The Sustainable Table is an unforgettable feast at the Vancouver Aquarium. These special dinners will feature local chefs with Vancouver Aquarium Executive Chef Tim Bedford to create six stunning courses featuring local and sustainable ingredients.
Executive Chef Robert Clark will highlight sustainable seafood during the inaugural dinner taking place in February. The award-winning chef and author is one of the founding partners of Ocean Wise, Vancouver Aquarium's national sustainable seafood program.
Guests will have the opportunity to meet the chefs as they dine in the Aquarium’s spectacular newly expanded galleries. Tickets are limited so purchase them early to avoid disappointment.
Spot Prawn Ring
Butternut Squash and Celery Root
Albacore Tuna Tataki
Poached Green Onion, Dashi Broth
Pan Seared Humboldt Squid
Fresno Jalapeno, Chorizo Vinaigrette
Horseradish Roasted Northern Divine Sturgeon
Saffron Risotto, Forest Mushroom Cream
Dark Chocolate Pave
Milk Chocolate Foam, White Chocolate & Coconut Gelée, Burnt Orange Crisp
** One glass of wine is included with each ticket. Additional alcohol purchase is available throughout the evening.