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Part of the multi-award-winning Toptable Group, West restaurant has been a staple of the South Granville dining scene since it opened in December 2000. At the helm since 2011, executive chef Quang Dang has been championing and re-defining what west coast cuisine means. “At West we’re locally inspired but use global techniques,” explains Quang. “We want to give people a lot of different ways to dine. You don’t have to come in and commit to a whole dinner, you can come and share appies at the bar. It’s a great neighbourhood to be in — more of an artsy crowd away from the hustle and bustle of downtown.”
Lunch service draws in the local business community and shoppers, brunch is a mix of everyone and dinner tends to be about date night and special occasions. “In the past, I guess you’d call it fine dining but there’s a stigma to that with the idea of pomposity and all kinds of frou frou chic! That’s definitely not the case at West: we use the best ingredients, have wonderful top-tier wines but we’re not stuffy at all. Our room is refined but it’s still a lot of fun.”
RHUBARB PAVLOVA WITH FILO
CHERVIL MOUSSE, PLUM LIQUOR POACHED RHUBARB
ROASTED BANANA ICE CREAM, GENOISE CUSTARD
FRESH BANANA AND RUM SYRUP
AVOCADO LIME FLAN
GRAPEFRUIT ASIAN PEAR SALAD, CITRUS COOKIE, CARDAMOM ICE CREAM
CHOCOLATE RASPBERRY PARFAIT
VANILLA CHOCOLATE COOKIE ICE CREAM
CHOCOLATE TASTING
LIME CAKE GANACHE ROLL WITH MATCHA COOKIE CRUMB MATCHA TEA LAYERED CHOCOLATE PETIT GATEAU DARK CHOCOLATE SEMI-FREDDO, MINT ICECREAM
CARAMELIZED PINEAPPLE COCONUT CAKE
TOASTED COCONUT PANNA COTTA, ORANGE MARMALADE
FROZEN MANJARI CHOCOLATE PORT CUSTARD
BROWNIES AND BLOOD ORANGES
HOUSE MADE SORBET OR ICE CREAM
ASSORTMENT OF PETITS FOURS
SELECTION OF PETIT FOURS
HAND MADE TRUFFLES
A SELECTION OF CANADIAN AND IMPORTED CHEESES.SERVED WITH WARM WALNUT RAISIN BREAD AND SEASONAL COMPOTE
DAVID WOOD’S “JULIETTE” CAMEMBERT, BC
GOAT’S MILK, SEMI-SOFT
POPLAR GROVE TIGER BLUE, BC
COW’S MILK, FIRM AND SHARP
FARMHOUSE CLOTHBOUND CHEDDAR, BC
COW’S MILK, NUTTY AND GRASSY
BRITANNIA CHEDDAR, BC
COW’S MILK, 3 YEAR AGED, SHARP AND TANGY
LA SAUVAGINE, QUEBEC
COW’S MILK, SOFT BRIE-LIKE
BENEDICTINE, QUEBEC
COW’S MILK, MILD EARTHY BLUE
HUMBOLDT FOG, CALIFORNIA
GOAT’S MILK, ASH RIND, SOFT AND CREAMY TEXTURE
MORBIER, FRANCE
COW’S MILK, SEMI SOFT, VEIN OF VEGETABLE ASH
FARM HOUSE ″HEIDI″ GRUYERE, AGASSI
COW’S MILK, FIRM
Drinks
WEST AGED COCKTAILS,GRAPEFRUIT BOULEVARDIER,MARTINEZ,BELDI,FOUR O’CLOCK,SHAKERATO
PETIT FOUR 95 WINE PAIRINGS AVAILABLE
AMUSE BOUCHE
SIDE STRIPE PRAWN CEVICHE
CILANTRO, CUCUMBER, JALAPENO, YUZU DRESSING
RARE SEARED ALBACORE TUNA
ANCIENT GRAIN SALAD, CHARRED AVOCADO, SESAME
DIVER CAUGHT SCALLOP
YOUNG FENNEL IN TEXTURES, BACON JAM
HERB CRUSTED LING COD
BABY BEETS, WILD MUSHROOMS, THYME VELOUTE
SELECTION OF CHEESE
10 SUPPLEMENT
PRE DESSERT
CARAMELIZED PINEAPPLE COCONUT CAKE
TOASTED COCONUT PANNA COTTA, KUMQUAT MARMALADE
PETIT FOUR 88 WINE PAIRINGS AVAILABLE
AMUSE BOUCHE
VENISON CARPACCIO
HENS EGG, WATERCRESS, CAPER MUSTARD EMULSION
DUCK PARFAIT
TOKYO TURNIP, BRAISED RHUBARB, TOASTED BRIOCHE
BRAISED PORK CHEEK
HENS EGG, SWISS CHARD, BONE BROTH
SLOW COOKED LAMB NECK
PRESERVED LEMON GLAZE, COUS COUS, HARISSA PUREE
SELECTION OF CHEESE
10 SUPPLEMENT
PRE DESSERT
CHOCOLATE POT DE CREME, OAT COOKIE
RASPBERRY ESPUMA AND CHOCOLATE WAFER
PETITS FOUR 68 WINE PAIRINGS AVAILABLE
AMUSE BOUCHE
ROOT VEGETABLES
THINLY SHAVED, SHALLOT VINAIGRETTE
CARROT AND GINGER SOUP
CARAMELIZED COCONUT MILK, LIME, THAI BASIL
BIODYNAMIC RISOTTO
SPRING PEAS, MINT, PRESERVED LEMON, TRUFFLE PECORINO
DOUBLE STUFFED RAVIOLI
FARMHOUSE GOAT CHEESE, BEETROOT, BASIL, SAUCE VIERGE
SELECTION OF CHEESE
10 SUPPLEMENT
PRE DESSERT
AVOCADO LIME FLAN
GRAPEFRUIT JICAMA SALAD, CARDAMOM ICE CREAM
WEST COAST OYSTERS
GRATED HORSERADISH, APPLE CIDER MIGNONETTE
BIODYNAMIC KALE ‘CAESAR’
DOUBLE SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS
HANDPICKED BIODYNAMIC GREENS
SHAVED ROOT VEGETABLES, SELECTION OF DRESSINGS
SIDE STRIPE PRAWN CEVICHE
CILANTRO, CUCUMBER, JALAPENO, YUZU DRESSING
VENISON CARPACCIO
HENS EGG, WATERCRESS, CAPER MUSTARD EMULSION
SUSTAINABLE CAVIAR SELECTION
TRADITIONAL GARNISHES MARKET PRICE
CARROT AND GINGER SOUP
CARAMELIZED COCONUT MILK, LIME, THAI BASIL
DIVER CAUGHT SCALLOPS
YOUNG FENNEL IN TEXTURES, BACON JAM
LOBSTER GNOCCHI
BUTTER POACHED LOBSTER, POTATO GNOCCHI, THYME EMULSION
BIODYNAMIC RISOTTO
SPRING PEAS, MINT, PRESERVED LEMON, TRUFFLE PECORINO
HERB CRUSTED LING COD
BABY BEETS, WILD MUSHROOMS, THYME VELOUTE
WILD BC SALMON
SPRING ASPARAGUS, DILL, POLENTA, IKURA CREAM SAUCE
HAIDA GWAII SABLEFISH
THREE VINEGAR GLAZE, DAIKON, BOK CHOI, GINGER BROTH
CAPE SCOTT HALIBUT
CHEFS DAILY CREATION FEATURING LOCAL AND SEASONAL INGREDIENTS MP
RARE SEARED ALBACORE TUNA
ANCIENT GRAIN SALAD, CHARRED AVOCADO, SESAME VINAIGRETTE
DOUBLE STUFFED RAVIOLI
FARMHOUSE GOAT CHEESE, BEETROOT, BASIL, SAUCE VIERGE
DUO OF FRASER VALLEY PORK
BRAISED PORK CHEEK, CRISPY PORK BELLY, SWISS CHARD, BONE BROTH
BRAISED LAMB NECK
PRESERVED LEMON GLAZE, COUS COUS, HARISSA PUREE
SMOKED YARROW MEADOWS DUCK BREAST
CONFIT LEG, SPAETZLE, CIPOLLINI ONIONS, MUSTARD JUS
AAA ALBERTA BEEF HANGER STEAK
AAA ALBERTA BEEF TENDERLOIN
PRIME ANGUS BEEF STRIPLOIN
POTATO SALAD, HEIRLOOM CARROTS, BONE MARROW JUS
BRADNER FARM ORGANIC CHICKEN
SAGE AND WALNUT CRUST, ROASTED APPLES, RUTABAGA, CIDER JUS
WEST FRIES
WILD AND FORAGED MUSHROOMS
CREAMY MUSTARD SPAETZLE
SLOW ROASTED CARROTS
SIDE STRIPE PRAWN CEVICHE
CILANTRO, CUCUMBER, JALAPENO, YUZU DRESSING
CARROT AND GINGER SOUP
CARAMELIZED COCONUT MILK, LIME, THAI BASIL
KALE ‘CAESAR’
DOUBLE SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS
DOUBLE STUFFED RAVIOLI
FARMHOUSE GOAT CHEESE, BEETROOT, BASIL, SAUCE VIERGE
WILD BC SALMON
SPRING ASPARAGUS, DILL, POLENTA, IKURA CREAM SAUCE
BREMNER FARM CHICKEN
SAGE AND WALNUT CRUST, ROASTED APPLES, CELERIAC, CIDER
CHOCOLATE POT DE CREME, OAT COOKIE
RASPBERRY ESPUMA AND CHOCOLATE WAFER
CARAMELIZED PINEAPPLE COCONUT CAKE
TOASTED COCONUT PANNA COTTA, KUMQUAT MARMALADE
ROASTED BANANA ICE CREAM, GENOISE CUSTARD
FRESH BANANA AND RUM SYRUP
Drinks
ELDERFLOWER COCKTAIL,MIMOSA,BLOODY CAESAR,CANUCK COFFEE,NON-ALCOHOL COCKTAILS,JUST SQUEEZED
EGGS BENEDICT
CRISPY PORK, POACHED EGGS, ENGLISH MUFFINS, HOLLANDAISE
SMOKED SALMON BENEDICT
POACHED EGGS, ENGLISH MUFFINS, HOLLANDAISE
SPINACH AND MUSHROOM BENEDICT
POACHED EGGS, ENGLISH MUFFINS, HOLLANDAISE
PULLED PORK HASH
FINGERLING POTATOES, PEAS, CORN, POACHED EGGS, FOCACCIA
MUSHROOMS + EGGS
ORGANIC MUSHROOMS, FRIED EGGS, BRIOCHE, MADEIRA JUS
WEST VANILLA WAFFLE
LANGLEY STRAWBERRY COMPOTE, ORANGE MASCARPONE, MAPLE SYRUP
SMOKED LING COD POTATO HASH
SUN DRIED TOMATOES, POACHED EGGS, HOLLANDAISE
SEASONAL FRUITS
ACCOMPANIMENTS
CRISPY PORK BELLY
ACCOMPANIMENTS
FINGERLING POTATO HASHBROWNS
ACCOMPANIMENTS
FIRST COURSE
CAPE SCOTT HALIBUT CROQUETTE
SHAVED GALA APPLES, GREEN GODDESS DRESSING
ROASTED PEAR AND ENDIVE SALAD
TOASTED WALNUTS, TIGER BLUE CHEESE DRESSING
DESSERT
CARAMELIZED PINEAPPLE COCONUT CAKE
TOASTED COCONUT PANNA COTTA, KUMQUAT MARMALADE
CHOCOLATE POT DE CREME, OAT COOKIE
RASPBERRY ESPUMA AND CHOCOLATE WAFER
MAIN COURSE
BIODYNAMIC RISOTTO
FARMHOUSE GOAT CHEESE, ARUGULA, PINE NUTS
HUMBOLDT SQUID AND ASPARAGUS
PEPPADEW PEPPERS, CRISPY CHICK PEAS AND HUMMUS
WEST COAST OYSTERS
GRATED HORSERADISH, APPLE CIDER MIGNONETTE
CARROT AND GINGER SOUP
CARAMELIZED COCONUT MILK, LIME, THAI BASIL
DIVER CAUGHT SCALLOPS
YOUNG FENNEL IN TEXTURES, BACON JAM
LOBSTER GNOCCHI
BUTTER POACHED LOBSTER, POTATO GNOCCHI, THYME EMULSION
BIODYNAMIC RISOTTO
SPRING PEAS, MINT, PRESERVED LEMON, TRUFFLE PECORINO
HAND PICKED BIODYNAMIC GREENS
ROOT VEGETABLES, SELECTION OF DRESSINGS
KALE ‘CAESAR’
SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS
SIDE STRIPE PRAWN CEVICHE
CILANTRO, CUCUMBER, JALAPENO, YUZU DRESSING
AAA BEEF STEAK SANDWICH
GARLIC FOCACCIA, CARAMELIZED ONIONS AND THYME
RARE SEARED ALBACORE TUNA
ANCIENT GRAIN SALAD, CHARRED AVOCADO, SESAME VINAIGRETTE
OPEN FACE SMOKED CHICKEN SANDWICH
PURPLE CABBAGE SLAW, ZUCCHINI PICKLES
PACCHERI PASTA
BRAISED BEEF WITH RED WINE, MUSHROOMS, MUSTARD
LINGUINE
BACON, GRANA PADANO ‘CARBONARA’
DOUBLE STUFFED RAVIOLI
FARMHOUSE GOAT CHEESE, BEETROOT, BASIL, SAUCE VIERGE
WILD BC SALMON
SPRING ASPARAGUS, DILL, POLENTA, IKURA CREAM SAUCE
HERB CRUSTED LING COD
BABY BEETS, WILD MUSHROOMS, THYME VELOUTE
FREE RANGE OMELETTE
SMOKED HAM HOCK, MIXED MUSHROOMS, FARMHOUSE CHEDDAR
BEETS WITH HAZELNUTS
ROASTED MUSHROOMS
WEST FRIES
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This was one of the worst meals I have ever had in a restaurant any many in my group felt the same way. Duck liver salad was quite literally that, fried duck liver over some lettuce. It smelled like catfood. Pork entree was a think slice of pork swimming in oil. I was quite surprised as I had been told it was an excellent restaurant.
I visited West with a friend that had been there a couple of times before. The outside of the restaurant was very unassuming. You would have no idea that there was a fantastic restaurant inside. Parking may be an issue as it's a busy streetfront but they did seem to have valet. We sat at the bar and had cesars until our table was ready--made fresh with muddled tomato right in front of our eyes. The food was all amazing both in appearance and taste. REALLY good. I would definitely eat here again!
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