Inspired by both Peruvian and Japanese cuisine, the newest addition to Vancouver’s culinary scene offers guests a mix of West Coast meets Peruvian-inspired dishes, and Japanese-inspired creations served fresh from the crudo, or raw bar. Its menu is built mainly on fresh and sustainable seafood, including the signature Ancora glacier: a combination of oysters, Peruvian mussel escabeche, Dungeness crab causa, a ceviche and tartare tasting and selection of sashimi. From the crudo bar, you’ll find ceviches, tartars, and a selection of sushi: sashimi, nigiri, rolls and small plates.

Behind the bar and in charge of your wine, spirits and cocktails is Head Bartender, Matt Cooke.

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