St. Lawrence Restaurant

St. Lawrence Restaurant is one of those places that’s been on my list to try for a very long time. They’re one of the most popular, high end French/Québécoise restaurants in the city. You’ll find them across the street from Sunrise Market.


Entrance and hours.



We dropped in on a Friday evening with 8:15pm reservations (at the bar) to try their cabane à sucre (sugar shack) themed dinner. Next month’s theme is Paris brasseries. The theme changes monthly and includes a starter, main and dessert ($75.00/person). Interesting that pre-payment (with 18% gratuity tip) is charged beforehand.



Of course, drinks and addition plates (three options on the menu) are extra.


Sitting at the bar was a fun experience as you really get to feel the hustle and bustle of the staff but can still peak into what the kitchen is up to.


Next time, I’d try to snag seats at the chef’s counter.


B and I opted for different items so that we could try a bit of everything.

Amuse bouche
UntitledComplimentary starter of a brioche bun, hot mustard and pate. Nice way to start our meal.

Slow cooked maple smoked stealhead trout, soft scrambled eggs, brussel sprouts
UntitledEggs were soft and succulent. Pretty sure the stealhead trout was cooked sous-vide style.

Crêpes with mushrooms ragout, fine herbs & cheddar
UntitledLiked how notes of dill came through. The mushrooms had a great bite and the ragout was creamy. Very good portion.

Maple glazed scallops & beef cheek croquette with apples & sunchokes
UntitledThe scallops had slight grill marks and were cooked to perfection. The beef cheek was incredibly tender and reminded me of something out of a pot pie, rather than a croquette. Loved the sweetness that came from the apples. The sunchokes balanced out the dish.

Roasted duck breast with sausage, barley, turnips & grilled scallions
UntitledThe duck was fantastic. Cooked to perfection. Barley had a nice contrasting bite and soaked up all the excess sauce on the plate. Only thing B was puzzled by was the one piece of scallion.

Maple mille-feuille
UntitledA classic dessert that was light, airy and satisfying.

Maple crème caramel, currants and meringue
UntitledEverything about this screamed quality. The creme caramel texture was silky smooth and the currants added just the right amount of sweetness. The tiny meringues were icing on the cake!

Chocolate truffle
UntitledSmall complimentary dessert of chocolate truffles to end things off.

The accolades for St. Lawrence are justified. Looking forward to coming back for another meal. Merci beacoup!

St. Lawrence Restaurant
269 Powell Street
Vancouver, BC
(604) 620-3800