Fable Vancouver

🥗 Starters & Share Plates

Light, bright dishes to begin your lunch or share across the table.

Soup

Daily house-made soup crafted with seasonal flavours.

Duck Meatball

Tender duck meatball served over silky tagliatelle with parmesan foam and mushroom jus.

Cucumber Melon Salad

Cardamom-infused honeydew with coconut kefir dressing, mint, dill, and toasted quinoa.

Canned Tuna

A dairy-free medley of tuna, potato, sweet-sour agrodolce tomato, herbs, and olive oil with crisp toast points.

🥩 Lunch Plates

Comfort-driven lunch mains with bold flavour profiles.

Mussels

Steamed in herb beurre monté with shallots and pickled lemon, served with warm bread.

Steak Salad

Coulotte steak with arugula, parmesan, pine nuts, olive oil, and balsamic. Served with fries.

Croque Madame

Grilled sourdough layered with ham and melted Gruyère, topped with a fried egg. Served with salad and fries.

Fried Chicken Sandwich

Buttermilk-marinated chicken with spicy aioli, pickles, greens, fries, and Calabrian chili hot sauce.

Smash Burger

Dairy-free patty on a potato bun with Fable sauce, pickles, and fries. Add American cheese if desired.

🍳 Feeling Brunchy?

Lunch items inspired by Fable’s beloved brunch offerings.

Traditional Benny

Ham, mustard aioli, crispy shallots, and hollandaise on a toasted muffin with potatoes.

Veggie Benny

Vegetables, whipped ricotta, crispy shallots, olive-oil hollandaise, and potatoes.

Vegetable Hash

Crispy potatoes with vegetables, kale, mushrooms, and a poached egg.

Glory Sandwich

Soft scrambled eggs with cheddar, caramelized onion, and spicy aioli on a potato bun with potatoes.

🥗 Starters

Fresh, bright, and flavour-packed plates to open the evening.

Bread & Butter

House-baked bread with creamy butter.

Heirloom Tomato Salad

Tomatoes with tofu “ricotta,” basil, greens, and white balsamic.

Cucumber Melon Salad

Honeydew with coconut kefir dressing, toasted quinoa, mint, and dill.

White Bean Hummus

Smooth hummus with garlic, pine nuts, preserved lemon, and harissa honey.

Chickpea Fritters

Golden fritters with vegan curry mayo, pickled red onions, and arugula.

Duck Meatball

Served over tagliatelle with parmesan foam and mushroom jus.

Canned Tuna

Tuna, potato, tomato agrodolce, and herbs with toast points.

🍴 Share Plates

Vegetable-forward dishes ideal for sharing.

Patatas Bravas

Triple-cooked potatoes with aiolis and smoky notes.

Carrots

Miso-roasted carrots with fresh herbs.

Maitake

Roasted mushrooms with lemon, spice, and cashew cream.

Yu Choy

Sautéed greens with chile oil, sesame, and garlic.

Piquillo Rigatoni

Rigatoni in piquillo vodka sauce with almond crumble and pecorino.

Gnocchi

Soft gnocchi with nettle pesto, peas, mushrooms, lemon, and ricotta.

🥩 Proteins

Premium cuts and bold mains.

Butcher’s Cut

Chef’s premium steak with black pepper jam and bone marrow salsa.

Duck Breast

Pan-seared with honey–sherry gastrique and rhubarb jam.

Crispy Pork Belly

Served with tomato agrodolce, fennel–grapefruit salad, and anise vinaigrette.

Chicken Cutlet

Breaded fried chicken with beetroot purée, burrata, green olive, and herbs.

🍲 Large Plates

Hearty dishes to anchor the meal.

Ling Cod

Pan-seared with saffron Pernod butter, tomato, fennel, olive, and herbs.

Mussels

Steamed with beurre monté, shallots, and pickled lemon; warm bread on the side.

Shakshuka

Tomato–pepper sauce with braised eggplant, tahini dressing, and dukkah.

🍨 Dessert

Seasonally rotating sweets crafted in-house.

Blueberry Bundt

Lemongrass pound cake with cream cheese filling and blueberry ice cream.

Hot Fudge Brownie

Dark chocolate brownie with cherry hot fudge and vanilla gelato.

Cookie and Cream

Warm baked cookie served with ice cream. Ask for today’s flavour.