Forage Restaurant Vancouver
Casual, comfortable and affordable, Forage celebrates all things BC. Forage loves working to create community. Whether it’s a West End cause or part of the burgeoning movement committed to farm to table fare. Forage is there.
Please click one of these big buttons to view a pdf of one of our various menus.Breakfast Menu Brunch Menu Dinner Menu Wine Menu
From dinner parties and barbeques to weddings and corporate launches, Forage will deliver the quintessential Vancouver experience to you and your guests.
Forage Catering Sales Managers
WEDDINGS AND CELEBRATIONS
Contact Allison Westbridge
Contact Michael Booth
The Forage Family-style Dinner
You book the table - we plan the menu! Forage connects diners to local fishers, foragers and farmers. Also featured? The handiwork of an eclectic crew of talented BC distillers, winemakers, and brewers. The menu is – first and foremost – delicious, but also reflective of our uncompromising commitment to local ingredients and building community through shared plates.
**see current details here**
The Bar at Forage – Saturday Bison Board Experience
The Bar at Forage is the perfect place to experience the Saturday Bison Board. You sit front and centre in the middle of all the action. Your attentive bartenders will guide you through your delicious dinner. We’ve paired up the board of ever-changing cuts of bison with a beautiful bottle of BC wine. Your choice of: Blue Mountain Estate Winery Pinot Noir, La Frenz Winery Cabernet Sauvignon, or Niche Wine Co. Foch and the giant board for two for $160 +taxes and gratuities. It couldn’t be any simpler to experience the best of BC. Book your spot for two quickly, as they go fast. There’s a total of 10 seats on Saturdays @ 6pm only.
Did you know that among our knowledgeable staff we have people who are also:
- on the scholarship committee of the BC Hospitality Foundation
- a member of Les Dames d’Escoffier - BC Chapter
- a board member and several volunteers of Growing Chefs! for Urban Agriculture
- a master distiller
- a BCRFA Restaurant Hall of Famer
- 3 talented musicians
- a member of the Cutting Edges hockey club
- 2 photographic entrepreneurs
- a former nationally ranked tennis player
Can you guess who is who?
Want to join the amazing folks we have here at Forage? Contact Matthew at firstname.lastname@example.org
In Forage we continue to donate funds from our filtered water program to enhancing the student learning garden at Cheakamus Centre up in Squamish. The funds we, and our Whistler property, have raised have helped them purchase a greenhouse which will develop their garden program, supply their kitchen with fresh produce, and be yet another chance to teach their students about growing their own food. Cheakamus Centre is a 420 acre ecological reserve and education facility in Squamish, BC. The garden program, along with other programs at the farm, is delivered to 6700 students each year. These experiential programs give students hands on learning around aquatic, forest and food eco systems with a focus on environmental stewardship.
ABOUT Chef Welbert Choi
Chef Welbert Choi is quietly driven. Everything he does is steeped in his innate creativity. As a Chef he brings a humble, but generous spirit to everything he cooks. His main motivation as a Chef is to have his food be a part of memorable moments.
Welbert was born in Hong Kong. He and his family moved to North Burnaby during his teenage years. He trained at Dubrulle Culinary Institute. His resume includes catering at the Hilton Burnaby, working in the kitchen at Opus’s former restaurant Elixir, and he helped open Forage in 2012 as Pastry Chef. After 2 years, he was given the title of Forage’s Chef de Cuisine. He has run daily operations in the Forage kitchen since that time. Now he is the Executive Chef of Forage, Timber, and Forage Catering.
Fostering the menu at Forage has deepened his relationships with local producers. He believes that it is the responsibility of all Vancouver chefs to help build long term farming, fishing and foraging legacies in BC for generations to come by working closely with local producers.
He believes that food should bring people and families together, build communities, and be a flavourful part of gatherings and celebrations. He chooses his ingredients with respect, considers the environmental impact of what he brings into the kitchen, and approaches food in a way that celebrates the whole ingredient.
“Forage is the rare hotel restaurant that’s popular with locals. The menu looks like standard fare — pancakes, granola, eggs with bacon — but when the food arrives, it’s definitely something you couldn’t make at home. And despite the fact that Forage was sourcing locally and sustainably way before that was cool, you won’t get a side order of moral smugness with your eggs.”
- Eagranie Yuh for Washington Post
About the wine list at Forage, "The Grade: A. In terms of offering a cross section of what this province does in winemaking, there's is no more important list in town (or the world for that matter). It's a one stop shop for immersing oneself in the region and there are a lot of bottles that simply can't be sourced anywhere else. A civic treasure."
- Neal McLennan for Vancouver Magazine
We are located at the corner of Robson and Jervis in Vancouver, BC.
Nightly from 5pm
1300 Robson St. | ph: (604) 661-1400
For general inquiries please email Matthew Presidente, Restaurant Manager at
For media inquiries please email Margot Baloro at
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