Bravo Vancouver

Our team has been working very hard on an incredible new menu for you, to be released very soon. We can't wait for you to try it!

Fremantle Octopus // brava sauce, labneh, tomatillo

Staying true to our seafood forward menu at Bravo, our wine list is exclusively coastal. This was an idea floated to us by our friend Ryan Tanner, while we were still painting our walls and trying to dial in our menu. It’s an unconventional approach but something that has made us expand our horizons on amazing products found locally from the Cowichan Valley & Salt Spring Island and abroad from Europe, Africa & South America.

Historically, vines planted on islands and coastal locations served a simple purpose: lubricating traders, travelers, and soldiers from Sicily to Cape Town and everywhere in between. But by planting along shipping routes since the Grecian era, growers unwittingly discovered exceptional terroirs that offer far more than just convenience and beautiful views.

Often existing within a narrow band of temperatures, oceanic climates combine cooler days, warmer nights and a general absence of heatwaves- a trifecta perfect for fine wines. While many inland winemakers praise
nighttime temperature swings known as diurnal shifts for retaining, coastal growers adore the opposite: steady, moderate temperatures and, thanks to the ocean, a lack of extreme weather.

These conditions give coastal wines an inimitable edge, and present potential for otherwise unsuitable terroirs.

We don't know about you, but we always have room for tofino king salmon! Maple ginger dressing, cucumber, avocado. A Bravo staple. 👌

We’re over the moon after last nights gala. It’s an incredible honour for Chef Jonah and our whole team to be added to the distinguished guide.

It was truly a pleasure to see so many of our peers accept well deserved awards. Congrats to our neighbours .yvr, who were the other recommended list recipient, and a big shout out to who were this years add to the bib gourmand list and also took home the service award.

Thanks to all the amazing folks out there who have walked through our doors. We’re beyond grateful to every single one of you!

Is there such a thing as too much cheese and bread? We think not.

That's a wrap for the inaugural .ca Filipino Chef Exchange Dinners, and our doors are open once again tonight at 5pm. We always have room for walk ins so we hope to see you tonight!

Gravlax Toast // café des paris butter, fresh herbs, boquerones

We're back at it tomorrow if you need an oyster fix to start your week!

hokkaido scallops // coconut leche de tigre, calamansi, finger lime

Our cascade steelhead, and burrata with sourdough. 🙌

We're looking forward to another busy weekend! If you want an extra special Bravo dinner, make sure to grab your last minute tickets to Feast in a Flower Field this Saturday. Proceeds from the event go to a great cause and you can enjoy an amazing dinner created by our very own Chef Jonah. It's a win win!

Happy first day of August! We hope to see you pop by this weekend. A friendly reminder that there are only 17 more days until our Feast in a Flower Field dinner- get your tickets now through the link in our bio!

Less than one month away! A beautiful long table dinner at flower farm , in collaboration with and .
From : "All net proceeds from ticket sales going to the Fresh to Families Fund - a charitable fund that supports food sovereignty in the most meaningful way - connecting families with farm vendors. Gather with purpose in a most beautiful way August 17th."
Click the link here or in our bio to get your tickets. We hope to see you there!

A trio that is hard to beat: our seared scallops, hokkaido scallops, and spencer gulf hiramasa. 👌

We're gearing up for a busy weekend. Come grab a seat at the bar and try a cocktail or two from the fantastic menu that has created!

Seared Scallops // lemongrass and coconut, fregola, spring vegetables

We're open tomorrow for our first Tuesday service. Come by and say hi!

Cheers to the long weekend! 🥂

It's Wednesday, which means our doors are open for the week. If you haven't already, it's time to stop by to try one of our new cocktails by . You will not be disappointed!

Our cozy back booth is the perfect place to catch up with friends at the end of the week. Make sure to book it ahead of time by finding us on OpenTable!

Happy Friday! Come by after 5 tonight and start your weekend off with our Red Sky At Night cocktail. Sazerac, montenegro, lillet rose, absinthe, peychaud's bitters.

Seared Scallops // lemongrass and coconut, fregola, kuri squash. Keep an eye out for some great new additions to the menu very soon!