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Status: Accepting Reservations
  • 1300 Robson St
    Vancouver BC V6E 1C5



Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and drink; service is attentive yet never fussy, and its approachable West End location makes forage a local's "local". It's an ideal destination for breakfast seven days a week, brunch on weekends and nightly for dinner.

Chef Chris Whittaker's vision features dishes that are unpretentious and innovatively prepared using products sourced from local and organic farmers, fishers and producers whenever possible. These combine for a menu featuring snacks such as "crackling & popcorn", a variety of creative "boards" and "irons" to share; tasty "plates" to nosh on together or enjoy solo as a main; and desserts for a sweet (and a bit savoury) finish. Since opening in November 2012, Whittaker has let his award-winning culinary imagination be inspired by the terroir he loves to explore.

The beverage philosophy of forage mirrors that of the food; eclectic, inspiring and local. For our wines - in addition to four great BC wines on tap - Restaurant Manager, Margot Baloro, has chosen the best of the Pacific Northwest, the best of each winery, and the best of each varietal. All 10 of our draught beers are BC craft brews with a great selection of bottled Pacific Northwest cult beers.

Open: 7 days a week

Dining Style: Casual

Special Features: Wheelchair Access, Bar or Lounge, Private Parties, Parking, Beer & Wine on tap

Dine Out Dinner Menu

Dine Out Menus are available between Jan 16 and Feb 1, 2015


Neighborhood: West End, English Bay Vegetarian Options Available: Yes Cuisine Type: West Coast Dinner Menu Price: $28


Appetizer 1: Rangeland Elk Tartar, blueberry preserve, horseradish meringue, parsnip hay, crispy sourdough BC VQA Wine Pairing: Thornhaven Pinot Noir


Appetizer 2: Grilled Kale Salad, raw honey and brie dressing, roasted hazelnuts, caramelized apples BC VQA Wine Pairing: Backyard Vineyards Brut


Appetizer 3: Smoked Sablefish and Chanterelle Mushroom Chowder, tin whistle sabayon, guanciale, bone marrow crouton BC VQA Wine Pairing: Sandhill Chardonnay


Entree 1: Gelderman Farm Pork Belly and Crackling, braised red cabbage, celeriac pomme puree, Okanagan apple and birch syrup chutney BC VQA Wine Pairing: Tantalus Riesling


Entree 2: Pacific Provider Spring Salmon, smoky caramelized pearl onion, confit potato and leek squash and big leaf maple puree BC VQA Wine Pairing: Clos Du Soleil Pinot Blanc


Entree 3: Winter Vegetable Biryani, foraged and cultivated mushrooms, quinoa, spelt, lentils, sunchoke raitha, pickled mustard seed BC VQA Wine Pairing: Arrowleaf Pinot Noir


Dessert 1: Spiced Carrot Cake, Neufchatel Frosting, Cranberry Jam BC VQA Wine Pairing: Maverick Estate Winery Sofia


Dessert 2: Chocolate Custard, Double Fried French Toast, Spruce Tip Cream BC VQA Wine Pairing: Maverick Estate Winery Sofia

Beverages, tax and gratuity are extra.



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