Welcome. We’re Fanny Bay Oyster Bar & Shellfish Market, at 762 Cambie Street in Vancouver. The oysters on the ice were grown on our leases. The green sign is only where we open them.
Come find us: fannybayoysters.com · @fannybayoysters · our FishRestaurants.com page
The lease does the slow work
Summer is grow time. The shells put on most of the year’s growth while the water is still doing the job, and we leave them there until the meat is worth the trip into the city.
From the boat the lease is a long line of trays, fir on the far bank, and a motor idling while someone checks a bag. On the dock, four opened oysters and a blue knife are the whole harvest story. In October we call the season open: one shell, still on the rock, liquor bright, nothing else on the plate.
If you want the species before you sit down, the oyster guide is the short version. The long version is the tide.
762 is a door, not a farm tour
The mountains on the sign are the ones you can see from the sidewalk. The buoy inside the glass is yellow. The number on the door is 762. Come in, watch a shucker, take a table, or buy live shellfish from the market and cook at home.
We do not shuck raw oysters to go. Anything opened for the dining room stays in the dining room. The case is for live shellfish.
The bar is Monday to Friday, 2–10pm, and Saturday and Sunday, 11am–10pm. Brunch is 11–2 on the weekend. Happy hour is 2–6 every day. On weekend happy hour we do not take reservations, so a walk-in can still find a seat. The market counter is 10am–5pm. Order before 5 and you can pick up until 10.
Call (778) 379-9510. Parties larger than seven, and the private rooms, go to oysterbar@fannybayoysters.com. The Kelp room holds about 20. Half the room holds about 50. The full room holds about 100. We also send a mobile oyster bar out when the party is not on Cambie.
What we put on the ice
A weekend dozen with salmon roe, when caviar is the point and lemon is enough. A tower when the table wants the whole coast in one circle: crab, clams, oysters, uni with caviar set on top. The card at the edge of that tray still prices aguachile at $18, oregano and lime.
Before a Canucks night we lay the table out properly. Cioppino in a wide bowl — our mussels, clams, and Dungeness crab — an oyster platter on ice, a pan of shrimp and peppers, grilled bread, and a pint in a glass with our name on it. The bowl is the one to remember: charred lemon, a crab that occupies the rim, broth that stains the spoon.
There is also the quieter plate. A golden cake under a heap of herbs, orange sauce pulled in a circle, three oysters waiting at the bottom of the frame. Order that when the tower would be too much and a raw bar is still the reason you came. The category, if you are comparing rooms, is an oyster bar.
Brunch starts at eleven, and we mean eleven
Saturday and Sunday we open at 11 so the late night has somewhere to land. Salmon on avocado toast, pickled onion, herbs. On the other side of the table, a pan of shrimp and rice with a soft egg, hollandaise on the plate next to it, potatoes if you need them. That is brunch. It is not a second dinner menu with eggs drawn on.
How to come
Our site calls the bar Michelin recommended. That is our sentence. Reservations are by phone or OpenTable. Walk-ins are welcome. If the hour is weekend happy hour, do not expect a held table — come in.
Vancouver’s wider seafood list is here. The card with these photos, the hours, and the market rules is Fanny Bay on Cambie.
That’s us — 762 Cambie Street, Vancouver. Grown on the lease. Opened under the green sign. Use the oyster and crab guide cards below when you want the species pages in one click.
Thank you for reading. We mean that.
— Fanny Bay Oyster Bar
*Photos © Fanny Bay Oyster Bar · Published on FishRestaurants.com with permission.*