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Le Crocodile Vancouver

Name: Le Crocodile Vancouver
Address: Le Crocodile, Burrard Street, Vancouver, BC, Canada, Vancouver, BC, CA
Telephone: 604-669-4298

🐊 Le Crocodile is one of Vancouver’s most iconic French restaurants, celebrated for its refined cuisine, impeccable service, and timeless fine-dining atmosphere.

Located on Burrard Street, it blends classic French techniques with seasonal West Coast ingredients, offering dishes such as Dover sole, veal medallions, foie gras, and beautifully crafted desserts like the Alsatian apple tart. Its longstanding reputation, elegant dining room, and consistently praised tasting menus make it a favourite for anniversaries, business dinners, and special occasions in downtown Vancouver.

🍽️ Le Crocodile Menu

See the full Le Crocodile menu in Vancouver, including popular dishes and house favourites.

🥂 Appetizers

A Selection of Caviar

Classic accompaniments served on crisp potato rosti.

Mini Victory Demi Baguette

Warm demi baguette with PEI butter and Maldon salt.

Oysters (6)

Fresh on the half shell with mignonette and lemon.

Le Crocodile Caesar Salad

Seasonal greens, anchovy crumb, Parmigiano crisp and prosciutto.

Red & Green Endive Salad

Apples, Roquefort, candied walnuts and hazelnut–honey vinaigrette.

Beet & Burrata Salad

Pistou, blood orange and aged white balsamic.

Foie Gras Terrine

Seasonal confiture with toasted brioche.

Bluefin Tuna Crudo

White soy, yuzu, seasonal fruit, chili and cucumber ice.

Classic Steak Tartare

Prepared traditionally and served with grilled levain.

Seared Foie Gras

Hokkaido scallop, toasted brioche and citrus jus.

Le Crocodile Tomato & Gin Soup

Smooth, aromatic tomato soup lifted with gin.

Chilled Pea Soup

Finished with crème fraîche and cucumber.

Escargots de Bourgogne

Parsley–garlic butter with mushroom duxelles and toasted baguette.

Roasted Frog Legs

Confit tomato, crispy basil, tarragon and creamy sauce.

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🥩 Main Courses

Dover Sole

Deboned tableside with herb beurre blanc and seasonal vegetables.

Seafood Medley

Hokkaido scallops, Atlantic lobster and jumbo prawns with yuzu butter.

Sablefish

Maple–sake glaze with seasonal mushrooms and koji butter sauce.

Duck Breast

Fennel purée, citrus-braised endive, soy–ginger jus and seared foie gras.

Herb-Crusted Lamb Saddle

Pepper piperade, black-garlic eggplant and lamb jus.

Beef Tenderloin

Served with classic sauce au poivre.

Canada Prime Côte de Boeuf (20 oz)

Choice of Béarnaise or truffle port jus.

Veal Medallions

Served in signature Le Crocodile morel sauce.

Roasted Chicken Supreme

Wild mushrooms, spaetzle and creamed spinach.

Spinach & Ricotta Ravioli

Lemon butter sauce with green peas and Iberico ham.

A5 Japanese Wagyu Striploin (4 oz)

Parsley-root purée and citrus jus.

🍰 Desserts

Alsatian Apple Tart

Brown-butter cardamom ice cream.

Seasonal Fruit Plate

Fresh fruit with mango sorbet and Okanagan ice wine.

Chocolate Mousse

Salted caramel ice cream, milk crisp and feuilletine.

Profiteroles

Vanilla ice cream with warm chocolate sauce.

Orange Crème Brûlée

Caramelized top with almond tuile.

Cheese Selection

Domestic and imported cheeses with fig and walnut accompaniments.

🧑‍🍳 Chef’s Tasting Menu

✨ Appetizer

Japanese Bluefin Tuna

Radish, cucumber granita, coconut, lime and chili.

🌊 Mid Course

Lightly Smoked Steelhead

Sturgeon caviar and trout roe.

🥩 Choice of Main

Veal Tenderloin

Seasonal vegetables and morels.

Halibut

Prosciutto and red-wine butter sauce.

A5 Japanese Wagyu Striploin (4 oz)

Citrus jus and parsley-root purée.

🍫 Dessert

Chocolate Mousse

Salted caramel ice cream and milk crisp.

🕛 Lunch Menu

Served Tuesday–Friday, 11:30 am – 2:30 pm

🍽️ Appetizers

A Selection of Caviar

Classic accompaniments on potato rosti.

Small Victory Demi Baguette

PEI butter and Maldon salt.

Oysters (6)

Fresh with mignonette and lemon.

Red & Green Endive Salad

Apples, Roquefort, candied walnuts and honey vinaigrette.

Le Crocodile Caesar Salad

Seasonal greens, anchovy crumb and prosciutto crisp.

Beet & Burrata Salad

Blood orange, pistou and aged white balsamic.

Shrimp & Avocado Salad

Confit tomato, greens and Marie Rose sauce.

Bluefin Tuna Crudo

Yuzu, chili and cucumber ice.

Classic Tomato & Gin Soup

A smooth house classic.

French Onion Soup

Gruyère and toasted levain.

Steak Tartare

Prepared traditionally and served with grilled levain.

Foie Gras Terrine

Seasonal confiture and toasted brioche.

Escargots de Bourgogne

Parsley–garlic butter served with baguette.

🍗 Lunch Mains

Roasted Sablefish

Yuzu butter, fingerling potatoes and seasonal vegetables.

Boursin Omelette

Served with fries and salad.

Duck Confit

Fingerlings, Brussels sprouts, lardons and frisée.

Burger de Maison (Wagyu)

Gruyère, special sauce and fries.

Short Rib Sandwich

Served on levain with fries and salad.

Prawn & Clam Linguine

Garlic–chili, white wine and parsley.

Butternut Squash Ravioli

Lemon butter and black truffle.

Roasted Chicken Supreme

Wild mushrooms, spaetzle and creamed spinach.

Steak Frites

Bavette, peppercorn sauce and fries.

Grilled Veal Medallions

Morel sauce with pappardelle.

Ribeye

Choice of port–truffle jus or peppercorn sauce, served with fries and salad.

🍷 Lunch Prix-Fixe Menu

🍽️ Appetizer

Le Crocodile Caesar Salad

House dressing and crisp garnish.

🥩 Main

Steak Frites

Bavette with fries and peppercorn sauce.

🍰 Dessert

Chocolate Mousse

Salted caramel ice cream and milk crisp.

Le Crocodile Menu Prices

🥖 French

❌ Closed Now

Show full hours

Monday 5:00 pm – 10:00 pm

Tuesday 11:30 am – 2:00 pm, 5:00 pm – 10:00 pm

Wednesday 11:30 am – 2:00 pm, 5:00 pm – 10:00 pm

Thursday 11:30 am – 2:00 pm, 5:00 pm – 10:00 pm

Friday 11:30 am – 2:00 pm, 5:00 pm – 10:00 pm

Saturday 5:00 pm – 10:00 pm

Sunday 5:00 pm – 10:00 pm

⭐ Le Crocodile Favourites

Dover Sole & Veal Medallions with Morel Sauce

Frequently highlighted as signature standouts; praised for flawless execution under Chef Feenie.

French Classics Done Right

Beef Wellington, escargots, veal sweetbreads, duck breast, and lamb shanks are repeatedly noted by Condé Nast as exemplary renditions of timeless French staples.

Oysters & Shaved Foie Tartlet

Celebrated for refined, luxurious flavour and impeccable balance.

Hamachi Crudo

A vibrant, flavour-packed dish often described as a must-order.

Mushroom Soup

Smooth, rich, and perfectly balanced

a quiet star of the menu.

Hot Smoked Trout

Deep smoky character with a melt-in-your-mouth texture.

Herb-Crusted Lamb Saddle

A powerful, spice-driven favourite frequently praised for depth and complexity.

Alsatian Apple Tart