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VANCOUVER
As you’re welcomed into Chambar, you’re greeted with exceptional service, and beautiful cuisine in a room that glows. The energy at Chambar Restaurant is refreshed and relaxed, which reflects the restaurant’s updated space. Chambar represents modern luxury in Vancouver where staff are pleased to answer your questions, provide thoughtful recommendations and you’re welcome to identify dining preferences. Co-owner and designer Karri Green-Schuermans blends the romantic, airy space with intimate dining. Together with Chef Nico Schuermans, whose culinary training was completed at the Savoy Hotel in London, Chambar delivers an exquisite dining experience.
Located in Vancouver Crosstown, within walking distance of Gastown and the Granville Entertainment District, Chambar is part of a quieter area of town. The architecture combines warm tones with grand, modern lighting, bringing luminous art into the dining room. Seating is welcoming and comfortable throughout the restaurant. Warm, open spaces, modern architecture and natural textiles are paired with romantic lighting. You’re surrounded by the glow of the city at Chambar.
We enjoyed a tasting menu designed by Chef Nico Schuermans. To begin the evening, we savoured Foie de Canard. Delicate and rich spiced foie gras terrine with port reduction and kriek granita, spread atop truffled brioche french toast is an exquisite way to begin the evening. This was followed by Salade d’Automne, a beautifully fresh presentation of kabocha squash, cauliflower rice, tahini, green chermoula, rose petal harissa, and pistachios. While the flavours are familiar yet complex, the textures are as comforting as traditional autumn foods. Les Champignons du Pays features local mushrooms served with brussels sprouts, this is an earthy and grounding dish.
Image courtesy of Geraldine Sangalang
At Chambar, Ocean Wise Moules Frites are served in three varieties: Congolaise (mussels served with tomato coconut cream, smoked chilli, lime, and cilantro); Coquotte (mussels served with white wine, cream, smoked bacon lardons, and spring onion); Vin Blanc (mussels served with white wine, butter, braised celery & leeks, coarse black pepper). We enjoyed the Moules Congolaise. As our tasting menu would provide multiple courses, our portion was smaller than the standard serving, yet it provided a generous serving for two. Mussels are cooked to perfection – tender and succulent – served with exquisite sauce.
Boeuf Braisé is red wine braised beef short ribs served alongside celeriac purée, pickled beets and gherkins, along with smoked tomato and horseradish vinaigrette. Rich, smoky flavours shine through. My favourite dish was L’Omble Chevalier. Seared Ocean Wise arctic char is served with red chimichurri, romanesco, saffron potatoes, rouille tapenade, and fresh herbs. Elegant, and sophisticated, this dish represents West Coast flavour and natural decadence.
Image courtesy of Geraldine Sangalang
Le Cheesecake Épicé is decadent with a smooth and seductive texture. Pumpkin custard, caramelised seeds, yuzu passionfruit crémeux, and spiced almond crostini is served with port poached cranberries. Croustillant aux Pommes is a delicate and luscious dessert with a satisfying combination of textures and temperatures. Filo wrapped bourbon apples, rosemary pecan, cashew, and mulled reduction are served warm with cool oat ice cream – absolutely delicious.
Image courtesy of Geraldine Sangalang
Drinks at Chambar began with cocktails. Proper Gander is smokey and whiskey-forward, bringing instant warmth while inviting transition into the evening. This is a proper cocktail best sipped to enjoy. Blue Fig is a Chambar classic: an oven roasted fig infused gin martini, served with a side of blue cheese to invite contrasting sweet and savoury flavours to your palate. This is a whimsical cocktail, and the perfect choice if you require a nibble with your tipple.
Image courtesy of Geraldine Sangalang
We were delighted to meet Wine Director Kelcie Jones, who teaches WSET courses in Vancouver in addition to leading the wine team at Chambar. Meeting an experienced sommelier like Kelcie who can recommend wine pairings while answering questions about vintage, varietal or flavour provides an elevated dining experience.
Rich Foie de Canard was paired with Synchromesh Thorny Vine’s Riesling, a light and airy, beautifully chilled glass of wine. With a luscious apple nose and citrus flavour with a complex, nearly dry finish, this brightens the terrine with a satisfying mouthfeel. Andrea Felici Verdicchio Del Castelli Di Jesi was poured to accompany Salade d’Automne, wine with a full body and pleasing acidity. Citrus, apples and mineral features pair well with the warm salad.
Image courtesy of Geraldine Sangalang
Château Pesquié 2020 Terrasses Rosé is a thirst-quenching Ventoux from the southeast side of the southern Rhône region in France). Juicy watermelon and peach flavours, I wouldn’t have selected this wine for Moules Frites, but the fruits delivered satisfying airiness to the succulent Moules Congolaise.
Sottal Vinho Leve from Portugal has a pleasing melon and grapefruit nose. Slightly effervescent, this memorable sparks lightness to the earthy Champignons du Pays. Natte Valleij 2019 Cinsault from South Africa’s Western Cape is juicy and light. Served chilled with L’Omble Chevalier, the arctic char became even more exquisite. Juicy and robust, Appellation San Carlos 2019 Cabernet Franc is the ideal pairing for Boeuf Braisé.
Summerhill Pyramid Winery Pinot Blanc Icewine 2017 is an incredible Canadian jewel with honey and mango notes. Paired with Le Cheesecake Épicé and Croustillant aux Pommes, the mouthfeel is glossy, bathing each bite of dessert in luxury. We finished our meal with a cappuccino and espresso: the perfect, full-bodied ending to an incredible dinner.
When visiting Vancouver, Chambar is the perfect place to recharge, and enjoy a relaxing meal before continuing to explore the city. If you don’t have time for dinner, consider visiting for Moules Frites, appetisers and a bottle of wine or Belgian Beer. After a live performance in the city, a perfect ending would include Summerhill Pyramid Winery Pinot Blanc Icewine 2017 and Croustillant aux Pommes at Chambar, allowing you to experience the luxurious flavours of Canadian Icewine in the heart of the city.
Chambar Restaurant, 568 Beatty Street, Vancouver, BC V6B 2L3, Canada, +1 604-879-7119