Popular new Ambleside brunch hotspot Mèreon is giving guests more reasons to sit, sip and savour beyond mornings and afternoons by adding new Happy Hour and Dinner service to the menu at the French-inspired bistro at 1479 Clyde Avenue in West Vancouver.
The Dinner menu was developed by Mèreon Owner Ophelia Arida and well-known Vancouver restaurateur/chef Emmanuel Joinville, who began his kitchen career in 1981 in his hometown of Dijon, France as an apprentice at Chef Rene Villard’s Michelin 3-Starred restaurant Chateau Bourgogne. He emigrated to Vancouver in 2000 and operated the beloved Gastown Bar à Vin Jules Bistro from 2007 until 2023.
Mèreon’s dinner menu is informed by Joinville’s culinary journeys, classic French cuisine, time-honoured techniques, and the bounty of fresh, local ingredients available from BC farms, fields and fishers and includes:
Appetizers
- Smoked Olives (smoked and marinated olives medley served with country bread toast);
- French Onion Soup Gratinée
- Foie Gras Terrine (muscat gelée, pickled enoki and brioche toasts) *signature;
- Scallop Carpaccio (crispy leeks, amur royal caviar) *signature;
- Tuna Tartare (wakame salad);
- Heirloom Tomato & Bocconcini Pearls Salad (red onion, arugula, basil, mint, balsamic caviar)
Entrees
- West Coast Risotto (prawns, bay scallops, clams, asparagus, lobster oil);
- Penne a Le Truffe (penne pasta, foraged mushrooms, truffled cream, espelette chili);
- Steak au Poivre (beef tenderloin, polenta fries, bacon-wrapped asparagus, peppercorn sauce);
- Beef Bourguignon (classic French red wine beef stew, carrots, pearl onions, mushrooms, buttered potato purée);
- House Smoked Sablefish (celeriac purée, basil oil);
Desserts
- Passion Fruit Crème Brûlée
- Lemon Crêpe (star anise, vanilla syrup, Chantilly, berries compote);
- Chocolate Fondant (salted caramel, vanilla ice cream).
Mèreon’s new Happy Hour menu is available from 3 to 5 p.m. daily and includes snacks and small-plate features like Crevettes a la Parisienne (sautéed shrimps, herbs de provence, microgreens and edible flowers, choice of mango chutney or house cocktail sauce). Chef’s Selection of Cured Meat, Golden Cauliflower Delights (fried cauliflower bites, truffle aioli, tomato salsa) and Ultimate Truffle Fries as well as enjoy $7 Famille Perrine Ventoux Rouge, Cote Du Luberon and Ventoux Rose, $12 cocktails, French 75, Paloma and Mère Bourgeois, plus $6 rotating B.C. Beers.
At the bar, Mereon’s mixologists are also shaking up a new list of classics cocktails and contemporary creations including a series of ‘Mère’-inspired libations like the Mère Filloux (Ketel One vodka, creme de violette, maraschino, lemon, Luxardo, maraschino cherry), Mère Bourgeois (Plantation pineapple rum, Campari, pineapple tarragon syrup, simple syrup, lemon),Mère Brigousse (butterfly pea flower infused Parabola gin, egg white, lemon, simple syrup, cranberry bitters)and Mère Brazier (Fandango mezcal, green chartreuse, maraschino, lime, maraschino cherry), and a selection of zero-proof mocktails.
Wine aficionados can also choose from an array of sparkling, white, red and rosé available by the glass and bottle that comprise well-known and rarer finds from Old World wineries in the French countryside as well as selections showcase some of the best and brightest varietals produced from vineyards in BC’s own backyard.
Reservations for Mèreon’s daily brunch, Happy Hour and Dinner services are available here.
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