The Oakwood  Canadian Bistro opened in June of 2011. With the  creative genius of Chef Michael Robbins, a focus on sustainability,  and by creating all their breads, pastas, and sauces in house, the Oakwood quickly gained a reputation as one of Vancouver’s premiere restaurants. With unmatched value it has become a destination for not only locals but all of the lower mainland and travellers from near and far. Owner Mike Shea and his team have created a casual atmosphere within a beautiful and comfortable room for friends and family to share an experience with great food, cocktails and wines. We could convince you of all the reasons to experience the Oakwood, but we would rather you hear from word of mouth or third party reviews on line. Join us for a memorable evening, we think your experience may tell it best.

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$5 salt and pepper pork rinds, spiced tomato puree

$10 fried octopus, bacon aioli, pickled shallots, komatsuna

$9 beet salad, rocollo, vanilla goat cheese, toasted pistachio

$6 maple glazed pepper brioche, brown butter emulsion

$12 tuna raw, blueberry soy albacore, puffed rice, horseradish aioli, sesame snow

$11 baked potato in textures, pork belly, aerated potato veloute, chive flower

$11 tuna cooked, confit tuna, white bean puree, garlic toast

$18 arctic char, smoked applewood caviar, fingerlings, smoked cauliflower puree

$16 beef tartar, 4 minute egg, pea shoots, crackers

$12 warm kale salad, cauliflower, sprouts, lemon parmesan dressing, buttermilk onions

$18 house tagliatelle, zucchini, spinach, yellow foot mushrooms, parmigiano

$10 all canadian poutine, brisket, fries, curds, gravy

$19 flat iron steak, sunchoke chips, chimmichurri, roast bone marrow

$24 duck cannelloni, shaved foie gras, fried sprouts, cranberry and fennel gels

$17 Salt Spring mussels, lemon, garlic, white wine butter broth, smoke essence

$15 burger, smoked cheddar, relish, buttermilk onions, alfalfa sprouts

$22 grilled cornish game hen, bacon sage bread pudding, patty pans, carrot puree

$42 30 day dry aged 12oz striploin, peppercorn sauce, parmesan fries, truffle aioli

DESSERTS

$6 apple crumble, roasted apples, oat crumble, vanilla bavarian

$6 nanaimo bar custard, coconut pecan ganache, vanilla custard

$6 maple lemon meringue Pie, meringue, maple lemon curd, madeleine pastry

$15 trio of masons

Dinner Menu

Brunch Menu

food

beef tartar, 4 minute egg, wilted garlic pea shoots, house crackers

fried octopus, bacon aioli, pickled shallots and komatsuna

burger, smoked cheddar, relish, aioli, alfalfa

flank steak, sunchoke chips, chimicurri, roasted bone marrow

flank steak, sunchoke chips, chimicurri, roasted bone marrow

room

communal table

Inside Vancouver – December 2012

Westender – November 2012

Scout Magazine – November 2012

Passport Magazine – October 2012

Chatelaine Magazine – September 2012

                                           June 2012

 The Globe and Mail – March 24th

The Georgia Straight – July 27th

Vancouver Foodster – July 7th

TV Week Magazine – August 13th

BC Living – August 3rd

Mike Shea – Owner

mike@theoakwood.ca

Mike Robbins – Executive Chef

chef@theoakwood.ca

Daniel Beliveau – Sous Chef

chefdan@theoakwood.ca

Jeff Parr – General Manager

jeff@theoakwood.ca

Kelsey Ramage – Bar Manager

kelsey@theoakwood.ca