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Vancouver – YVR

Chef Curtis Luk helms this long and narrow 50-seater in Kitsilano that serves two tasting menus each night: one with animal proteins (spot prawn sashimi with Haida Gwaii seaweed and dashi gel) and one vegetarian (cauliflower porridge with farro, kohlrabi and ribbons of pan-charred brassica). Chase McLeod’s wine list offers predominantly Old World wines, like riesling from Germany’s Nahe, to pair with Luk’s inventive cooking. Desserts such as bitter almond ice cream with chili-spiked chocolate make for a strong finish.

2042 W. 4th Ave. V6J 1M9 | (604) 739-2042