Led by Executive Chef Felix Zhou, Beach Bay Cafe is launching a brand new spring food menu, featuring delicate and unique flavour combinations with fresh, local, and seasonal ingredients.

Some of the menu’s highlights include a scallop and sea urchin appetizer; local spring radish salad with Kalamata olives, almonds and tarragon oil; sake-marinated sablefish with daikon, seaweed and dashi; and Nova Scotia lobster with asparagus and mustard emulsion.

As a proud partner of the Vancouver Aquarium Ocean Wise program, the team at Beach Bay prides itself on offering only sustainably sourced, ocean-friendly seafood. Given that overfishing is the greatest threat to our oceans, it’s important for leading restaurants, such as Beach Bay Cafe, to continue to do their part and promote the consumption of sustainable seafood and ensure the long-term health of the marine ecosystem.

Celebrate spring this weekend and head down to English Bay to spend some time in the sun with some fresh cocktails and innovative cuisine at Beach Bay Cafe.