* Click here for rating key
C Restaurant Restaurant Review: Can edible luxury be ethical? It is if you’re executive chef Nicolas Hipperson and your focus is on sustainable ingredients. As the founding restaurant in Vancouver Aquarium’s Ocean Wise Program, C is dedicated to serving fresh, sustainable seafood from local waters. Hipperson deals directly with fishermen who respect the environment. The restaurant's contemporary design is as innovative as the food --- check out the stand-up bar stools. Expect the unexpected: whatever special is offered, don't hesitate to order it. All are consistently first-rate. In season, try the BC albacore tuna tataki, the octopus panzanella salad, the roasted line-caught lingcod with whiskey asparagus and oyster mushrooms, or the roasted sablefish with basil mayo, saffron sauce, Pacific octopus and artichokes. The lineup of local and sustainable caviars is a highlight. Desserts may include Pavlova with lemon curd and Okanagan peaches, and a blueberry galette with honey lavender ice cream. C’s commitment to locally-caught fish is reflected in its $110 eight-course tasting menu (add $60 for wine pairing) featuring anything from local spot prawns to pan-seared Quebec foie gras with chestnut mousse for dessert. The wine list features a range of eclectic local and international labels, plus a fine array of Champagnes, all served without being pretentious or intrusive.