|Cuisine Type |||Organic, Seafood|
|Ambiance |||Formal, In Places, Power Scenes, Quiet Conversation, Romantic Spot, Star Sightings, Fine Dining|
|Meals Served |||Lunch, Buffet, Dinner|
|Amenities |||Full Bar, Great Wine List, Holiday Meals, Notable Chef|
|Pricing |||$41 and more|
|Payment |||Interac, MasterCard, American Express, Visa|
|Neighbourhood |||North Vancouver|
Profile Last Updated: December 12, 2008
Since reopening their doors in May of 2007, husband and wife team Gerry Sayers and chef Ernst Dorfler have revamped the traditional feel of the Five Sails’ Restaurant, offering a new design with a contemporary twist on the classic look that it has been long known for. The new look – and new menu – showcases modern interpretations of classic west coast cuisine, to be savoured in a stylish new setting. Chef Dorfler, a world culinary Olympic gold medal champion, has compiled a team of the best chefs the Pacific Rim has to offer, using only the finest seafood and local, organic ingredients to concoct a slew of enticing new dishes that shouldn’t be missed.
Fine Dining for All
Located in the Pan Pacific Vancouver Hotel, the Five Sails’ Restaurant is a member of the Distinguished Restaurants of North America, and toeing the edge of the water by Canada Place, it certainly boasts some of the best dining views in the city, from the Ocean Port to Stanley Park. With seating for 95 people and a private dining room for 20, reservations are often in order, but large groups are happily accommodated, and can be booked online. There is something on the menu for every palate, including a rotating à la carte menu or the Chef’s Tasting Menu, featuring a wide array of tasty treats, such as the roasted Fraser Valley quail wrapped in pancetta and the foie gras ying yang.
Food Fit for Royalty
Chef Dorfler maintains a philosophy to continuously expand his culinary horizons by adding new techniques, preparations and presentations that showcase his flare for international, world class cuisine, as evident in such dishes as their house Austrian-style “GrÖstel” made with osso bucco ravioli, 1/2 an Atlantic lobster, a silky truffle sabayon served with a seared milk-fed veal medallion and ribbons of vegetables. Other delectable dishes include roasted breast of pheasant, pan-seared Alaskan sablefish, a trio of grilled BC salmon or the roast loin of venison crusted with pistachio nuts. Complimenting the extravagant menu is an equally luxurious wine list of vintage bottles from both near and far, chosen by Sommelier Ramon Fresneda.