Indulge, and enjoy the perfect pairing of fresh shucked oysters with housemade sauces and refreshing Oyster Bay Sauvignon Blanc.
$19 for a glass of wine & ½ dozen oysters
$55 for a bottle of wine and a dozen oysters
Available through the month of April.
CARDERO'S COAL HARBOUR
MARINA AND STANLEY PARK VIEWS
Located on the East side of the Westin Bayshore Hotel in Coal Harbour Marina, Cardero’s sits on the north end of Cardero and Nicola Streets.
Featuring live music every night from 8:30PM, and also 3-6PM every weekend – join us at our Marine Pub!
Join us on the water in Coal Harbour for Happy Hour Monday – Friday from 3PM-6PM in our marina side pub.
Enjoy unique snacks for $10 and under, pints of Stanley Park Beer, House red or white and highball drinks for $5.
View the full menu here
- General Manager: Eva Gates
- Manager: Eddy Dino
- Manager: Lynn Catapia
- Manager: Ronnie Teti
- Event Coordinator: Theresa Lim
- Executive Chef: Jason Kleinfeld
- Executive Sous Chef: Regan D'Silva
- Sous Chef: Kevin Walker
- Sous Chef: Neil Fraser
- Sous Chef: Sic Kim
Executive Chef Jason Kleinfeld
“Keep it simple, fresh and make sure it tastes good!”
Those few words epitomize Chef Jason Kleinfeld’s philosophy on food and cooking. Since its inception in 2000, Jason lead the kitchen at The Sandbar Seafood Restaurant, fine-tuning the menu of one of Vancouver’s finest seafood eateries.
Kleinfeld began his culinary career after an apprenticeship at Vancouver’s BCIT and VCC. In 1986, recognizing he needed genuine restaurant experience, Kleinfeld accepted an entry level position at the Boathouse Restaurant in Coal Harbour (where Cardero’s now stands).
In the next few years that followed, Jason further developed his skills and talent in some of Vancouver’s best seafood restaurants. In 1996 he began his career with the Sequoia Company of Restaurants as the Sous Chef at Cardero’s Restaurant under Executive Chef at the time, Annabelle Leslie. When the Sandbar Seafood Restaurant opened on Granville Island in 2000, Jason was a natural choice for Executive Chef. For 10 years Jason lead their kitchen to become one of Vancouver’s most renowned seafood restaurants.