In the Photos: From Top to Bottom: Front entrance; Robert Davidson sculpture in foyer; public relations representative Nathan Fong and Barbara Inglis, one of the Fraîche ownering partners; dining room interior; bartender and cocktails; three room details; Chef Wayne Martin and staff; three details of the open kitchen; two details from the restaurant's art collection; Dungeness crabcake; detail from cocktail list; arctic char with bacon brie ravioli; veal chop; outdoor signage. All food shots and photos of signage and Chef Clark by Dean Sanderson.
The following information is not CityFood editorial comment, but details provided by the company which we are making available to you because they are not yet provided on the restaurant's own website. For additional information click here.
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Background
Set high atop the mountain edge of the North Shore, this new 70 seat restaurant commands sweeping views of the Lower Mainland, from Mount Baker in the east to Point Atkinson on the West.
Guests enter through tinted glass doors onto a spectacular 500 pound solid bronze Haida sculpture designed by internationally renowned British Columbia First Nations artist, Robert Davidson.
The dining room is bathed in muted earth tones with an accent wall of raspberry framing the featured open kitchen. The natural colours and clean-lined furniture of high-back espresso leather chairs and mocha-toned tablecloths, create a delicate balance contrasting to the impressive panoramic vista below through the expansive wrap around picture windows.
Chef Wayne Martin’s relaxed and comforting menu will highlight fresh, seasonal and regional cuisine, which Martin reflects as “renewed neighbourhood classics.”
Accompanying Wayne on this new project is Mary Ann Masney as General Manager and Wine Director who most recently resided at Quail’s Gate Winery Restaurant, Araxi in Whistler, The Wedgewood Hotel and The Four Seasons Hotel chain.
An all day feature of Fraîche, will be their Fraîche express coffee bar and takeout which will be open from 7:30 a.m. to 3 p.m.
Additional Information:
8 Bar seats
62 Dining room seats
70 seats total
Hours:
Dinner Tuesday to Sunday 5 to 10
Brunch Saturday and Sunday 11 to 3
Closed Monday
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Fraîche Menu
Starters
Roasted Celery Root Soup with Truffle Pesto
Organic Chicken Noodle Soup
Dungeness Crab Cake with Smoked Salmon and Corn Chowder
Kunamono Oysters in the Half Shell, Crisp Apple and Prosecco Mignonette
Warm Goat Cheese Salad, Baby Arugula, White Asparagus Coulis,
Tomato Oregano Vinaigrette
Pan Seared Quebec Foie Gras, Sundried Cherry Ragout,
Maple and Balsamic Reduction
Roasted Beet Root Salad, Mache, Toasted Almonds, Gorgonzola
Fraîche Classic Caesar Salad, Parmesan Ciabatta Crisp, Pancetta
Seasonal Green Salad, Pomegranate Vinaigrette
Main Courses
Seared Sablefish with Warm Fingerling and French Bean Salad,
Braised Fennel, Citrus Sauce
Grilled Bone-in New York Steak, Handcut Frites, Cauliflower Gratin, Garlic Jus
Seared Rare Ahi Tuna, Pickled Beets, Mustard Greens, Violet Mustard Vinaigrette
Lemon Herb Marinated Lamb Rack, Lamb and Potato Hash, Rosemary Jus
Grilled Milk Fed Veal Chop, Horseradish Potato Galette, Black Trumpet Mushrooms
Pan Seared Baja Scallops, Chorizo Risotto, Pearl Onions
Butter Poached Lobster, Yukon Gold Potato Puree, Basil Butter Sauce
Slow Roasted Duck Breast with Black Lentils and Truffled Carrots
Parpadelle with Butter Roasted Mushrooms and Artichokes, Chives
Arctic Char, Caramelized Onion, Bacon and Brie Ravioli, Chicken Jus
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Fraîche Cocktail List - Winter 2008
Martinis
Hpnotiq View
Hpnotiq liqueur, vodka, lemon-lime soda, splash of grenadine
Pamatini
Absolut vodka, Pama pomegranite liqueur, fresh lemon juice, dash prosecco
Caramel Apple
Vodka, Sour Apple Liqueur, Butter Ripple Schnapps
Raspberry Fraîche
Vodka, Raspberry liqueur, raspberry puree, and fresh lemonade
The Classic
Premium vodka or gin, dry vermouth, garnished with olive, onion, or a twist
Cocktails
Ocean Sunset
Gin, lemon-lime soda, orange juice, splash of grenadine
Blue Bay You
Bacardi Rum, blue curacao, soda and lemonade
Raspberry Mojito
Havana Rum, raspberry liqueur, and soda muddled with mint, sugar and lime
The Cosmo Cocktail
absolut vodka, Cointreau, cranberry juice, soda and lemon-lime soda
Caesar
vodka, clamato, worcestershire, tabasco, garnished with pickled green beans
Specialty Coffee
Higher Intelligentsia
Bailey’s Irish Cream, Kahlua, Frangelico coffee whipped cream chocolate shavings
Blueberry Tea
Amaretto Di Saronno, Grand Marnier and Orange flavoured tea
Chocolate Moonlight
Grand Marnier, dark creme de cacao, coffee and splash of Bailey’s
Spanish Twist
Kahlua, Brandy and coffee topped with whipped cream and a drizzle of butter ripple schnapps
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Chef Wayne MartinToronto born restauranteur and chef Wayne Martin opened CRAVE on Main May 2006, after spending some 16 years with the Four Seasons Hotel Group. With the internationally famed hotel chain, Chef Martin moved through the ranks starting from the Four Seasons Resort Nevis in the West Indies to hotels in Austin, Atlanta and in 2003 to the position of Executive Chef at the Four Seasons Vancouver. Missing the intimacy of cooking in the kitchen, Chef Martin opened his new upscale bistro diner which serves what Martin calls “renewed classics,” which is comfort food at its best showcasing fresh, seasonal, regional and organic farmer’s market ingredients.
Fraîche marks Martin’s second restaurant which will feature what he calls “North Shore comfort food” or redefined classics with the premise on cooking regional and seasonally.
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Mary Ann Masney Restaurant Director and Wine Director Mary Ann Masney grew up in the world of hospitality; her father owned and operated a small hotel just outside Windsor, Ontario for almost forty years. Since embarking on her own professional service path, her career has flourished leading her through many of the country’s most prominent luxury hotels and fine dining restaurants.
In Toronto she supervised Biffi Bistro, Pronto Ristorante and Centro Grill & Wine Bar before moving to Whistler, to manage both Il Caminetto and La Rua. Masney held the position of Restaurants Manager, for the Four Seasons Hotel Group in three cities; Vancouver, Tokyo and Toronto. In Vancouver, Masney was Restaurant Director at the Pan Pacific Hotel and was Food & Beverage manager at the Wedgewood Hotel, where she was presented with an Outstanding Service Award, by Vancouver Magazine. Recently, back in Toronto she spent three years as General Manager of Prego Della Piazza Restaurant. Most recently she was the manager for the restaurant at Quail’s Gate Winery and assisted in the development of their new tasting room and Private Dining Room.
Masney’s knowledge of wines runs deep with tutelage from both Toronto’s Academie du Vin and the Vancouver Wine Academy.
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Fraîche2240 Chippendale Road
West Vancouver, BC
T: 604.925.7595
www.fraicherestaurant.caDirections:
Going north, take the West Vancouver exit off the Lion’s Gate Bridge and turn right onto Taylor Way up the hill to the Upper Levels Highway. Turn left at the highway going West and take the 21st Street exit. Turn right onto 21st Street (which is actually Westhill) and follow up Westhill through the residential area till Chippendale Road at the top. Turn left and drive approximately 4 to 5 blocks.
Free underground parking below the restaurant or street parking
