Patio Perfection at Pier 7

We are spoiled for choice in Greater Vancouver when it comes to waterfront dining, and the North Shore’s Shipyards District has a few restaurants nestled in beside the Lonsdale Quay but Pier 7 is the absolute closest to the water.

Pier 7 exterior

Pier 7 has the patio to visit if you want to feel like you’re on vacation. There is something therapeutic about seeing only the ocean stretch out before you. The unobstructed views of Vancouver’s downtown skyline are spectacular, and Pier 7’s food and drinks meet the high bar set by their location.

Italian Charm on the Water

Pier 7 is owned by the same folks as the Pinnacle Hotel and The Lobby Restaurant. The family is Italian which explains the presence of Pier 7’s house olive oil, La Panza. It is an extra virgin oil from Santa Margarita, California, using a blend of Spanish and Greek olives. The La Panza oil is drizzled on the burrata and the pavlova.

Pistachio Pesto and Burrata

Since I have already mentioned the burrata, I might as well give a full description. It is served with a basil pesto made from pistachios. The focaccia that comes with the dish is fluffy and flavourful. The plate was garnished with basil and bits of pistachio that added texture to the creamy burrata. If you wish to dive right into the seafood, mussels, clams, calamari, and fresh shucked oysters are starter options as well.

Haida Gwaii Halibut

Haida Gwaii Halibut Pier 7

Garett Kemp, the chef at Pier 7, has built a seafood focussed menu that showcases the best the ocean has to offer. The Pier 7 Surf & Turf is an eye-catching, mouth-dropping, luxurious dish but I think my absolute favourite was the Haida Gwaii Halibut. Halibut is in season right now (with salmon season just starting) so it’s the perfect time to order a dish with this white fish. Pier 7’s local halibut is seared, then basted in thyme-infused butter until it is perfectly golden. It comes with a spring pea and lemon risotto that has peas served three ways: pea purée, fresh peas and snap peas, and pea tendril salad. The addition of dill keeps the whole dish bright, light, and seasonal.

Pier 7 halibut


Have Your Cake (Lobster) and Eat it Too (Beef Tenderloin)

Now let’s not let my praise of the Halibut take away from the glory of the Pier 7 Surf & Turf. The dish comes not only with an entire lobster tail but also sautéed prawns, and that is just the Surf part. For the turf, there is a piece of grass-fed Alberta beef tenderloin. The red wine jus on the plate is the result of a two day reduction process. It compliments the beef as well as the decadent mashed Yukon potatoes. For those wanting to focus exclusively on exquisite seafood, Pier 7 also has a Signature Tower on the menu with everything from poached prawns to raw oysters and scallop crudo.

Last But Not Least

The macerated strawberries really made this dish feel like summer. All of the seasonal berries and the repeated use of pistachio from the starter burrata dish lifted the Pier 7 Pavlova to another level. I didn’t know that I liked pistachio this much until now. The house olive oil is used again as a drizzle over the whole dessert and between the pistachio crumbs and the olive oil, this dish glistens as if it is gold-dusted.

Pier 7 pavlova

Sea Views and Seafood

While Pier 7 offers fine-dining options to suit their spectacular setting, they also serve simple fare like Pacific Cod & Chips, Blackened Salmon Salad, or a Fried Chicken Sandwich. The space and menu offer the option to celebrate a special occasion with a luxury menu item, or grab chicken wings and a cheeseburger. Pier 7 has a daily Happy Hour menu from 2:30-5:30pm. They also serve weekend brunch which includes Lobster, Smoked Salmon, or Crab Bennys as well as a Braised Bison Breakfast Poutine.

Pier 7 boasts two levels of oceanfront patios, and guests can enjoy live music on the upper patio from 6-9pm on Tuesdays, Wednesdays, and Thursdays. This upper deck patio can also be rented for private events with custom dining, bar, and wine options available. If you’re planning a visit to Pier 7, my advice is to walk down the eponymous pier first. The walk and the salty sea air will help you work up an appetite for seafood.



About Bronwyn Lewis 60 Articles
Bronwyn Lewis is a food writer for the Vancouver Guardian. She’s also a screenwriter and producer. Born and raised in Vancouver, Bronwyn lives in Mount Pleasant and you can follow all her food adventures on Instagram.