Chambar Belgian Restaurant
562 Beatty Street
Vancouver, BC V6B 2L3
Canada

Telephone. 604 879 7119
Fax.
604 879 7118
Email. 
info@chambar.com
Website. www.chambar.com

Cuisine. Belgian cuisine with North African influence
Owners. Karri & Nico Schuermans
Chef. Nico Schuermans
Hours. Open Monday thru Saturday 5:30 - 11:00 pm
Sunday closed.




Awarded ‘Best New Restaurant’ in 2004, Chambar is the perfect balance of fine dining without the formalities; the food is exceptional, with a commitment to fresh seasonal produce, Belgian themed with North African influence. Located downtown, late dining, Belgian beer, and exceptional cocktails.

 

 
Awards:

16th Annual 2005 Restaurant Awards - Vancouver Magazine Reviews April 2005

16th Annual 2005 Restaurant Awards - Best New — Fine Dining in 2004 GOLD March 2005

16th Annual 2005 Restaurant Awards - Best Bistro or Brasserie 2004 BRONZE March 2005

WHERE Canada - Top 10 New Restaurants 2004, 2005

WestEnder Best in the West Readers' Choice Awards- Gold Winner: Best New Restaurant 2005

Georgia Straight Golden Plates 2005 - Gold Winner: Best New Restaurant 2005






Menu

Dinner


Les Petits Plats

$9 Salade folle        
Belgium endive, watercress, organic greens, pear, caramelised pecans & blue cheese.
Walnut dressing & toasted fig bread.
 
$11 Les Asperges A L’Huile De Trufe
Green & white asparagus salad, pasta al nero di seppia,
vegetable julienne, truffle mayo, pine nuts and shaved parmesan.
 
$12 Coquille St.-Jacques  
Maple seared scallops, shitake & oyster mushroom salad, black trumpet vinaigrette
 
$13 L’Octopus Carpaccio*  
Lemon brushed octopus carpaccio, fried capers, virgin gazpacho caesar.
 
$13  Feuillete de canard confit
Phyllo wrapped duck confit, blackberry, endive & watercress salad, blueberry vinaigrette.
 
$13 Tartare de Chevreuil
Venison tartar, soft poached quail egg & asian pear. Root vegetable crisps.
 
$14 Le fillet mignon alsacein
Beef tenderloin, soft munster cheese, sunchoke confit & fava bean ragout.
 
$14 Thon grille libanais*  
Grilled tuna, parsley & mint tabouli, with cumin, and smoked aubergine.
 
$15 Foie de canard ‘Villa Lorraine’
Foie Gras Terrine with white grape & port granita, served with truffled brioche french toast.
  
Moule Frite*

$18 Coquotte  
Mussels cooked with white wine, bacon, vegetables, garlic and a touch of cream

$18 Vin Blanc
Mussels cooked with white wine, braised leek, celery, garlic, parsley and red onions.

$18 Congolaise
Mussels cooked with fresh tomato, smoked chilli and cilantro with a touch of coconut cream and lime  

Les Grosses Pieces

$17 Waterzooi tunisien aux fruits de mer  
Bouillabaisse of scallop, prawns, mussels & halibut in a tomato vanilla, saffron,
charred orange & basil, served with black rice.
 
$18 Le Saumon Provencal*  
Herb butter crusted wild sockeye, crab, & soft feta lasagna. Pickled beets & pumpkin seeds.
 
$20 Le Fletan aux Epices*  
Pan-seared Halibut. Potato, lemon and yogurt blini. Fine herbs and tamarind sauce.  
 
$19 Magret de canard aux cerises
Brown sugar seared duck breast. hazelnut mash, sweet cherry reduction.
 
$19 Tajine d’aziz a l’agneau
Braised lamb shank with honey, figs, cinnamon & cilantro, served with cous cous and zalouk.
 
$20 Steak aux echalottes et porto
Grilled flatiron beef, fondant potato, buttered kale, shallots, green peppercorn & port jus.
 
$20 L’assiette De Chasse
Seared venison chops & wild boar bacon. Gin infused plum compote & seared polenta.

Side Dish

$2 bread roll & smoked paprika butter
$5 Pomme frite
$6 Mixed olives
$7 Poutine á la Belge

Chef Nico Schuermans and the Chambar team thank you for your visit.
17% pre tax gratuity will be added to tables of 8 or more


* Ocean Wise: Recommended by the Vancouver Aquarium as an ocean-friendly choice

 



 



Go to Chambar's Website