Earls Ambleside Beach Fires Up the Grill

Earls Ambleside Beach Fires Up the Grill

Earls Ambleside Beach fires up the grills on May 9th with a new menu created with this specific seaside location in mind with a focus on light, fresh, healthy ingredients to be enjoyed year-round. All the delicious new dishes were created by Culinary Development Chef David Wong and will be managed day-to-day by Head Chef, Simon Zanotto. In an effort to reduce unnecessary waste, Earls Ambleside Beach is eliminating disposable plastic straws in its drinks entirely and will only offer guests compostable straws to guests upon request.

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Earls Ambleside Beach Lounge Interiors
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Earls Ambleside Beach Dining Area

Continuing Vancouver’s reputation as an incredibly vegetarian/vegan city, this Earls will be the first to offer a permanent plant-based menu section with seven vegan-friendly options such as Crispy Tofu Tacos, Vegan Hunan Kung Pao and Vegan Korean Bibimbap.

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Avocado Toast with Radishes
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Inspired Tofu Bowl
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Tofu Tacos with Fries and Hot Sauce

On weekends, diners can enjoy an expanded brunch menu from 9am, tempting guests with items such as the Grilled Avocado Brunch Bowl and a new Smoothie Bowl. Brunch Happy Hour will also be offered on weekends from 9am-11am with all dishes discounted to $8, in case you needed an excuse to get out of bed early!

Enjoy your meals surrounded by commissioned artworks from local artists, including Andy Dixon, Fiona Ackerman, Ben Skinner, and  THRIVE Art Studio.

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The Wine of Earls Ambleside Beach
The wine menu, curated specifically for Earls Ambleside Beach by local wine educator and Earls’ Sommelier David Stansfield, presents cool local wines alongside iconic international producers. It is also the first Earls in Western Canada to offer a Reserve selection of world famous bottles with daily selections offered by Coravin.

Earls Ambleside Beach additionally features expanded by-the-glass and sparkling wine offerings. Sparkling wines will be served in a unique, premium, sparkling wine glass specific to the location. Sparkling highlights include local rosé Narrative XC Method by Okanagan Crush Pad as a by-the-glass option alongside chilled, sparkling red Cleto Chiarli Lambrusco di Sorbara, and magnums of Bollinger’s Special Cuvée Champagne.

Local wines feature prominently on the broader list, with 16 different BC producers and wines like Unsworth Vineyards Pinot Gris, Poplar Grove Blanc de Noirs Rosé, and Le Vieux Pin Cuvée Violette Syrah, in addition to the Narrative XC Method, all proudly represented.

Only available at two Earls locations in Canada, the Reserve Menu is an opportunity for diners to enjoy world-famous international wines and iconic BC wines in very limited quantities. It presents a rotating selection of 8-12 bottles, including large format options, available for between $250-$1000 per bottle. Everyday diners looking for a taste of something special can enjoy a glass from the Reserve selection served by Coravin and rotated each week.

With an exclusive selection of wines and premium offering set to be available at Earls Ambleside Beach, loyal diners and new customers will have something exciting to discover at each visit.

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Earl’s Cocktails Handbottled

The Beverages at Earls Ambleside Beach
Beverage Director Cameron Bogue has developed a distinct beverage menu for Earls Ambleside Beach, consisting of classic cocktails such as the Manhattan, Vancouver (a twist on a Manhattan), and the Toronto (a hipster twist on an Old Fashioned). New classics and house specialities will include a Spanish Gin and Tonic, Frozen Pink Lemonade, Paper Plane and Jasmine cocktails and craft cocktails will be infused with seasonal ingredients. Draft and bottled beer from local and international breweries will be available alongside signature Rhino Pale Ale and Lager.

The most notable aspect of the beverage menu is the introduction of an innovative, five flavour, shelf-stable bottled cocktail range – the first of its size and kind in Vancouver – that will be bottled in front of guests daily. The fun, refreshing cocktails were developed in partnership with internationally renowned bartenders Iain Griffiths and Kelsey Ramage of Trash Tiki (London/Toronto) with emphasis on reducing the environmental impact of the beverage program and its operations.

Bottled in front of guests daily, flavours include the Melon Ball, El Diablo, Banana Daiquiri, Corpse Reviver and Ward 8 at $9 per bottle ($5 at Happy Hour). Cocktails will be available in a 4-pack at $29 ($20 at Happy Hour).