Vancouver oyster bar has finally brought back brunch — here's what to look forward to
Weekend brunch has returned to the Michelin-recommended Fanny Bay Oyster Bar, and we couldn’t be more excited.
Originally a popular weekend menu before the pandemic, the brunch relaunch will be available Saturdays and Sundays from 11 a.m. to 2 p.m., featuring plenty of old favourites alongside some new, West Coast-inspired dishes.
Think Smoked Oyster Quiche, Crab Cake, and Lobster Biscuit Bennys alongside Salmon and Avocado Toast, Breakfast Paella, and a Bananas Foster Waffle.
Breakfast Paella (Fanny Bay Oyster Bar)
No brunch would be complete without some boozy favourites, and there are also plenty to enjoy. Of course, there will be Mimosas by the glass, alongside a Build-Your-Own Kit for two or more guests that includes a bottle of Prosecco and a choice of orange, grapefruit, cranberry, or white cranberry juice.
There will also be Lavender Shafts (vodka, Kahlua, cold brew, and lavender whipped cream), B.C. Caesars (Forty Creek rye, house-made “Clamato” mix, fresh oyster, prawn, smoked salmon, and olives), Espresso Martinis, and more.
Bananas Foster Waffle (Fanny Bay Oyster Bar)
Fanny Bay will also be pouring organic, fair-trade drip coffee from Salt Spring Island Coffee and a selection of teas, as well as zero-proof pilsners and hazy IPAs, Edna’s non-alcoholic Mojito, virgin Caesars, Cirpriani Peach Bellinis, and NOA Spritzes.
If you’re keen on something spicy, Fanny Bay is also dropping a special, week-long collab menu with Vancouver-based chili oil brand Holy Duck Chili.
From July 28 to Aug. 3, Executive Chef Alex Guido is incorporating the locally made condiments in exclusive dishes.
Bites include Baked Mussels with Holy Duck Salted Egg Yolk Lava chili oil and chicharron, Grilled Oyster Skewers featuring chili oil-marinated Fanny Bay oysters, scallions, and duck-fat-infused seasoning aioli, and Blackened Scallops served with Typhoon Shelter seasoning, caramelized ginger and mango purée, shishito peppers, and herb salad.
For those unfamiliar, Holy Duck Chili is an independent, Vancouver-based condiment company founded by husband-and-wife team Chris Fung and Louise Pang. The duo has received many accolades, including making Air Canada’s list of sauces worth flying for. The team is also preparing to launch a special, Hong Kong crime cinema-themed pop-up for the Light Up Chinatown! festival.
Fanny Bay Oyster Bar and Holy Duck Chili
The collaboration came about after a video of Fanny Bay’s namesake oyster being grilled with Holy Duck Chili oil went viral. Currently, Guido has already incorporated the condiment into the butter that’s used to baste the chargrilled oyster dish that is a staple on the daily menu.
“We’ve been a fan of Holy Duck at Fanny Bay for a long time, and it’s exciting to be able to work with Louise and Chris on a collaboration that showcases their lineup of spicy, flavourful and umami-boosting ingredients and highlights how well they play with and complement fresh-caught seafood,” said Guido.
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Fanny Bay brunch is available now on Saturdays and Sundays, while its exclusive collab menu with Holy Duck Chili is only available from July 28 to Aug. 3.
Fanny Bay Oyster Bar
Address: 762 Cambie St., Vancouver
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