Friday, October 28, 2011

The Boathouse in Kitsilano Beach


Overlooking beautiful Kits Beach, The Boathouse Restaurant is superbly located along the shore of Kitsilano Beach Park, boasting some of the best panoramic views in Vancouver — from the panoramic vistas of the ocean, Burard Inlet and Gulf Islands to the spectacular North Shore mountains. This beautifully designed beachside restaurant with sliding floor-to-celings doors, offers diners front row seats to Vancouver's breathtaking sunsets or seasonal storm watching. A year round café occupies the ground floor, perfect for enjoying a glorious summer day at the beach without having to pack a lunch, while the upstairs restaurant specializes in fresh seafood from the West coast of B.C.


The Boathouse in Kits Beach at twilight


An unbeatable view


With a commitment to serving only wild & sustainable seafood, the Boathouse selects all Oceanwise fish and supports the Pacific Salmon Foundation in replenishing salmon stocks in the rivers & streams in BC. In fact, their moniker is — Wild. Local. Sustainable. They also use only the best local produce from B.C.'s waters, farms and vineyards. 


The Boathouse team of chefs


Open for brunch, lunch and dinner, the Boathouse menu features a wide variety of  west coast and fusion inspired dishes, from their wonderful Westcoast Seafood Chowder, Ahi Tuna Tacos and Firecracker Shrimp, to Ponzu Wild Salmon, Coconut Pacific Cod to Crab Cake Benny, a popular choice at Sunday brunch.

Boathouse menu with debossed fish logo

BC Pinot Grigio

The Boathouse Westcoast Seafood Chowder with a shot of Sherry

 Seafood Chop-Chop Salad with grilled BC salmon, bay shrimp and scallops

Wild Pacific Halibut, fire-grilled with wild BC shiitake mushroom wild rice

Cedar plank wild maple Salmon with mango salsa and roasted vegetables








Boathouse Thai Styles Crab Cakes
Serves 4

300 grams 
Dungeness crab, squeezed


200 gr cooked baby shrimp
22 gr chopped cilantro
22 gr chopped basil
1 tsp minced lime zest
90 ml mayonnaise
1 tsp lemon pepper
1 pinch sea salt
20 gr minced shallots
1 tsp cracked chili pepper
1 sm egg beaten
120 gr Panko flakes

Squeeze the crab and shrimp to remove excess liquid. 
Combine all ingredients and mix well. Portion onto 90 gram balls and then form into small cakes. Dip each cake into egg wash then roll in Panko flakes. Heat a small amount of oil in a non-stick skillet and cook crab cakes over medium heat until golden brown, then flip them over and finish in a 350°F oven for about 5 minutes. Serve with a chipotle mayonnaise or tartare sauce.






Boathouse Grilled Salmon & Pepper Scallops
Serves 4

Grilled Salmon:
4 6 oz. boneless, skinless salmon fillets
4 tbsp melted butter
salt & pepper to taste
1 tbsp fresh lemon juice

Black Pepper Scallops:
1 lb large Sea Scallops
2 tbsp fresh ground black pepper
flour, as needed
1 cup vegetable oil
1 cup sweet soy sauce
1 cup water
1 cup light soy sauce
1 cup water
1 cup light soy sauce
1 tbsp cornstarch
1 cup cold water
1 tbsp toasted sesame seeds
1 tbsp chopped chives
1 fresh lemon cut in 4 wedges


Grilled Salmon:
Lightly brush salmon fillets with butter, sprinkle with salt & pepper. 
Grill on BBQ or under broiler for approximately 4 minutes each side, until center of fish is medium rare. 
Arrange grilled salmon on one half of plates with Black Pepper Scallops arranged around the fillet in a semi-circle. Garnish with sesame seeds and chopped chives, and lemon wedge. 
On other half of plate, compliment with Wasabi or Garlic Mashed Potatoes and seasonal grilled vegetables.


Black Pepper Scallops:
In a small pot, bring sweet soy, light soy and _ cup of water to boil. 
Mix cornstarch into _ cup of cold water and then add into soy mixture. Reduce heat and simmer for 10 minutes. Remove from heat and set aside. 
In large skillet, heat oil until very hot but not smoking. 
In a large bowl, add scallops and sprinkel with eppper until evenly coated. Add flour to the scallops and tossing lightly, using only enough to lightly coat. 
Add scallops to skillet and saute for 2 minutes on each side. 
Drain excess oil from pan. Add in soy mixture and simmer until well coated.