Vancouver Magazine

Manager/owner Bob Dawson and Chef/ owner Rolf Gunther ensure all runs smoothly in their separate domains. Don’t miss the selection of oysters, raw with champagne vinaigrette, baked Rockefeller style, or broiled with a spicy salsa. For an entrée try the Rim Rock Trio of black cod, ahi tuna, and prawns; meat lovers are well taken care of with the mixed grill of lamb, beef tenderloin, and caribou, or the 10-ounce ribeye with gorgonzola butter. The wine list is extensive and there’s an interesting cocktail and scotch selection.