Farmer’s Apprentice is opened by ex-Wildebeest chef David Gunawan and his girlfriend Dara Young. The restaurant is inconspicuously located on West 6th (between Fir & Granville.) Farmer’s Apprentice signage is symbolized with some root vegetables playing homage to their vegetable focused menu. Don’t worry carnivores! It won’t be strictly vegetarian. In fact, there are lots of great seafood and meat entrees. Farmer’s Apprentice brings you a new farm to table experience. Their menus are constantly changing and ingredients dependent on the farmer’s delivery.
The restaurant is intimate, seating roughly 30 seats indoors; 12 seat outdoor patio. Vinyl records spins softly in the background. I can already imagine the garden patio brunch! High top communal table, booth seats and vinyl spinning in the background makes this one cozy place! Farmer’s Apprentice would make a great place for a birthday party!
Rouge d’etent pumpkin, bartlett pear, burrata, beet 15: This is very light and refreshing salad. Thinly sliced apples, pumpkin are acidic and bright. The burrata cheese is a soft creamy mozzarella. Sprinkled beets has an earthy sweet flavor profile. The powdered-crushed beets reminds me of juicing pulp for my Beet Kidney Cleanse.
Octopus, nahm jim, mint, coriander 14: Nahm jim is Thai for “dipping sauce”. The vinaigrette sauce is made with octopus ink. The octopus has a nice tender char and smokey flavors. Mint, coriander and gives a light punch and lift with acidity.
Scallops, sea urchin, smoked sablefish, sunchoke, bouilabaisse, olives 16: Crushed olives added a nice crunchy texture with the tender soft creaminess of the seafood medley. Buried underneath was a single piece of sea urchin. I was a bit disappointed that there was only one piece, especially after that epic uni heaven meal the other night. This dish was warm and subtle compared to the prior two appetizers. Secretly, I wished we had ordered the daily special smoked duck or the grilled whole sea bass.
Bartlett pears, dunkelweizen oats, alder ice cream 8: A warm dessert of poached pears and oats cooked in a dark German beer. This earthy, smokey profiles are subtle and not overwhelming. Wood alder infused ice cream is light and sweet. The melting ice cream is creamy with warm oats making this the perfect winter dessert.
Farmer’s Apprentice is open for Brunch on Saturdays. I am looking forward to it but I also can’t wait to come back for their smoked bird.
The Farmer’s Apprentice Vancouver
Cuisine: Canadian, European, Soup
Tuesday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Wednesday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Thursday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Friday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Saturday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
Sunday 11:30 am – 2:00 pm, 5:30 – 10:00 pm
1535 west 6th Vancouver BC V6J 1R1
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