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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 15 and Jan 31, 2016


Neighborhood: West End, English Bay Cuisine Type: West Coast Dinner Menu Price: $30 Vegetarian Options Available: Yes


Appetizer 1: Bison Carpaccio ~ liver parfait, preserved lemon gel, smoked potato crackling, shattered sourdough BC VQA Wine/Beverage Pairing: 2014 Arrowleaf Cellars Pinot Noir


Appetizer 2: Grilled Kale Salad ~ raw honey and brie dressing, roasted hazelnuts, caramelized onions BC VQA Wine/Beverage Pairing: 2014 Tantalus Riesling


Appetizer 3: Award-winning Seafood Chowder ~ soft boiled quail egg, chicharron BC VQA Wine/Beverage Pairing: 16oz sleeve Hoyne Pilsner


Entree 1: Gelderman Farms Pork Belly and Crackling ~ celeriac pomme puree, roast pickled parsnip, Okanagan Apple & birch syrup chutney BC VQA Wine/Beverage Pairing: 2014 Meyer McLean Creek Rd. Chardonnay


Entree 2: Pacific Provider Spring Salmon ~ charred cabbage, spiced carrot puree, conifer gnocchi BC VQA Wine/Beverage Pairing: SeaCider 'Wolf in the Woods


Entree 3: Chermoula Spiced Ancient Grains ~ chickpea tempeh mousse, root vegetables, Meyer lemon yogurt chips BC VQA Wine/Beverage Pairing: 2012 Niche Wine Co. Foch


Dessert 1: Lemon Verbena Neufch√Ętel Cheese Puff ~ ice cream, cordial, Unruly Gin-spiked blueberries


Dessert 2: Chocolate Hazelnut Roulade ~ Gianduja buttercream, sesame tuille, Haskap berry custard

Special Notes

Special Notes: Seatings at 5, 6:30, 8, and 9:30. Resos available online, or call 604-661-1400.

Beverages, tax and gratuity are extra.



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