MICHELIN Guide-recommended Fanny Bay Oyster Bar & Shellfish Market is introducing new Executive Chef Alex Guido and a seasonally inspired food and cocktail menu starting Thursday, October 17th at the downtown seafood hotspot (762 Cambie Street).
Guido joins the back-of-house family just as the tide-to-table destination earned its third-consecutive Recommended Status from the prestigious MICHELIN Guide at a gala awards ceremony on Thursday night.
Born in Managua, Nicaragua, Guido and his family emigrated via Miami to Toronto, where he parlayed a passion for cooking into a degree from culinary school before heading off to sharpen his skills for five years in Michelin-starred restaurants in New York and Munich. Upon returning to Canada, Guido helmed kitchens in Toronto, Banff and Nanaimo before settling in Vancouver in 2021.
“As a young cook I was always fascinated by Michelin-starred chefs and restaurants and the culture surrounding them, and I made it my goal to work in these places,” says Guido. “I’m constantly amazed by the bounty of local ingredients that arrives at our doorstep on a daily basis and take pride in showcasing their versatility and freshness on plate and palate.”
Beyond a raw bar fresh sheet that showcases a bounty of West Coast seafood such as Caviar, Cherry Stone Clams, Geoduck Sashimi, Octopus, Prawn Cocktail, Cold Cracked Crab and more, the fall and winter food menu features signature dishes from Guido including Bouillabaisse, Blackened Snapper Gumbo and Thai Coconut Curry Mussels and Clams.
FANNY BAY OYSTER BAR & SHELLFISH MARKET
FALL AND WINTER MENU:
Clam Chowder
Manilla Clams, Bacon, Leek, Potato,
Chive, Chili Oil
Lobster Bisque
Atlantic Lobster, Hand-Peeled Shrimp,
Chives, Brandy
Tuna Tartare Tostada
Yellowfin Tuna, Corn, Pineapple, Salsa Verde,
Pickled Peppers, Cilantro
Calamari
Cajun Spice, Pickled Peppers, Lemon,
Parsley, Tartar Sauce
Sablefish Collars
Korean BBQ, Cilantro, Sesame
Smoked Albacore Tuna Niçoise
Smoked Albacore Tuna, Potatoes,
Cherry Tomatoes, Radish, Green Beans,
Frisée, Black Olives, Sherry Vinaigrette
Fish Tacos
Green Cabbage, Salsa Verde Crema,
Corn & Pineapple Salsa, Cilantro, Pickled Peppers
Grilled Oysters
Fresh Shucked Oysters, Creole Butter, Gremolata
Classic Mussels & Clams
Garlic, White Wine, Parsley
Thai Coconut Curry Mussels & Clams
Thai Red Curry, Coconut, Chili
Fish & Chips
Battered Cod, Kennebec Fries, Coleslaw,
Tartar Sauce
Squid Ink Linguine Vongole
Manila Clams, Garlic, White Wine, Chili,
Gremolata, Parsley
Blackened Snapper Gumbo
Local Snapper, Gumbo, Dirty Rice
Scallops & Pork Belly
Lentils, Carrot Purée, Pickled Green Apple,
Pickled Mustard
Lobster Cavatappi
Lobster Bisque, Atlantic Lobster,
Chives, Gremolata
Paella for Two
BC Pink Scallops, Prawns, Octopus, Mussels,
Clams, Peas, Chorizo, Saffron Rice
Bouillabaisse
Pink Scallops, Prawns, Mussels, Clams, Snapper, Cod,
Andouille, Saffron Potatoes, Fennel, Rouille, Sourdough
Dungeness Crab
Garlic Butter, Cocktail Sauce, Tartar Sauce,
Grilled Lemon, Frisee
Pumpkin Spice Carrot Cake
Butter Cream, Dehydrated Orange
Citrus Pomegranate Sabayon
Grapefruit, Orange, Blood Orange, Sabayon
Behind the pine, the Fanny Bay bar team will warm up the coming months with a bevy of new cocktail features that include: Old Man By The Sea (Bacardi White, Luxardo, Grapefruit Juice, Coconut Water, Lime Juice, Salt Rim, Grapefruit Wedge), Apple Pie Margarita (Jose Cuervo, Triple Sec, Apple Juice, Simple Syrup, Cinnamon Salt Rim), Anchors Away Spritz (Plymouth Gin, Sweet Vermouth, Orange Juice, Lemon Juice, Soda, Dehydrated Orange Wheel), Mint Julep (Forty Creek Whiskey, Mint Simple Syrup, Mint), Dirty Chai-Tini (Iceberg Vodka, Kahlua, Cold Brew, Chai, Simple Syrup, Star Anise) and more.
