Inside Vancouver's new seafood restaurant doing caviar right — and what to order

If you’ve been walking around Yaletown recently, you may have noticed the changes being made on the corner of West Georgia and Homer at the former home of Bar Haifa.

It’s hard not to be drawn in by the inviting orange and green interior that has taken over the space, especially with its mood lighting and foliage. Here, a new modern seafood restaurant is serving up some carefully curated bites and sips with a special focus on caviar: Osetra Coastal Cuisine.

We visited ahead of its official opening to scope out what the team had been working on, and it’s safe to say there’s plenty here to get excited about.

Just steps from Rogers Arena, BC Place, and the Queen Elizabeth Theatre, Osetra is the latest concept from the Key Collection team.

Here, it promises to offer a refined yet soulful dining experience inspired by the rhythm and beauty of the sea. While the space wasn’t quite photo-ready during our visit, you can expect warm textures, sculpted lighting, and a natural material palette that complements its coastal inspiration.

We sat down and were quickly presented with a dish which Osetra simply calls Oyster. If you ask us, oysters are a great way to start any meal. One order comes with two oysters, each with their own toppings. We’d recommend digging into the green oyster first, topped with a refreshing cucumber and dill fizz with finger lime, before enjoying the oyster topped with charred kimchi, toasted koji, and green mango.

This was the first of many raw dishes we enjoyed, alongside Red Tuna (tomato dashi gelee, pickled ginger, roasted kombu oil, and a skipjack and citrus emulsion) and Scallops served with balled melon and cucumber atop a pool of apple and coconut nage and topped with serrano peppers.

When it comes to food, Osetra’s culinary philosophy is rooted in restraint and respect, doing so by celebrating ingredients for their natural purity and character. This was evident in all three of the former dishes, as well as everything else we ended up trying throughout the night.

“Every dish begins with integrity,” said Chef de Cuisine Tim Nguyen previously. “We let flavour speak for itself. Our goal is not to decorate the plate, but to reveal what’s already perfect in nature.”

In addition to our meal, we were given a glimpse into the drink program, which also plays with the coastal theme found throughout the restaurant. Cocktail Director Zoe Bates (Sula, Ellipsis) and Beverage Director Shawn Jones (Coast, Hawksworth, Chambar, Jungle Room) have broken up the drinks into four distinct sections: Open Water (citrusy, refreshing, effervescent), Shoreline (savoury, earthy, complex), Deep Sea (spirit forward, bold, rich) and Intertidal (spirit free).

Our personal favourite of the night was the Tide Pool, a drink that consisted of Siempre Plata tequila, cucumber, jalapeno, and a rim of black salt.

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Those eagle-eyed foodies may have noticed that Osetra shares the same name as the highly praised sturgeon caviar, meaning it’s safe to say you’ll find an assortment of dishes featuring the ingredient. Whether you’re a caviar veteran or someone trying it for the first time, each dish is served in an approachable way that will leave people from either camp satisfied.

When first hearing of Osetra, we were initially drawn to the waffle, which Osetra refers to on its menu as Caviar. So when we visited, we knew we needed to give it a try, and it sure didn’t disappoint. Marco Ovies/Dished

Don’t go in expecting an overly sweet waffle here. Instead, you’ll find smoked creme fraiche sandwiched between two buttermilk and chive waffles, topped with a toasted pepper and egg yolk gel and, of course, caviar, creating one heck of a delectable savoury bite.

There would be more caviar to come, but next, we enjoyed a selection of warm dishes, all equally as good as the last.

Immediate highlights included the Flat Iron Steak (with All i Pebre sauce and preserved shallot), Pave (potato terrine with pecorino and kimchi powder), and, perhaps most surprising and notable, the Carrots.

The often-overlooked side dish is a standout on the menu at Osetra, which may be surprising considering Osetra advertises itself as a seafood restaurant.

The reason these carrots are so good is the addition of a honey mustard toffee sauce. Expect a sweetness that perfectly complements the natural flavours of the root vegetable, but not overpowering, where the flavour of the carrots gets lost. Plus, the crunch from the crispy rice topping the dish was the cherry on top for us.

But speaking about popular menu items, there was one that had our whole table in agreement as being the highlight of the entire meal: the Gelato.

A Fior di Latte and lemon gelato is topped with a generous serving of osetra caviar and drizzled with some single-origin olive oil. The caviar adds the perfect level of saltiness and umami, and the flavours of the gelato are light and refreshing, making it the perfect way to end your meal if you ask us.

Osetra will open its doors on Nov. 28 and operate daily from 5 p.m. to midnight. In 2026, the restaurant said it will expand its offerings to include lunch and weekend brunch service as well.

Osetra Coastal Cuisine

Address: 410 West Georgia St., Vancouver

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