|Cuisine Type |||Fusion|
|Ambiance |||In Places, Romantic Spot, Fine Dining|
|Meals Served |||Lunch, Brunch, Dinner|
|Amenities |||Full Bar, Great Wine List, Local Favorites, Notable Chef|
|Pricing |||$21 - $30|
|Payment |||Interac, MasterCard, American Express, Visa|
|Neighbourhood |||West Vancouver|
|Getting There |||Transit: #256|
|Cross Street |||Between Halston Court and Finch Place|
|Dinner Tue – Sun 5:00PM – 10:00PM Lunch Tue – Fri 11:30PM – 2:30PM Brunch Sat – Sun 11:00 – 3:00PM|
Profile Last Updated: January 06, 2009
The spectacular setting of Fraiche is the first reason to stop by. The fresh, seasonal menu items are another. Fraiche follows in the footsteps of Chef Wayne Martin’s successful Crave bistro on Main Street. Fraiche’s co-owner and general manager Mary Ann Masney was previously at the Quail’s Gate Winery restaurant. Situated in a tony neighbourhood on the North Shore slopes above Highway #1, Fraiche offers spectacular views of the city through floor-to-ceiling windows.
Romantic Brunches, Fabulous Lunches
Fraiche is open for brunch, lunch and dinner. Brunch items include Eggs Your Way, served with buttery potatoes, Mediterranean turkey or chicken sausages, bacon or back bacon, and toast. Lemony Buttermilk Pancakes are served with warm berry compote, and a Granny Smith apple and goat cheese omelette comes with a side salad. There are even five different Benny options! Some of the lunch items available are chilled summer pea soup with herbed creme fraiche, hand peeled shrimp and salmon roe, dungeness crab cakes with smoked salmon and corn chowder drizzle, warm asparagus salad with morel mushrooms, goat cheese fondue and soft poached quail's eggs, seared halibut with artichoke and zucchini ratatouille and citrus sauce, and grilled bison rib-eye with crispy fingerling potatoes, French beans and mushroom jus.
Fine Dining On Top Of The Town
While sitting at your table commanding a view of the twinkling downtown lights and the city spreading out beyond, you’ll have a hard time deciding what to choose. Some of those choices are pan seared Quebec foie gras with sundried cherry ragout and truffle honey, pheasant breast with foie gras pomme puree and blueberry jus, and pan roasted spring salmon with sunchoke and potato pave, BC mushrooms and red wine jus.
Ambience: Set in a spectacular setting with a view, this restaurant takes reservations.