Menu to Taste

Botanist Bar

Pacific Northwest, Contemporary Canadian · Vancouver · Chef Hector Laguna

A Michelin-recommended venue ranked among North America's 50 Best Bars, Botanist in Vancouver is led by executive chef Hector Laguna. The kitchen serves Pacific Northwest cuisine focused on regional seafood and Fraser Valley produce, featuring hand-cut tagliatelle with wild mushroom ragout.

1038 Canada Pl, Vancouver, BC V6C 0B9, Canada, Vancouver

  • #38 North America's 50 Best Bars 2026

Menu

Dishes

  • Two-Course Lunch Special (49) — A curated two-course lunch to match the city's rhythm. Choose a starter and main, or a main and dessert. Available Monday to Friday, 11:30am - 1:30pm (excluding holidays).
  • Spring Shoot Salad — Black truffles, bee pollen, brown butter shiitake, fennel, celery
  • Pan-Seared Squid — Onion nage, radishes, pickled vegetables, chili oil, bagna cauda
  • Black Pepper-Crusted Salmon — Smoked buttermilk, potato, peas, kohlrabi, salmon roe
  • Pan-Seared Flank Steak — Potato dauphine, green asparagus, green peppercorn jus
  • Roasted Maitake Mushrooms — Sunchokes, celeriac, onion jus
  • Cara Cara Orange Cremeux — Molasses cake, ginger ice cream, curaçao crème anglaise
  • Miso Milk Chocolate Mousse — Miso caramel, sesame crumble, black sesame semifreddo
  • Hand-Cut Tagliatelle (27) — Foraged mushrooms, mushroom soil, crispy piave
  • Spring Shoot Salad (26) — Black truffles, bee pollen, brown butter shiitake, fennel, celery

Set Menu

  • 'We'll Take it From Here' Six-Course Tasting Menu (178) — Per person for the entire table. Wine pairings additional +$89. Premium wine pairings additional +$179.

Cocktails

  • House Caesar (20) — Vodka, house caesar mix, toon’s hot sauce, celery bitters, seasonal garnish
  • Velvet Morning (20) — Reposado tequila, chilled espresso, sherry, cream, spices, cocoa
  • Bergamot & Bubbles (22) — Vodka, earl grey, elderberry, chamomile, lemon, milk wash, bubbles
  • Cactus Kiss (23) — Blanco tequila, prickly pear, ginger, cointreau, lime, sage
  • Bartender’s Whimsy (20) — A rotating selection based on seasonal flavours and favourites. Crafted with love by the Botanist Bar team.
  • Inspector Clouseau (22) — Blanco Tequila, Aperol, Peach, Verbena, Lemon and Lime, Clarified Milk, Sorrel
  • Duck Duck Goose (45) — Japanese whisky fat washed with foie gras, sweet vermouth, pear, prune, saline, bitters
  • Inspector Clouseau (22) — Blanco tequila, aperol, peach, verbena, lemon and lime, clarified milk, sorrel
  • Beekeeper (22) — Canadian 100% rye whisky, honey, lemon, candy cap mushrooms, yellow chartreuse
  • Duck Duck Goose (45) — Japanese whisky fat washed with foie gras, sweet vermouth, pear, date, saline, bitters

Wines

  • Kopke, 20 Year Tawny (Glass) (21) — Vila Nova de Gaia, Portugal
  • Château Suduiraut, Sauternes (Glass) (35) — Bordeaux, France
  • Krug Grande Cuvée 172ème Édition Champagne (Glass) (110) — NV, Champagne, France
  • Ruinart Brut Champagne (Glass) (55) — NV, Champagne, France
  • Pere Mata Cupada Rose Cava (Glass) (25) — 21, Catalunya, Spain
  • Apara Riesling (Glass) (21) — 22, Okanagan Valley, BC
  • Cantina Terlan Tradition Pinot Grigio (Glass) (25) — 24, Alto Adige, Italy
  • Ceretto Arneis (Glass) (27) — 22, Langhe, Tuscany
  • Renaissance Magie des Caillottes Sauvignon Blanc (Glass) (30) — 23
  • Leko Chardonnay (Glass) (30) — 22, Adelaide Hills, Australia

The Experience

A theatrical room with garden or terrace dining. The meal is structured around a wine pairing. A good fit for a romantic evening.

  • Occasion: Romantic
  • Atmosphere: Theatrical
  • Format: Wine pairing
  • Setting: Garden / terrace

Phone: +1 604-695-5500

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