|Cuisine Type |||Oyster Bar, Seafood|
|Ambiance |||Formal, Good For Groups, In Places, Meet For Drink, Patio Dining, Romantic Spot, Casual, Trendy, Waterside, Dancing|
|Meals Served |||Lunch, Dinner|
|Amenities |||Full Bar, Local Favorites, Must Reserve, Private Room(s)|
Profile Last Updated: November 11, 2008
The patio at Monk McQueens, with its spectacular view of False Creek and the North Shore Mountains, has been a Vancouver summertime staple for more than 20 years. Jutting out over the waters of False Creek, and situated at the foot of the Cambie Bridge at the Stamp’s Landing, the views from the inside are equally panoramic, making Monk’s a destination any time of year. With the choice of two dining rooms, Monk’s has plenty to offer for both the formal and the more casual diner.
Casual Setting and Oysters on the Half Shell
Open for lunch and dinner seven days a week, the oyster bar and downstairs patio offer visitors a warm, casual setting. Whet your appetite with one of the signature “whet plates,” small appetizers for one, or share a “whet platter” with friends. Highlights include the Salmon Trilogy, featuring candied, smoked and Gravlax salmon and the Lobster Corndogs, served with miso mustard, spicy cocktail sauce and citrus pesto aioli. Monk’s offers a delicious selection of tasty bivalves, both raw and cooked. Try the fresh oysters on the half-shell, with either ponzu mignonette or red watermelon and chilies. The oyster bar also offers a full dinner and lunch menu with a healthy choice of meats, seafood and poultry.
Dinner and Dancing
A more formal setting exists upstairs, where Friday and Saturday nights starting at 7 p.m. McQueens hosts live local jazz musicians playing standards and old favourites. Dancing is encouraged. Open exclusively for dinner, the upper level also boasts a patio, and because it can operate as a self-contained function room, can be reserved by parties ranging in size from 50 to 250. Try the grilled wild B.C. salmon, served with hand-peeled shrimp and tomato concasse, risotto croquette, and mussels and clams in a bouillabaisse emulsion, or the Alberta venison rack chop. Complement your meal with a full-bodied wine from the extensive selection that includes local varietals, and interesting picks from California, France, Italy, Australia and New Zealand.