserts for the Table
A shared assortment of seasonal desserts and bon bons.
☕ SPECIALTY COFFEE
Warm, spirited sips crafted with espresso and premium liqueurs.
Boulevard Pick Me Up
A blend of cream liqueur, Kahlúa, vanilla vodka and espresso.
Espresso Martini
Absolut vodka, Kahlúa and espresso shaken to a silky finish.
🧒 KIDS’ MENU
A three course tasting experience designed for young diners with fun, familiar favourites.
First Course
Choose from Caesar salad, veggie sticks and dip, clam chowder or prawn cocktail.
Second Course
Options include chicken fingers with fries, junior burger, linguini and meatballs, buttered noodles with prawns or steak frites.
Dessert
Chef Kenta’s ultimate ice cream sundae with a variety of toppings.
