Chambar Vancouver

A refined evening menu featuring contemporary French-inspired dishes layered with vibrant spices, coastal influences, and elegant presentations.

🥂 Pour Commencer

Opening plates designed to awaken the palate; guests love the balance of richness, freshness, and handcrafted accompaniments.

Chèvre Chaud

Baked goat cheese served with a trio of chili pepper condiments, espelette honey, and warm focaccia.

Les Fromages

A curated selection of Canadian cheeses with seasonal accompaniments and crisp crackers.

Les Charcuteries

An assortment of cured meats paired with bright piccalilli and fresh focaccia.

Foie de Canard “Villa Lorraine”

Spiced foie gras terrine with port reduction, kriek granita, and truffled brioche French toast.

🥘 Petits Plats

Small plates showcasing bold flavours and creative textures; ideal for sharing or as a lead-in to the larger courses.

Betteraves et Chou Frisé

Roasted beetroot with black kale, taro chips, grapefruit vinaigrette, pistachios, and coconut crème fraîche.

Les Crevettes

Bisque croquettes with olive oil-poached prawns, citrus aioli, and fennel-dill salad.

Pain Marocain

Semolina flatbread with carrot hummus, fried halloumi, mint pistou, pumpkin seeds, and preserved lemon.

Les Calamars Farcis

Chorizo-stuffed squid with black garlic aioli and pickled jalapeños.

Poulet Frit

Crispy fried chicken thighs with confit sunchokes, cilantro, and harissa salsa.

Le Carpaccio

Wagyu beef layered with cipollini onion rings, green peppercorn caramel, aioli, caper berries, and pine nuts.

🦪 Moules Frites

Classic mussel dishes prepared three ways; each served with perfectly crisp fries and sauces tailored to the flavour profile.

Congolaise

Mussels in tomato-coconut cream with smoked chili, lime, and cilantro.

Coquotte

Mussels with white wine, cream, smoked bacon lardons, and spring onion.

Vin Blanc

Mussels cooked with white wine, butter, braised celery and leeks, and coarse black pepper.

🔥 Grosses Pièces

Hearty, deeply layered mains that showcase coastal seafood, slow braises, and modern French technique.

L’Assiette Forestière

Fondant sweet potatoes with caramelized mushrooms, roasted Brussels sprouts, shaved root vegetables, BBQ tofu, and vegan Bordelaise.

Bouillabaisse de Poisson

Roasted lingcod with lemon fingerling potatoes, tamarind-tomato sauce, saffron rouille, pickled onion, and red pepper.

Le Cassoulet

Smoked sablefish and Humboldt squid with green chorizo, pinto beans, bagna cauda, carrots, green beans, tomato relish, and capers.

Le Canard

Fraser Valley confit duck leg with tarragon goat cheese, ricotta gnocchi, celery-hazelnut salad, green apple, and bigarade.

Tajine d’Aziz à l’Agneau

Braised lamb shank with honey, figs, cinnamon, cilantro, and almond couscous.

Boeuf Brasserie

AAA Canadian beef with baby potato–confit garlic gratin, smoked tomato demi, grilled gem lettuce, pine nuts, and Andalouse. Choice of cuts: hanger, New York, or ribeye.

🥗 Accompagnements

Elegant sides crafted to complement the main dishes with freshness, crunch, or richness.

Baby Gem Lettuce

Crisp lettuce with mustard-tarragon vinaigrette and cave-aged Gruyère.

Brussels Sprouts

Roasted Brussels sprouts with espelette honey and tahini.

Olives

Warm olives with harissa and confit orange.

Focaccia

Soft, aromatic focaccia.

Pomme Frites

Classic, crispy fries.

Spiced Nuts

A savoury, aromatic blend of seasoned nuts.