O, CANADA! A TOAST TO 150 YEARS!

 

Celebrate Canada Day with Toptable Group

 

Celebrate Canada’s 150th with a taste of the True North’s quintessential flavours from Caesars to maple syrup. Join Toptable Group for a celebratory cocktail or make dessert the star of the show with a birthday cake like none other.

Araxi Restaurant + Oyster Bar joins in on the party with Canada Day weekend brunch offerings that are an ode to Executive Chef James Walt’s longstanding commitment to farm-to-table dining. Join us on Araxi’s patio and be front and center to watch the July 1st festivities unfold in Village Square. Reservations for the popular brunch are highly recommended and can be confirmed by calling 604 932 4540.

Raise a glass or two at Bar Oso with Bar Manager Jason Redmond’s amazing Oso Sour featuring maple candied bacon and say, “Happy Birthday, Canada!” Cozy up to the bar and watch Chef Jorge Muñoz Santos prepare delicious shared plates that are a match made in heaven with Bar Oso’s creative libations.

Pop some bubbly at Blue Water Cafe and indulge in champagnes by the glass. Sip and savour a beautiful flute of Blue Mountain, House of Lanson, Taittinger, or Delamotte, and pair it with Blue Water’s seafood towers from the raw bar for a celebration of flavours to salute the flag. Call Blue Water Cafe today for reservations at 604 688 8078.

CinCin Ristorante + Bar shakes things up with a celebratory nod to the iconic Caesar — a Canadian classic. It’s all about the red and white this Canada Day and Assistant Bar Manager Shion Fujita’s spicy signature makes the patriotic mark for this sesquicentennial birthday. Secure a dinner reservation by calling 604 688 7338 and catch all the excitement on the day!

West Restaurant + Bar crafts tasting menus that showcase the best of the land and the sea for Canada Day celebrations. Reservations are highly recommended for Executive Chef Quang Dang’s $85/$98 multi-course dinners and can be made by simply calling 604 738 8938.

Thierry Cafe makes celebrations extra special with limited edition macarons and cakes that take their inspiration from hazelnuts and artisanal maple syrup. Try Chef Thierry Busset’s dreamy hazelnut macaron layered with luscious maple buttercream at $2.50 per piece.

In honour of Canada’s 150th, Chef Thierry creates a birthday cake featuring chewy hazelnut dacquoise, a maple ganache studded with whole toasted hazelnuts, and a light maple cream balanced with a layer of dark chocolate mousse. Decadent and truly a work of art, three sizes are available from $33.95 (small), $44.95 (medium) to $55.95 (large).

The Canadiana macarons and cakes are available only from June 25th through to July 2nd from 9 am onwards with pre-orders recommended by calling 604 608 6870 or by ordering online at [email protected].

SOCIAL:
Facebook: @AraxiRestaurant
Twitter: @AraxiRestaurant
Instagram: @AraxiRestaurant

Facebook: @BarOsoWhistler
Twitter: @BarOso_Whistler
Instagram: @BarOso_Whistler

Facebook: @BlueWaterCafe
Twitter: @BlueWaterCafe
Instagram: @BlueWaterCafe

Facebook: @CinCinRistorante
Twitter: @CinCinVan
Instagram: @CinCinRistorante

Facebook: @WestRestaurantVan
Twitter: @WestRestaurant
Instagram: @WestRestaurant

Facebook: @ThierryChocolat
Twitter: @ThierryChocolat
Instagram: @ThierryChocolat

ABOUT TOPTABLE GROUP:
One of Canada’s leading hospitality groups, Toptable Group has seven elegant yet approachable restaurants in Vancouver and Whistler: Araxi Restaurant and Oyster Bar and The Cellar by Araxi, Bar Oso, Il Caminetto (opening soon), CinCin Ristorante, Blue Water Cafe, West Restaurant, and Thierry Cafe. More information can be found online at www.toptable.ca.

My VanCity

About My VanCity

Vancouver News, Events, Lifestyle, Food, Shopping, Dining, Wine, Spirits, Beers/Ales and More. Vancouverites community source to the inside scope of Vancouver Lifestyle. Happenings throughout Vancouver and the Lower Mainland. We bring you a community guide to your events and entertainment. All about dining, wine, shopping, nightlife, sports and everything to do in Vancouver. Brought to you by our editor: Valerie van der Gracht

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