With its proximity to the ocean, Vancouver is an ideal home for a world-class seafood restaurant like C.  A founding member of the sustainably focused Ocean Wise program, this restaurant is also mindful about how they take from the ocean.  Executive Chef Nicolas Hipperson, openly a member of the LGBT community, certainly shifted gears from his Saskatchewan prairie roots.  We had the pleasure of meeting him when we visited his restaurant for dinner.

They started us off with the Octopus "Panzanella" Salad with smoked tomato, toasted bread, and chorizo.  The octopus comes in the form of tender discs of sliced tentacle, and the uniquely flavoured octopus ink dressing that also happens to turn your tongue black!

Next we were treated to the Lobster Bisque with poached lobster, crème fraiche, and preserved lemon.  The only thing more delicious than the rich and creamy bisque was the bisque-infused lobster meat.  If ever food could induce an orgasm, this is the dish to do it.

For our main dish, we were each treated to a plate of Roasted Sablefish with fingerling potatoes, basil mayo, saffron sauce, pacific octopus, and artichokes.  You don’t just eat this dish, you explore it, by combining the different meats and vegetables with the 3 different sauces.

Dessert was another chance to combine different elements together, with a selection of chocolate mousse, ice cream, and other sweets surrounded by a ring of icing sugar, maple sugar, and chocolate powder.

C Restaurant makes it hard to do flavours justice with words alone – even better when paired with wine to complement those flavours.  I can only encourage you to "sea" for yourself!