Nightingale, located in a heritage building in downtown Vancouver’s Coal Harbour, is the newest addition to the Hawksworth Restaurant Group. Opened in May 2016, the two-level, 180 seat room offers high ceilings and modern paper taxidermy for a dramatic impression. Nightingale was designed by multi-award winning Canadian design firm Studio Munge.
Acting as an anchor point for the restaurant, the prominent bar sits to the right as you enter.
The second-floor seating has a view of the open kitchen and pizza oven. The opposite side of the mezzanine offers a 12 seat chef’s table with a large glass wall with partial views of coal harbour.
Nightingale places an emphasis on BC’s seasonal produce and showcases their take on the region’s variety of fresh flavours.
With the assistance of our waitress, she recommended this smoked bacon pizza made with slow roasted onion, fior di latte, and fennel salsa verde. The pizza crust had nice blistering with a slight chew. The saltiness of the bacon complimented the sweet roasted onions very well. We also had roasted brussels sprouts, dressed with a dried plum, chili, and chardonnay vinegar. The brussels sprouts were a bit too charred for my liking, but still a tasty side dish.
The tender crispy pork belly was served with house sauerkraut, honey mustard, and shaved apples. This was my favourite dish from our lunch. I loved the sweet and savoury flavour of the pork with the crispy apple slice.
Crispy and juicy fried chicken served with preserved lemon yogurt, dill, and espelette. A simple and delicious dish.
The next dish was this beautiful Yellowtail Crudo with orange, scallion, and fresno chili. The Yellowtail is caught on the coast of New Zealand and flown in the following day so it can be served fresh!
I love anything with avocado, so when I saw this on the menu, I had to order it. Citrus & Avocado Salad tossed with thai basil, crispy shallots, and lime vinaigrette.
Grilled Pacific Rockfish topped with wakame, scallion, ginger & miso vinaigrette.
Squash Tortelloni with sage butter, pumpkin seed, and goat gouda. This was probably my second favourite dish – perfectly cooked and loaded with cheese!
Now on to dessert – Meyer Lemon Curd, preserved Okanagan cherry, vanilla pavlova and Salted Caramel Pot de Crème, whipped crème fraîche, butterscotch, vanilla breton.
The menu is thoughtfully planned and is sectioned into raw, vegetables, pizza, small and large plates. All plates are perfect for sharing. My family and I had a wonderful meal and experience at Nightingale and can’t wait to come back and try the rest of the menu.