Larger Map and Satellite Images near Burrard Street, Vancouver beyond restaurant + lounge Cuisine: Not Yet Specified Address: 1015 Burrard Street, Vancouver, BC V6Z 1Y5 (Near: Comox & Burrard) Phone: 604 684 3474 NEWText Message a Friend about beyond restaurant + lounge Email a friend about beyond restaurant + lounge see beyond restaurant + lounge on your cell phone Hours of Operation: Monday Tuesday Wednesday Thursday Friday Saturday Sunday 6:30am-9:30pm Lounge open till midnight 6:30am-9:30pm Lounge open till midnight 6:30am-9:30pm Lounge open till midnight 6:30am-10:00pm Lounge open till midnight 6:30am-9:30pm 6:30am-10:00pm Lounge open till midnight 6:30am-10:00pm Lounge open till midnight 6:30am-9:30pm Lounge open till midnight Description Located in the heart of Vancouver's West End, beyond is the new scene to be seen. A winning combination of casual elegance, West Coast charm and vibrant cuisine makes beyond the perfect downtown location for any occasion. Taking VancouverÂ’s cuisine beyond conventional standards, Executive Chef Cale Gault has crafted a Progressive West Coast menu with a focus on local and seasonal favourites. Including a variety of organic and Ocean Wise ingredients, Chef Cale creatively combines sustainable with sensational. Complimenting the menu, beyondÂ’s wine program offers an extensive collection of organic and un-oaked selections, hard to find gems and local favourites. Our new portable & interactive wine tablet makes wine selection a breeze, providing detailed information for every item on our award-winning list. Locate the specific vineyard your wine hails from and access tasting notes, vintage charts and soil conditions.

Current Quality Rating: N/A ( votes)

beyond restaurant + lounge Dinner Entrees A1. lamb trio - double-cut rack chop with iman bayaldi house made merguez with goat’s cheese pommes puree grilled chermoula cheeks with honey glazed carrots 24 A2. roasted, wild spring salmon tournedo - chanterelle mushrooms, grilled fingerling potatoes & smoked garlic 24 A3. red braised beef shortribs - kimchi ‘cabbage roll’ & tobacco onions 22 A4. vegetarian meatloaf - roasted shallot core, goat’s cheese pommes puree, ruby chard & white miso gravy 18 A5. dry-aged, natural ribeye steak - hand-cut french fries, watercress greens & shimiji mushrooms 30 A6. mafalda pasta - slow-cooked cornish hen, house-smoked bacon, long stem artichokes & pommery mustard sauce 19 A7. roasted, free range chicken breast - spring peas, potatoes, morels, fresh thyme butter, natural jus 25 A8. berkshire porchetta roast - root vegetable spheres, crackling, baby arugula & fennel pollen vinaigrette 23 A9. grilled pacific halibut escalope - cous cous, preserved citrus fruits, raita & pistachios 25 A10. kurobuta bacon-wrapped jumbo pacific scallop - soba noodles, toasted pine kernels, edamame, ginger bisque 27 back to top Dinner Starters B1. garden salad - land & water grown organic lettuces, root curls & flowers, pear vinaigrette 7 B2. rare-seared bigeye tuna tataki - red wakami salad, daikon, oroshi, seaweed caviar 12 B3. snails - house-smoked kurobuta bacon, cipollini onions, quail yolk ravioli & warm batard 12 B4. heirloom tomato tartare - mozzarella di bufala, extra virgin olive oil & balsamic pearls 11 B5. smoked wild salmon - warm potato waffle, herbed sour cream, lemon & dill 11 B6. caear salad - baby gems, focaccia croutons, fresh lemon, shaved parmigiano reggiano & white anchovy tempura 9 B7. foie gras parfait - grilled orange brioche, okanagan apricots & sweet onion marmalade 15 B8. fresh dungeness crab with yogurt & avocado - spring carrot & mango gelee 14 B9. mini, house-made merguez corn dogs - warm mustard sauce and lamb’s lettuce 11 B10. forno-baked pissaladiere - classic, thin crusted tart of melted onions, black olives, goat’s cheese & baby arugula 10 B11. chilled lobster sous vide - quinoa, white peach bellini, orange balsamic crema 14 back to top Lunch Menu C1. pacific seafood chowder - 7 C2. peking duck spring rolls - 8 C3. sweet potato fries - 8 C4. tomato & bocconcini skewers - 9 C5. crispy pacific squid - 11 C6. organic garden greens - 7 C7. cobb salad - 12 C8. rare seared bigeye tuna - 14 C9. spinach & rock shrimp salad - 14 C10. classic caesar - 7 C11. vietnamese salad roll - 14 C12. three egg omelette - 9 C13. classic eggs benedict - 11 C14. smoked salmon benedict - 13 C15. egg white frittata - 10 C16. thin crust pizzas - 10-13 C17. blue goose cattle co. organic beef burger - house made, dragged through the garden, on a warm ciabatta bun 12 C18. bbq chicken burger - grilled chicken breast, chipolte bbq sauce, on a warm ciabatta bun 12 C19. prime rib beef dip - smoked garlic mayonnaise, swiss cheese, tobacco onions & aus jus 14 C20. chicken curry salad - free range chicken, madras curry mayonnaise, croissant 12 C21. cultus lake corned beef reuben - 12 C22. wild mushroom & goat’s cheese - 12 C23. mafalda pasta - west coast seafood & tomato ragout 18 C24. grilled wild salmon filet - quinoa grain salad, roasted tomato tartare, raita & preserved citrus fruits 12 C25. beer battered halibut & chips - sea asparagus tartar sauce, fresh lemon & coleslaw 12-16 C26. steak-frites - 8oz striploin steak, marinated shimiji mushrooms, french fries & watercress salad 18 C27. vegetable yakisoba - quick fried noodles with vegetables 11 C28. curried chicken - coconut basmati rice, chutney, tender chicken & naan bread 15 back to top absolute spa cuisine - indulgent taste guilt free D1. organic beef carpaccio (starter) - comet’s tail crust, white truffle, arugula protein: 27g; carbohydrates: 1.44g; fiber: .22g; fat: 12g; saturated fat: 5.5mg; trans fats: 00; cholesterol: 69mg; vitamin C: 1mg; vitamin D: .14; vitamin B12: 1.24mcg; calcium: 251mg; sodium: 935mg; potassium: 352mg; zinc: 4mg; iron: 2mg 13 D2. iced sport prawns (starter) - heirloom tomato protein: 24g; carbohydrates: 11g; fiber: 2g; fat: 2.26g; saturated fat: 0.44mg; trans fats: 00; cholesterol: 170 mg; vitamin C: 23mg; vitamin D: 4mg; vitamin B12: 1mcg; calcium: 88mg; sodium: 821mg; potassium: 519mg; zinc: 1.55mg; iron: 3.20 mg 14 D3. roasted pacific halibut filet (entree) - sauteed summer leaves with truffled okanagan apricots protein: 33.28g; carbohydrates: 25.25g; fiber: 3.23g; fat: 13g; saturated fat: 1.50mg; trans fats: 00; cholesterol: 45mg; vitamin C: 18mg; vitamin D: 21mg; vitamin B12: 2mcg; calcium: 182mg; sodium: 171mg; potassium: 1390mg; zinc: 1.23mg; iron: 4mg 22 D4. sous vide venison loin (entree) - date crust with quinoa salad, micro greens protein: 41g; carbohydrates: 68g; fiber: 6.5g; fat: 13g; saturated fat: 2g; trans fats: 00g; cholesterol: 29mg; vitamin C: 4mg; vitamin D: 00; vitamin B12: 00; calcium: 70mg; sodium: 765mg; potassium: 759mg; zinc: 2mg; iron: 9mg 24 D5. yogurt semi freddo (dessert) - poached local red plums with slivered pistachio total calories: 273; protein: 7g; carbohydrates: 54g; fiber: 2.5g; fat: 5g; saturated fat: 1g; trans fats: 00; cholesterol: 3mg; vitamin C: 10mg; vitamin D: 00; vitamin B: 0mcg; calcium: 137mg; sodium: 69mg; potassium: 484mg; zinc: 1mg; iron: 1.5mg 6 back to top