GRUB
on main st.
hours
dinner
sun -mon: 5 -9 pm
thu - sat: 5 -10 pm
menu
menu
starter
warm roasted vegetable and goats cheese salad (Vegetarian, gf)
zucchini, red pepper, fennel, asparagus, french beans, tomato, herbed goats cheese, artisan greens, crushed cashew
12
Caramelized onion puff pastry tartlet (vegetarian)
garlic confit, brie, crispy onion, figs, balsamic reduction
12
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
socca (vegan, GF)
chickpea flat bread, hummus, baba ganoush, cashew pate, scallion chutney, lebanese olives, pickles
12
pork belly (gf)
grilled artisan lettuce, slow braised pork belly, bacon vinaigrette, cherry tomato, egg, grana padano
13
7 spice ahi tuna tacos (gf)
smoky corn salsa, pickled cabbage, greens, smoked tomato emulsion, avocado
14
entrees
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan at request
20
scallops
seared local scallops, south asian crab fried rice, tomato coulis, greens
25
8oz NY strip loin (gf)
Aged cheddar potato pave, peppercorn jus
28
lamb sirloin (gf)
roasted butternut squash, candied roma tomato with ginger, cardamom yogurt, crispy onion
27
arctic char fillet (gf)
grilled tiger shrimps, cardamon scented rice cake, tomato lime coconut curry
25
ling cod (gf)
pan fried with lemon potato, and pernod scented lobster butter cream sauce
27
duck (gf)
cinnamon dusted brome lake duck breast, yam and parmesan galette, pomegranate jus
26
fried gnocchi
brussel sprouts, cherry tomato, sweet peas and corn
19
moussaka (vegan, gf)
lentil and pecan, cashew potato béchamel, smoked tomato jus, cucumber tomato salad
20
Desserts
lemon semifreddo
with summer berries and brown sugar crumble
8
flourless chocolate cake (gf)
with sour cherry compote and maple creme fraiche
8
creme brulee (sold out)
please ask your server for today’s flavour
6
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
8
wine
6 oz / 9 oz / bottle
reds
pentage hiatus (2013, bc) 11.5 / 17.5 / 48
a blend of cabernet sauvignon, cabernet franc, merlot and malbec with aromas of sweet plums and ripe cherries mingled with notes of herbs and spices
kettle valley shiraz (2015, bc) 10.5 / 16 / 42
aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed
whites
orofino white bridge (2018, bc) 10.5 / 16 / 42
a blend of pinot gris, muscat and riesling with aromas of tree ripened orchard fruit and orange blossom
kettle valley pinot gris (2019, bc) 12 / 18 / 48
beautiful salmon colour, flavourful, aromatic, full bodied, spicy finish (staff favourite!)
astrolabe sauvignon blanc (2020, new zealand) 12 / 18 / 48
aromas of lemon grass & elderflower, succulent white peach, green tea & Citrus flavours
rose
orofino cabernet franc rose (2019, BC) 11.5 / 17 / 44
versatile and aromatic with flavours of red fruits and a classic herbal edge
pentage rose (2020, bc) 12 / 18 / 48
Field blend with aromas of wild strawberry, rhubarb and cranberry
bubbles
lamarca prosecco (italy) 11 / 42
beer and cider
on tap
Strange fellows talisman pale ale – 7
brassneck klutz kolsch – 7
bottles and cans
alhambra spanish lager – 7
33 acres ipa – 7
mayne island damson plum forager – 7
lonetree ginger apple dry cider – 7
cocktails
mary – 12
bourbon, campari, sweet vermouth, pear juice, asian pear
katherine – 12
vodka, chartreuse, lime juice, cucumber, mint
dorothy – 12
tequila, lime juice, grapefruit juice, jalapeno
empress reviver – 13
empress gin, lillet blanc, cointreau, lemon juice, and a splash of absinthe
classic cocktails – 12
ask your server
To ensure the safety of our guests and staff we have implemented the following procedures
– all our staff members are wearing masks at all time
– we have limited our tables to a maximum of six tables inside that are 6ft. apart
– keeping contact information of every table to allow contact tracing
– screening of every staff member for symptoms and and conducting temperature checks at the beginning of every shift
– hand sanitizers are available in the restaurant
– enhanced cleaning protocols to ensure frequent cleaning of all high-touch areas and washrooms
– our tables will not be set up with anything until guests sit down and order
– all tables, chairs and benches are sanitized after every customer
– menus are visible on black boards, on our website and disposable menus are available if needed
– usage of pre-rolled cutlery and disposable napkins
– we encourage guests to pay with credit or debit cards instead of using cash. we do not keep any change onsite.
– the number of staff members are limited to a minimum
menu
starter
warm roasted vegetable and goats cheese salad (Vegetarian, gf)
zucchini, red pepper, fennel, asparagus, french beans, tomato, herbed goats cheese, artisan greens, crushed cashew
12
Caramelized onion puff pastry tartlet (vegetarian)
garlic confit, brie, crispy onion, figs, balsamic reduction
12
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
socca (vegan, GF)
chickpea flat bread, hummus, baba ganoush, cashew pate, lebanese olives, pickles
12
pork belly (gf)
grilled romaine, slow braised pork belly, caper aioli, cherry tomato, egg, grana padano
13
7 spice ahi tuna tacos (gf)
smoky corn salsa, pickled cabbage, greens, smoked tomato emulsion, avocado
14
entrees
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan at request
20
scallops
seared local scallops, south asian crab fried rice, tomato coulis, greens
25
8oz NY strip loin (gf)
Aged cheddar potato pave, peppercorn jus
28
lamb sirloin (gf)
roasted butternut squash, candied roma tomato with ginger, cardamom yogurt, crispy onion
27
arctic char fillet (gf)
grilled tiger shrimps, cardamon scented rice cake, tomato lime coconut curry
25
ling cod (gf)
pan fried with lemon potato, and pernod scented lobster butter cream sauce
26
duck (gf)
cinnamon dusted brome lake duck breast, creamy mushroom gnocchi with port, grilled figs
26
fried gnocchi (vegan)
brussel sprouts, asparagus, cherry tomato, sweet peas and corn, crushed cashew
19
moussaka (vegan, gf)
lentil and pecan, cashew potato béchamel, smoked tomato jus, cucumber tomato salad
20
Desserts
lemon semifreddo
with summer berries and brown sugar crumble
8
flourless chocolate cake (gf)
with sour cherry compote and maple creme fraiche
8
creme brulee (sold out)
please ask your server for today’s flavour
6
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
8
wine
6 oz / 9 oz / bottle
reds
pentage hiatus (2013, bc) 11.5 / 17.5 / 48
a blend of cabernet sauvignon, cabernet franc, merlot and malbec with aromas of sweet plums and ripe cherries mingled with notes of herbs and spices
kettle valley shiraz (2015, bc) 10.5 / 16 / 42
aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed
whites
orofino white bridge (2018, bc) 10.5 / 16 / 42
a blend of pinot gris, muscat and riesling with aromas of tree ripened orchard fruit and orange blossom
kettle valley pinot gris (2019, bc) 12 / 18 / 48
beautiful salmon colour, flavourful, aromatic, full bodied, spicy finish (staff favourite!)
astrolabe sauvignon blanc (2020, new zealand) 12 / 18 / 48
aromas of lemon grass & elderflower, succulent white peach, green tea & Citrus flavours
rose
orofino cabernet franc rose (2019, BC) 11.5 / 17 / 44
versatile and aromatic with flavours of red fruits and a classic herbal edge
pentage rose (2020, bc) 12 / 18 / 48
Field blend with aromas of wild strawberry, rhubarb and cranberry
bubbles
lamarca prosecco (italy) 11 / 42
beer and cider
on tap
Strange fellows talisman pale ale – 7
brassneck klutz kolsch – 7
bottles and cans
alhambra spanish lager – 7
33 acres ipa – 7
mayne island damson plum forager – 7
lonetree ginger apple dry cider – 7
cocktails
mary – 12
bourbon, campari, sweet vermouth, pear juice, asian pear
katherine – 12
vodka, chartreuse, lime juice, cucumber, mint
dorothy – 12
tequila, lime juice, grapefruit juice, jalapeno
empress reviver – 13
empress gin, lillet blanc, cointreau, lemon juice, and a splash of absinthe
classic cocktails – 12
ask your server
To ensure the safety of our guests and staff we have implemented the following procedures
– all our staff members are wearing masks at all time
– we have limited our tables to a maximum of six tables inside that are 6ft. apart
– keeping contact information of every table to allow contact tracing
– screening of every staff member for symptoms and and conducting temperature checks at the beginning of every shift
– hand sanitizers are available in the restaurant
– enhanced cleaning protocols to ensure frequent cleaning of all high-touch areas and washrooms
– our tables will not be set up with anything until guests sit down and order
– all tables, chairs and benches are sanitized after every customer
– menus are visible on black boards, on our website and disposable menus are available if needed
– usage of pre-rolled cutlery and disposable napkins
– we encourage guests to pay with credit or debit cards instead of using cash. we do not keep any change onsite.
– the number of staff members are limited to a minimum
about
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For over ten years, Grub has been a favourite for Vancouverites of all kinds. Our menu is timeless- quality food with modern ingredients cooked to enhance natural flavours, not hide them.
Our menu is adaptable and flexible, changing with the seasons as well as Chef Ling’s inspiration.
As the original chef and owner of Grub, Ling has always used her passion to delight her friends and loved ones with her home style cooking.
Using fresh and local produce, Ling creates exquisite plates with flavors that you will remember long after leaving the restaurant.
GRUB
Gift cards available to purchase!
contact
to make a reservation please call:
(604) 876 – 8671
(must be less then 10 people)
– No brunch reservations unless you’re a large party.
– due to the small size of the dining room we have a maximum 2hour dining experience.
– 18% Gratuity will be added to groups of 6 or more.
– BYOB & BYO(CAKE) available with fee.
– Any questions regarding a reservation or the menu
please don’t hesitate to call.
reservations for large Parties & Private Dining please email:
(must be more then 10 people)
Grub is also available for private dining. Our intimate restaurant can accommodate up to 33 guests. Our dedicated staff are able to create versatile food and drink menus to suit all your individual needs. Please email to inquire about availability.
hours
brunchsun: 11 - 3
dinnersun - mon: 5 - 9
thurs - sat: 5 - 10
statutory holidays