L’Abattoir Vancouver

🍽️ À LA CARTE

A refined collection of seasonal small plates and signature mains crafted with West Coast ingredients and global technique.

Bread Service

A selection of house-baked breads including bacon brioche, anchovy twists, and spiced sesame flatbread.

Steak Tartare

A delicate preparation featuring chutoro, crisp fried shiso, and a savory oyster-infused dressing.

Baked Pacific Oysters

Fresh Pacific oysters baked with whipped garlic butter and aromatic black truffle.

Harissa Glazed Celeriac

Roasted celeriac dressed in a warm harissa glaze with Honeycrisp apples, winter greens, and truffled sheep’s cheese.

Hokkaido Scallop Crudo

Sliced scallops with pickled daikon, shiso, and a bright yuzu vinaigrette.

Terrine of Duck Foie Gras

Silky foie gras terrine paired with apple accents, wine jelly, and toasted brioche.

Agnolotti

House-made ricotta agnolotti layered with chanterelles and finished with Grana Padano.

Parisian Gnocchi

Soft gnocchi with delicata squash, boursin turnovers, and toasted pumpkin seeds.

Barbecued Octopus

Charred octopus with chickpeas, cucumber, and vibrant chermoula.

Pork Jowl Confit

Slow-cooked pork jowl served with charred cabbage, nuoc cham, and fresh herbs.

Grilled Hamachi

Lightly grilled yellowtail with leek, crisp sushi rice, and aged shoyu.

Roasted Lingcod

West Coast lingcod with Manila clams, roasted Brussels sprouts, and black truffle.

Lamb Saddle

Tender lamb saddle with merguez terrine, romesco, and smoked yogurt.

Steak Diane

A classic preparation with tender beef, glazed carrots, potato pavé, and sweet onion relish.

Black Angus Beef Ribeye for Two

A luxurious sharable cut served with bone marrow, gem lettuce, rösti-style fries, and peppercorn sauce.

🍽️ Le Petit Menu

A curated three-course prix fixe showcasing elegant seasonal dishes with refined textures and bright, balanced flavours.

🥢 Starter Option

Choose a starter

Hokkaido Scallop Crudo

Delicate scallop slices with pickled daikon, aromatic shiso, and a vibrant yuzu vinaigrette.

Agnolotti

House-made ricotta-filled pasta with chanterelles and aged Grana Padano.

🍽️ Main Option

Choose a main

Grilled Pork Jowl

Tender grilled pork jowl paired with charred cabbage, nuoc cham, and a fresh herb salad for contrast.

Parisian Gnocchi

Soft, pillowy gnocchi with delicata squash, boursin turnovers, and toasted pumpkin seeds.

🍰 Dessert Option

Choose a dessert

Fizzy Lemonade

A refreshing, lightly sparkling lemonade infused with blueberry, vanilla, and tapioca pearls.

Lime Curd

Bright lime curd with white chocolate chantilly, graham crumb, and fragrant tonka bean.

🍽️ Chef’s Tasting Menu

A multi-course journey designed by the chef to showcase seasonal ingredients, refined technique, and balanced flavours. Available for the entire table; modifications are not offered, though pescatarian and vegetarian versions can be accommodated.

🥢 Starter Option

Choose a starter

Bread Service

A warm trio of house-baked breads including bacon brioche, an anchovy twist, and spiced sesame flatbread.

Steak Tartare

A luxurious preparation featuring chutoro, crisp fried shiso, and a savoury oyster dressing.

Baked Pacific Oyster

Lightly baked and finished with whipped garlic butter and black truffle.

Hokkaido Scallop Crudo

Silky scallop slices paired with pickled daikon, shiso, and a bright yuzu vinaigrette.

Pork Jowl Confit

Tender, slow-cooked pork jowl served with charred cabbage, nuoc cham, and a fresh herb salad.

🍽️ Main Option

Choose a main

Roasted Lingcod

A delicate roast with Manila clams, Brussels sprouts, and a touch of black truffle.

Lamb Saddle

Juicy lamb saddle accompanied by merguez terrine, romesco, and smoked yogurt.

Steak Diane

A refined version of the classic: tender beef with carrots, potato pavé, and onion relish.

🍰 Dessert Option

Choose a dessert

Sticky Toffee Pudding

Warm, rich pudding with vanilla ice cream and decadent toffee sauce.

Lime Curd

A bright finish of lime curd with white chocolate chantilly, graham crumb, and aromatic tonka bean.

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🍰 Dessert Menu

A collection of rich, elegant finales crafted to complement the restaurant’s tasting and à la carte experience.

Sticky Toffee Pudding

Warm, ultra-moist pudding served with creamy vanilla ice cream and a glossy toffee sauce.

Dark Chocolate Verrine

Layers of silky chocolate with sesame notes, banana caramel, and crisp puffed wild rice for texture.

Lime Curd

Bright, tangy lime curd balanced with white chocolate chantilly, graham crumb, and aromatic tonka bean.

5 pm–6 pm at the bar, and all evening on Wednesdays. A curated selection of classic cocktails, signature creations, and small plates perfect for early evenings.

🍹 To Drink

Snaquiri

A bright, refreshing daiquiri shaken with light rum, overproof rum, lime, and sugar.

Martini

Choose gin or vodka with dry vermouth and your preferred garnish of olive, onion, or lemon twist.

Negroni

A bold, bittersweet blend of gin, Campari, and sweet vermouth with a touch of citrus.

Sidecar

A smooth mix of brandy and Cointreau brightened with fresh lemon.

Vieux Carré

A rich, spirit-forward New Orleans classic featuring rye, brandy, vermouth, and Benedictine.

Avocado Gimlet

A silky, herbaceous gimlet with olive-oil-washed gin, rosemary, apple liqueur, avocado, and lime.

All house cocktails — two dollars off

All bottles of champagne — fifty percent off

🍽️ To Eat

Steak Tartare

Hand-cut beef mixed with chutoro and topped with fried shiso and oyster dressing.

Harissa Glazed Celeriac

Tender roasted celeriac with honeycrisp apples, winter greens, and truffled sheep’s cheese.

Agnolotti

House-made ricotta agnolotti tossed with chanterelles and Grana Padano.

Barbecued Octopus

Charred octopus served with chickpeas, cucumber, and vibrant chermoula.

Hokkaido Scallop Crudo

Delicate scallops with pickled daikon, shiso, and citrusy yuzu vinaigrette.

Terrine of Duck Foie Gras

A silky foie gras terrine paired with apple, wine jelly, and toasted brioche.