Ohh Oysters

For the month of April join us for our Ohh Oysters promotion featuring Oyster Bay Sauvignon Blanc and fresh shucked Oysters.

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

Hoshi Sushi

The Sandbar is excited to announce that we are relocating our very popular sushi bar to the main floor of the restaurant.

During the renovation Hoshi Sushi will temporarily be closed starting March 31st.

Master Sushi Chef, Tsutomu Hoshi is looking forward to the newly built sushi bar and getting back to making some of Vancouver’s freshest sushi.

Check back soon for more information regarding the
re-opening.

Live Music

Sunday-Thursday

Sunday- Thursday join us for Live Music. Enjoy Vancouver freshest seafood or sip on one of our signature cocktails while you listen to our live pianist, Kelly Crowe.

Kelly Crowe is a class act with a vast repertoire covering pop and jazz standards. Kelly is beautifully suited to the upscale venues in which he has been a popular and regular performer for almost 30 years.

While The Sandbar undergoes minor renovations our weekend live music has been postponed until further notice.

 

 

Happy Hour

Join us for Happy Hour Monday-Friday from 3PM-6PM available in the lounge or at the bar. Our specialty happy hour bites include succulent seafood and other popular sharing items certain to please any palate. For drinks we offer $5 glasses of red or white, Granville Island Draft and highballs. We look forward to seeing you soon.

 

See the full menu here

Your Hosts
  • General Manager:   Scott Garrett

  • Manager:   Christian Nowak
  • Manager:   Kenny Foufas
  • Manager:   Matthieu Grimaud
  • Manager:   Nouria Gagne

  • Event Coordinator:   Vanessa Lucena

  • Executive Chef:   Cooper Green
  • Master Sushi Chef:   Hoshi Tsutomu

  • Sous Chef:   Mel Belrose-Adams
  • Sous Chef:   Patrick Guay
  • Sous Chef:   Peter Allen

Executive Chef Cooper Green

Cooper began his culinary career at the age of 15, where he worked at the Earls Restaurant franchise. He started as a dishwasher, and then worked his way up to a Day Coach. After 6 years with the successful restaurant chain, Cooper attended the Pacific Institute of Culinary Arts, right at the entrance of Vancouver’s famous Granville Island. After graduation, Cooper went on to work in some of Vancouver’s top restaurants such as: Cin Cin and Hotel Vancouver.

After completing his Red Seal certification, Cooper ventured to Chiang Mai, Thailand to further his knowledge of the culinary arts overseas. A traveller at heart, he worked his way to the tropical islands of Whitsunday Islands in the heart of the Great Barrier Reef in Queensland Australia. After several years of culinary adventures, Cooper got married and moved to Victoria BC with his wife. For the next 3 years, he worked at Truffles Inspired Catering, Victoria’s largest and best catering establishment. Working in all 3 of their locations, Cooper played a significant leadership part as a Sous Chef to help grow their business through leading quality and consistency.

After 4 years on Vancouver Island, he moved back to the mainland and helped open Lakeside Beach Club at Cultus Lake. Cooper brings his strong foundation in classic cooking and Italian inspired cuisine to the Sandbar Seafood Restaurant. We are ecstatic to have Chef Cooper Green join our team of sous chefs and managers.