Fanny Bay Oyster Bar & Shellfish Market has launched a refreshed menu for spring and summer, showcasing seasonal seafood at its MICHELIN Guide-recommended location in Vancouver’s Stadium District. The new offerings span both happy hour and dinner service, highlighting Executive Chef Alex Guido’s West Coast-driven approach.
Seafood lovers can expect dishes built around fresh-caught ingredients, including the Salish Sea Platter featuring a shucker’s dozen oysters, geoduck sashimi, cold cracked crab, and more. Other new additions include Prawn Udon Alfredo with dashi cream and salmon roe, Sablefish Curry in red curry velouté, and Scallop Gnocchi with fried capers and marinara.
Happy Hour, available daily from 2 to 6 p.m., now includes Surf and Turf Tacos with pork belly and shrimp, Snapper Ceviche, and Crab Baos served with sweet chili glaze.
Additional highlights include:
- Grilled Octopus with fregola and red pepper purée
- West Coast Nabe, a seafood hotpot with an option to add crab
- Scallops and Short Rib with truffle potato espuma
- Triple Chocolate Mousse and Cheesecake with blackberry gel
New cocktails on the menu include the Oyster Martini made with Fanny Bay’s own oyster-shell gin, Mango ’Chelada, Anchors Away Spritz, and the sake-forward Ginjo.
Located at 762 Cambie Street in Vancouver, Fanny Bay Oyster Bar continues to be a go-to for tide-to-table dining.