C Restaurant showcases Northern Divine on the MENU
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Vancouver, BC | C has a confession: they’ve had a little work done. Not a face-lift, just some nipping and tucking. Harry Kambolis’ celebrated restaurant has a new patio cocktail lounge with comfy sofas and a brand-spanking-new bar, that also features a BBQ. Chef Lee Humphries has designed a new tapas menu that’s light and breezy, and perfect for summertime noshing: tea-cured Hawkshaw salmon with pickled shallots and tomato jam ($6), squid with pea, mint, parmesan, lemon and olive oil ($6) and a lamb chop with saffron cous cous and raisin jus ($6). C is also proud to present Northern Divine Caviar, with traditional garnishes served in oyster shells ($150). The sustainable caviar is from Target Marine in Sechelt. “It’s ethical luxury, pearlized,” says Kambolis.
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