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Christmas at the Club

Christmas at the Club

Celebrate the Season

Friday, December 6th

A Vinous Education: Holiday Entertaining

Tim Ellison offers his expert advice on choosing the ideal wines for entertaining.
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Spirits & Craft Brew

Wednesday, November 20th

Rare Spirits Release

Get first-hand access to some of the rarest and most sought-after whiskies and spirits. Roam the tasting bars and sample unique premium drams from around the world.
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Thursday, November 14th

Whisky Club: Balvenie

Hand-crafted scotch whisky using centuries-old skills.
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Single Cask, 12 Year

Glenfarclas Private Label

Fresh and beautifully light, the nose reveals sherried fruit, tempting spice and a hint of sappy oak. The sherry tones carry through to the palate, balancing the subtle oak with deliciously sweet sensations.
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Venues & Menus

Luxe Elegance

The Grill

Located on the main floor, the Grill is the culinary heart of The Vancouver Club. It’s also two restaurants in one elegant package. The bright, airy Atrium is ideal for a sunny lunch, while the moodier main Grill seduces with warmth and modern style. Choose a table by the fireplace and order something delicious from the most inventive menu in the city.

Timeless Beauty

The Georgian Room

Often home to The Club’s most formal meals in the evenings, The Georgian Room also serves as a chic, if less formal, venue during the daytime. As part of the wifi lounge, table service and a full menu are available.

Intimate Refuge

Captain’s Bar

A chic hideaway on the Club’s 3rd floor, the Captain’s Bar is ringed by one of the buildings most unique features: its member’s private liquor lockers.

Al fresco

Rooftop Garden

An exclusive venue amongst the clouds, and the Club’s herb garden. Follow its lead and soak up the sun.

Sustainably Sourced

The Vancouver Club emphasizes sustainable cuisine with an ethos of globally inspired and locally created.

Seasonal ingredients, chosen with care, are prepared with attention to detail and technique. Savoury herbs, sun-ripened vegetables, and edible flowers, picked fresh from our Rooftop Garden. Our skilled culinary team is committed to careful sourcing of the ingredients they work with. With local farmers, suppliers, and peers who share our values we make responsible choices and create memorable experiences.

Executive Chef

Ned Bell

Ned Bell is a chef advocate, keynote speaker, educator and founder of Chefs for Oceans. Bell’s interestsand talents have led him to his current roles as Executive Director of Culinary for The Vancouver Club, Ocean Wise Executive Chef, Chef Ambassador for International Year of the Salmon, and author of best seller – Lure: Sustainable Seafood Recipes from the West Coast. 

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