& seafood experience€¦ · creative cocktail aficionados; an extensive wine selection housed in...

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Victor represents the ultimate in

a classic north american steak

& seafood experience

Annual22ND

2019

E V E N T SFrom small birthdays to large corporate

events, The Victor is the perfect location for

your next event. Whether you are looking

for a reception in our lounge, surrounded

by floor-to-ceiling windows overlooking

False Creek, a board meeting in our fully

private room with full audio capabilities, or

a longtable celebratory event on our year-

round patio tucked beneath the eves of BC

Place, our team will guide you through to

ensure you have a memorable experience.

I N T H EL O U N G ESurrounded by floor-to-ceiling windows

overlooking False Creek, our comfortable

lounge offers the perfect space for your

reception style event.

T O T H E V I C T O RWhilst paying homage to the idiom “To The Victor Belongs the Spoils”, the design concept is

inspired by Queen Victoria’s powerful reign. The venue provides premium libations including

creative cocktail aficionados; an extensive wine selection housed in one of Canada’s largest wine

Enomatic, and a selection of local beers. With spectacular skyline views, The Victor also offers the

perfect place for pre-and-post dinner drinks.

I N & O U TThe restaurant offers an elevated dining

experience on the sixth floor of Parq Vancouver,

accessible through the lush outdoor park and

showcasing stunning views of BC Place Stadium

and Vancouver’s skyline.

D I N I N GW I T H U SThe Victor features a contemporary and

seasonally inspired menu, highlighting

an array of Pacific Northwest seafood, a

tiered selection of specialty steaks, and an

elegant sushi and raw bar. The restaurant

offers an elevated dining experience on the

sixth floor of Parq Vancouver, accessible

through the lush outdoor park and

showcasing stunning views of BC Place

Stadium and Vancouver’s skyline.

S U N D AYB R U N C HStarting with live music every Sunday brunch from

10:30am-2:30pm! Menu highlights include Lobster

Frittata, Oscar Eggs Benedict, Steak & Eggs, Foie Gras

French Toast, B.E.L.T, Wagyu Breakfast Burger, Sushi &

Seafood Bar, Dim Sum and more! Enjoy our fully stocked

Bloody Bar to build your own Caesars and Marys, as well

as a tableside Mule cart. We can’t wait for you to join us.

Make your next event

dur ing our Sunday Brunch

P R I VAT E D I N I N GThe private room adjoining the wine cellar

is the perfect spot for special events and

features marbled floors, gold sliding doors,

high-level audio-visual capabilities and

covetable views of False-Creek

CAPACITY | 20 PEOPLE

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M E N U S

B R U N C H S E T M E N U $ 3 9

STARTER (for the whole table)

S E A S O N A L I C E D F R U I T

k aff i r l ime leaves, toasted coconut

- & -

W H I P P E D B U R R A TA C H E E S E & B A S I L charred orange, pomegranate, toasted pistachio,

gr i l led toast , minus 8 v inegar

- & -

L I E G E WA F F L E S seasonal berr ies, whiskey caramel sauce

MAIN (for the whole table)

E G G W H I T E F R I T TA TA f inger l ing potatoes, conf i t tomatoes, mushrooms,

goat cheese, arugula

- & -

AV O C A D O & S M O K E D S A L M O N sol ly ’s bagel , p ick led red onions, crushed eggs,

sunf lower shoot

- & -

V I C T O R E G G B E N E D I C T mac & cheese waff le, th ick bacon,

gruyère cheese fondue

DESSERT (for the whole table)

C R È M E B R Û L É E D O N U T S

maple cotton candy, vani l la custard

- & -

C H O C O L A T E M O U S S E dark chocolate cake crumble



AV O C A D O C R U N C H R O L L

avocado, cucumber, mango, shiso a iól i , puffed r ice

- & -

J U M B O P R AW N C O C K TA I L t iger prawns, atomic horseradish, wasabi

cocktai l sauce

- & -

S T E A K TA R TA R E grainy mustard, capers, horseradish,

quick- cured egg yolk , house chips

MAIN (choice of one)

B E L T

thick cut bacon, sof t scrambled eggs, ta leggio cheese, tomatoes, arugula

- or -

V I C T O R E G G B E N E D I C T mac & cheese waff le, th ick bacon,

gruyère cheese fondue

- or -

F R E N C H T OA S T br ioche, nutel la whipped cream, hazelnut br i t t le


C O F F E E S E M I F R E D D O dark chocolate f lake, cocoa nibs & blood orange

- & -

C R È M E B R Û L É E D O N U T S maple cotton candy, vani l la custard

- & -

PA I N A U C H O C O L A T E WA F F L E banana compote, rum ra is in ice cream



S H R I M P T E M P U R A sp icy creamy ponzu sauce

- & - S T E A K H O U S E T O M A T O

hei r loom tomatoes, smoked bacon, b lue cheese & char red tomato v ina igret te

- & - W H I P P E D B U R R A T A C H E E S E

& B A S I L charred orange, pomegranate, toasted p i s tach io,

gr i l led toast , minus 8 v inegar - & -

C A L I F O R N I A R O L L blue crab, sesame seeds, avocado, cucumber,

tob iko, yuzu mayonna ise

MAIN (choice of one)

O S C A R E G G B E N E D I C T

crab cakes, poached eggs, brocco l in i , bearna i se sauce

- or - AV O C A D O & S M O K E D S A L M O N

so l ley ’s bage l , p ick led red on ions, c rushed eggs, sunf lower shoots

- or - C H I C K E N & WA F F L E

c r i sp crusted ch icken, mac & cheese waff le, cheesy sauce

- or - V I C T O R S T E A K & E G G S

f i le t mignon, f r ied eggs, brocco l in i


C O F F E E S E M I F R E D D O

dark chocolate f lake, cocoa n ibs & b lood orange - & -

M E N K E ’ S C A K E s t rawberry, roasted rhubarb compote, chant i l l y c ream

- & - C R È M E B R Û L É E D O N U T S maple cot ton candy, van i l l a custard

S E T M E N U $ 7 9

For the Whole tableW A F F L E - C U T H O U S E C H I P S

blue cheese fondue, thick-cut bacon - & -

S H R I M P T E M P U R Aspicy creamy ponzu sauce

Starter(choice of one)

L O B S T E R & C R A B B I S Q U Ecrab salad, gruyère toast

- or -S T E A K T A R T A R E

grainy mustard, capers, horseradish, quick-cured egg yolk, house chips

- or -C A E S A R S A L A D

romaine & shaved brussels sprouts, pecorino cheese, crispy sumac-spiced chickpeas

MaIN(choice of one)

K I N G S A L M O N maple soy glaze, water chestnuts, shiitake

mushrooms, potato dauphinoise- or -

F R E E R A N G E H A L F C H I C K E Nboneless, crispy skin, charred broccolini &

chimichurri sauce- or -

C E N T E R C U T R I B E Y Ecrispy potatoes, roasted vegtables,

peppercorn sauce

DeSSert(choice of one)

C R È M E B R Û L É E D O N U T Smaple cotton candy, vanilla custard

- or -C H O C O L A T E M O U S S E

dark chocolate cake crumble

S E T M E N U $ 8 9

For the Whole table C H E F ’ S S E L E C T I O N O F

A B U R I S U S H IM A K I R O L L S

Starter(for the whole table)

S T E A K T A R T A R Egrainy mustard, capers, horseradish, quick-cured

egg yolk, house chips - & -

R O A S T E D B E E T S A L A Dred & golden beets, watercress, grapefruit, avocado,

pumpkin seed, yogurt green goddess dressing

MaIN(for the whole table)

B C K I N G S A L M O Nmaple soy glaze, water chestnuts, shiitake

mushrooms, potato dauphinoise- & -

S T R I P L O I Nangus reserve, roasted heirloom carrots,

peppercorn sauce- & -

F R E E R A N G E H A L F C H I C K E Nboneless, crispy skin, charred broccolini &

chimichurri sauce

SIdeSmashed potatoes, onion ring stack, charred

broccolini

deSSert(for the whole table)

M E N K E ’ S C A K Evanilla sponge, toasted coconut custard, coconut

mousse- & -


S E T M E N U $ 9 9

For the Whole table

C H E F ’ S S E L E C T I O N O F N I G I R I S U S H I

M A K I R O L L SS A S H I M I


S H R I M P T E M P U R Aspicy creamy ponzu sauce

- & - B E L G I A N & R E D E N D I V E

gala apples, medjool dates, marcona almonds, okanagan happy day’s goat cheese, sherry-tarragon dressing

- & - D U N G E N E S S C R A B C A K E

sea bean & fennel salad, vadouvan-spiced curry aióli

MaIN(for the whole table)

W H O L E B R A N Z I N Ocaponata, shaved fennel, pine nut salad

- & - C O W B O Y R I B E Y E

usda prime, roasted heirloom carrots- & -

C R I S P Y C A U L I F L O W E R & B A S I L G N O C C H I

pistachio, oven dried tomatoes, cauliflower puree

SIdeSbroccolini, mushrooms, mashed potatoes


M E N K E ’ S C A K E vanilla sponge, toasted coconut custard,

coconut mousse- & -


- & - “ S T I C K Y F I N G E R S ”

H O T W H I S K E Y C A K Ewhiskey caramel sauce, whipped cream

S E T M E N U $ 1 0 9

For the Whole tableC H E F ’ S S E L E C T I O N O F

N I G I R I S U S H IM A K I R O L L S

S A S H I M I


S H R I M P T E M P U R A spicy creamy ponzu sauce

- & - W H I P P E D B U R R A T A C H E E S E & B A S I L charred orange, pomegranate, toasted pistachio, grilled

toast, minus 8 vinegar - & -

S T E A K T A R T A R E grainy mustard, capers, horseradish, quick-cured egg yolk, house chips

MaIN(choice of one)

F R E E R A N G E H A L F C H I C K E N boneless, crispy skin, charred

broccolini & chimichurri sauce - or -

D I V E R S C A L L O P S crispy quinoa “tabbouleh”, snap peas, patty pan squash &

cauliflower puree - or -

O P A L V A L L E Y L A M B D U O fregola, english peas, summer squash, mint raita & red

wine jus - or -

P E T I T E F I L E T A N G U S R E S E R V E roasted heirloom carrots, mashed potatoes,

peppercorn sauce

DeSSert(choice of one)

C R È M E B R Û L É E D O N U T S maple cotton candy, vanilla custard

- or - “ S T I C K Y F I N G E R S ”

H O T W H I S K E Y C A K E whiskey caramel sauce, whipped cream

- or - C H O C O L A T E M O U S S E

dark chocolate cake crumble

S E T M E N U $ 1 1 9

For the Whole tableH A M A C H I N O B U

P I N K B A Y S C A L L O P C E V I C H EC A L I F O R N I A R O L L

A V O C A D O C R U N C H R O L L


W H I P P E D B U R R A T A C H E E S E & B A S I L charred orange, pomegranate, toasted pistachio,

grilled toast, minus 8 vinegar- & -

B E L G I A N & R E D E N D I V Eokanagan happy day’s goat cheese, gala

apples, medjool dates, marcona almonds, sherry-tarragon dressing

- & - T O G A R A S H I - S P I C E D

A H I T U N Aseared & served on a himalayan salt block,

ponzu-daikon sauce

MaIN (for the whole table)

P O R T E R H O U S Eusda prime, roasted heirloom carrots

- & - D I V E R S C A L L O P S

crispy quinoa “tabbouleh”, snap peas, patty pan squash & cauliflower puree

- & - R O A S T E D C A U L I F L O W E R & B A S I L

G N O C C H Ioven roasted tomatoes, pistachio & cauliflower cream

SIdeSbroccolini, mac & cheese waffles,

triple cooked fries



- & - “ S T I C K Y F I N G E R S ” H O T W H I S K E Y

C A K Ewhiskey caramel sauce, whipped cream

- & - M E N K E ’ S C A K E

vanilla sponge, toasted coconut custard, coconut mousse

S A F F R O N R I S O T T O A R A N C I N I 4 8arbor io r ice, foraged mushrooms, t ruf f le o i l parmig iano-reggiano, p ick led vegetab les

J U M B O S H R I M P C O C K TA I L 8 4t iger prawns, a tomic horserad ish , wasab i cockta i l sauce

H A M A C H I TA R TA R E N O B U S T Y L E 6 8shaved ser rano, c i lant ro, yuzu soy sauce

B U R R A TA C H E E S E 6 0mar inated tomatoes, gr i l led eggplant , c rost in i

U N I TA C O 7 2loca l sea urch in , c r i spy nor i , guacamole, cucumber, yuzu kosho

H O K K A I D O S C A L L O P S 8 5med jool dates, minus 8 ice w ine v inegar

caviar selection

C AV I A R S E L E C T I O N W I T H C L A S S I C A C C O M PA N I M E N T S “ M P ”

beluga | osc iet ra | sevruga | nor thern d iv ine

A D D O N S

C H A M PA G N E T B D

V O D K A T B D

I C E B A R + $ 5 0 0

12PCSEACHpassed canapés

S T E A K TA R TA R E 6 8gra iny mustard , capers, horserad ish , qu ick-cured egg yo lk , house ch ips

C E V I C H E TA S T I N G 6 8pac i f ic p ink bay sca l lops, s idest r ipe shr imp,p lanta in ch ips

OY S T E R 4 8f resh seasona l se lect ion

M I N I P H I L LY C H E E S E S T E A K R O L L 5 4peppers, on ion , t ruf f le cheddar fondue

B E L G I A N & R E D E N D I V E 4 8pink lady & aurora apples, med joo l dates, marcona a lmonds, okanagan happy day ’s goat cheese, sher ry- tar ragon dress ing

-- OSHI SUSHI ---6PCS

S A L M O N A B U R I 1 6

S H R I M P 1 7

T U N A A B U R I 1 7

--- NIGIRI ---12PCS

S E A B R E A M 6 0

S H R I M P 4 8

U N I 6 0

--- SUSHI ROLLS ---8PCS

AV O C A D O C R U N C H R O L L 1 2avocado, cucumber, mango, sh i so a io l i ,

puf fed r ice

C A L I F O R N I A R O L L 1 4blue crab, sesame seeds, avocado, cucumber,

tob iko, yuzu mayonna ise

DY N A M I T E R O L L 1 4tempura t iger shr imp, avocado, ch ive, mango

sauce, nanami togarash i

S P I C Y T U N A R O L L 1 4ah i tuna , sca l l ion , cucumber

sushi station

seafood station

K I N G C R A B L E G S cockta i l sauce, joe’s mustard sauce

S H R I M P C O C K TA I L wasabi cockta i l sauce

OY S T E R Sf resh seasona l se lect ion

H A M A C H I TA R TA R E N O B U S T Y L Eshaved ser rano, c i lant ro, yuzu soy sauce

C E V I C H E TA S T I N G pac i f ic p ink bay sca l lops, s idest r ipe shr imp,

p lanta in ch ips

caviar selectionC AV I A R S E L E C T I O N W I T H C L A S S I C

A C C O M PA N I M E N T S “ M P ”

beluga | oscietra | sevruga | northern divine

A D D O N S

C H A M PA G N E T B D

V O D K A T B D

I C E B A R + $ 5 0 0

$38 PERPERSON

ACTION STATIONS

carving stationT O M A H AW K 3 2

caramel ized on ions, yorksh i re, au jus, mustard , and ch imichurr i

S T R I P L O I N R OA S T 2 8caramel ized on ions, yorksh i re, au jus,

mustard , and ch imichurr i

C O M B I N A T I O N O F B O T H 3 8

C R O U C H I N G T I G E R 1 4 bombay sapphire gin , fukumitsuya sake, l i l let b lanc, yuzu, l ime, thyme

F R E N C H S M A S H 1 5bombay sapphire gin , s t . germaine l iqueur, raspberr y, lemon, spark l ing wine

C U R C U M I S F R E S C O 1 7bombay sapphire gin , s t . germaine, l ime, egg white, cucumber

I N D I A N S U M M E R 1 5bacardi rum, pineapple, l ime, cardamon, turmer ic

O A X A C A N WA R R I O R 1 7cazadores blanco, sombra mezcal , chi l i chocolate agave, orange bitters

B AT T L E O F M O N T E N E G R O 1 7bul le i t r ye whisk y, aperol , montenegro, rhubarb bitters , l ime

PA R Q M U L E 1 4stol ichnaya vodk a, l ime, apple, t ropical spices, fever t ree ginger beer

SIR CHARLES GREY 16bombay sapphire gin , l ime, lavender syrup, ear l grey tea

E M P E R O R ’ S S O U R 1 7empress 1908 gin , lavender syrup, lemon, crème de v iolette

L A V I E J A E S C U E L A 1 9 bul le i t bourbon, h ickor y & chi l l i syrup, walnut bit ters

R O S É G A R D E N 1 6stol ichnaya vodk a, miss ion hi l l rosé, grapefruit , rosemar y

B LO O D Y V I C T O R I A 1 6serrano chi l i infused tequi la , ta j in spice, chi l i & l ime chalula , c lamato

signature cocktails ( M I N 2 O Z )

beer

PARALLEL 49 ‘RUBY TEARS’ RED ALE 8draf t , vancouver bc

RED TRUCK LAGER 8draf t , vancouver bc

STEAM WHISTLE PILSNER 7bott le, toronto ont

FOUR WINDS SAISON 7bott le, delta bc

PERONI 8bott le, rome i ta ly

COORS L IGHT 7bott le, golden usa

PARQ IPA 7draf t , ke lowna bc

POSTMARK STOUT 8draf t , vancouver bc

SOL 8bott le, mexico

33 ACRES OF LIFE 8bott le, ca l i fornia common, vancouver bc

HEINEKEN 8bott le, zoeter woude nether lands

NO BOATS ON SUNDAY 9can, c ider, bc

HEINEKEN 0.0 6bott le, non-alcohol ic , germany

CONTACT US TODAY | F&[email protected]

HOURS | 5:00PM - LATE, 7 DAYS A WEEK, SUNDAY BRUNCH 10:30AM-2:30PM

[email protected] 778-370-8600 @thevictorvancouver

Level 6, Parq Vancouver, 39 Smithe Street, V6B 0R3

& seafood experience€¦ · creative cocktail aficionados; an extensive wine selection housed in...

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Transcript of & seafood experience€¦ · creative cocktail aficionados; an extensive wine selection housed in...