Today we were at Bar Bravo for another limited time only salmon dish, in celebration of the season and the salmon migrating back to their natural habitat.
August marks the height of the season, and between August 1st and 15th the BC Salmon Marketing Council is partnering with some of the province’s top restaurants and retailers to bring fresh and wild BC salmon to plates and mouths everywhere. There are 9 participating restaurants that will serving up limited time only feature dishes, showcasing delicious ways of enjoying the rich flavours of wild BC salmon and Bar Bravo is one of them. This would be my first time at this Michelin recommended, seafood focused bar, in the Fraserhood.
They have been here for two years, taking over Say Mercy, sister restaurant to The Mackenzie Room. The layout has seats running down the right of the room and the bar and open kitchen down the left. This is an intimate space with incredibly hospitable staff.
We started with a couple of drinks, as they have a handsome, martini forward menu. I prefer savoury cocktails so ordered the 4194 with Hendrick’s gin, dry vermouth, allspice, chamomile, and pickled grape. This is the Bravo signature martini recommended alongside half a dozen oysters. It was National Oyster Day, but have already been celebrating, so we opted out.
This was only a messy martini, and not a dirty one, with equal parts brine and citrus juices, savoury and refreshing to pair perfectly with our crudo course below. I especially liked the boozy grapes at the bottom of the glass that ended the drink on a sweeter note.
My second martini was dirty with olive brine and vodka, stirred to chill preserving its silky finish. A classic.
Bar Bravo’s salmon feature is the Mi Cuit of Wild BC Salmon. This is only available until August 15th, 2025. Fresh sliced, sous vide salmon, dressed with hazelnut ajo blanco, garlic scape emulsion, and fraser valley peas & radishes. Soft and gentle, the fish sliced like cake, sweetened by the peas, made salty and tangy sitting in the pool of the cream cheese-like sauce.
However, if you can only pick one salmon dish, let it be the king salmon crudo with ginger & tamari, maple, cucumber, and avocado. This was incredibly satisfying and my favourite dish of the night. The salmon was so lush and silky, highlighted by the ginger spice and sweet maple, and given some crunch from the crispy onion. Each, a well curated and balanced bite that you want all for yourself.
The spencer gulf hiramasa was unique with passionfruit aguachille, gooseberry, and espelette. This was an interesting dressing to pair with the light white fish. A tad overpowering and teetering on dessert with the thicker fruity syrup. It did whet the appetite with its tangier acidic notes.
Our table also really liked the Hokkaido scallops accompanied by apple, cucumber, and crispy fried jalapeño slices. I would advise eating the scallop as is with the freshness of the apple to play off the sweetness of the buttery scallops. The jalapeño slice serves better as a wash, as it really dominated with its spicy heat.
I also really enjoyed the even charring of their octopus in a brava sauce with salsa verde and labneh. The flavour is all in the roast with the acidity in the sauce emboldening it. Another dish I recommend.
The tiger shrimp had a similar profile with the smokey char of the juicy seafood coming through and the lightening of it with refreshing herbs from the green harissa marinade and htipiti.
For something more filling look to the tagliolini prepared with a ground up Humboldt squid bolognese, taggiasca olives, and herb ricotta. It is recommended that you smear and spread the cheese into the mix to evenly coat the pasta. I liked the texture of the softened spun noodles, that was a little stickier with the cheese. The squid was completely lost behind the thicker sauce. The dish was less intense and less salty with it instead of beef, but I would have loved to chew through tender grilled squid on top of the noodles instead. It would have also served as a great way to change the one toned texture of the plate.
The seared scallops were bouncy bites with makrut lime & lemongrass, fregola, and spring vegetables. I got coconut milk from the broth, which gave it a thicker consistency to play off of the meatier chew of the scallop.
I was less excited over the ling cod and found it dry. I did like the sides it came with: a collection of sweet greens and chewy noodles. Fennel & miso beurre blanc, spaetzle, choy, and oyster mushrooms. I would have preferred a broth to have brought it all together, instead of the spaetzle, which iconically was my favourite part of the dish.
And after such a fulsome savoury meal, we could not walk away without indulging our sweet tooth. The day’s dessert special was a mango gel vanilla cheese cake with a graham cracker and coconut crust, and a side of blueberry compote. This was one of the lightest cheesecakes I have ever had, more milky cream than cheese, allowing the jello-like mango layer to really shine with its acidity. I am just not a fan of the texture of dried coconut and found their flakes a distraction from the baked golden crust.
In the completely opposite direction we had the chocolate cremeux with poached rhubarb, milk crisp, and ikura cookie. This one is for the chocolate lovers with its excellent quality cocoa, whipped smooth into a paste that you would lick your spoon clean of. I was intrigued by the fish roe cookie in the description, however, like the squid I was not able to make any of it out, nor would I have known it was there if I didn’t read the menu. It was still nice in theory.
And as an extra special treat we got a taster of Jon’s coffee shot. This is the house made spiked cold brew that reminded me of the famous Sees coffee candies. The table loved it.
In short, I am glad the salmon brought me down in the first place, and I will definitely be back for excellent martinis paired with fantastic seafood. This is such a good spot for easy vibes.
Bar Bravo
4194 Fraser St, Vancouver, BC V5V 4E8
(604) 486-1118
bravovancouver.com
