Upcoming Events

Taste of Yaletown

Between 15-29 of October, Provence Marinaside is proud to celebrate the 11th year of Taste of Yaletown with a 3-course dinner menu for $45. This festival brings diners featured menus, special tastings and innovative pairings from participating restaurants. As part of the festival a portion of profits from each meal served during Taste of Yaletown is donated to The Greater Vancouver Food Bank, with over $100,000 in support of the Greater Vancouver Food Bank.

Click here for more about Taste of Yaletown


See below for our Taste of Yaletown menu.


fresh basil, extra virgin olive oil, balsamic vinegar, with mixed greens
trout, mackerel, salmon, pearl onions, gherkins, with mixed green salad
spicy lamb sausage with fennel in tomato sauce, with mixed greens


bell pepper and basil vinaigrette with honey roasted carrots and pernod scented orzo
prawns, scallops, mussels, clams, fish, saffron potatoes, served with gruyère et la rouille
white wine butter sauce, garlic, fresh tomatoes, herbs
sautéed snap peas, oven roasted smoked tomato and roasted fingerling potatoes


Choose from our selection

Click for Reservations

AAA Beef Tenderloin

The Chef’s will be serving AAA Beef Tenderloin for week 5 of Chef’s Top 10, between 19 to 25 October 2015. Watch as Chef Sheldon explains how to make Provence Marinaside’s special wine and peppercorn jus that’ll seduce your palate.

Sommelier Rachelle recommends pairing this dish with Misconduct Merlot, Okanagan, which was blended and kegged from 2 stand-out barrels in their reserve program. Exclusive to Provence Marinaside, this structured Merlot has a silky mid-palate and is ideal alongside our Beef Tenderloin. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Sautéed Prawns Provençal

The Chef’s will be serving Sautéed Prawns Provençal for week 4 of Chef’s Top 10, between 12 to 18 October 2015. Watch as Chef Cory explains how to make the classic Provençal sauce that lights up these wild prawns and radiates with greens of zucchini spaghetti.

These Ocean Wise Prawns pair perfectly with Perret Jongieux, Savoie, from France, a mountainous region of the Alps. Sommelier Rachelle recommends this pairing as its’ mountain-fresh and alpine-clean characters enhance the fresh flavors of this simple dish. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Grilled Line Caught Halibut

The Chef’s will be serving Grilled Line Caught Halibut for week 3 of Chef’s Top 10, between 5 to 11 October 2015. Watch as Chef Cory explains how to compliment a juicy grilled halibut with a 3 colour quinoa cake, a simple squash salad and fresh micro-greens that will have you caught in line for a new dimension of textures and flavours.

This Ocean Wise Halibut pairs perfectly with Joseph Mellot Sauvignon Blanc, from the Loire Valley in France, a UNESCO world heritage site and practices sustainable viticulture. Sommelier Rachelle recommends this pairing as it’s fruity, floral and vegetal notes enriches the fresh flavors of this juicy halibut and fresh sides. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

A Rare Catch

The Chef’s will be serving Grilled Rare Albacore Tuna for Chef’s Top 10 between 28 September to 4 October 2015. Watch as Chef Sheldon talks about the origin of cous cous and how to emphasize it’s earthy flavours with saffron and fennel, which compliments this rare catch dressed with a baby bell pepper vinaigrette.

Sommelier Rachelle recommends to keep it flowing with the Seven Terraces Sauvignon Blanc, Marlborough from New Zealand. Click for reservations

Don’t forget to instagram your Chef’s Top 10 order for your chance to win a complimentary entrée on your next visit. Click here for terms and conditions

Share this experience with your friends and buy some Chef’s Top 10 gift cards to receive some Provence gift cards. Click here for terms and conditions

Win* a complimentary entrée

Dine with us and be in the draw to win* an entrée of your choice on your next visit.

1. Follow us on instagram @provencevancity
2. Take a photo of the week’s Chef’s Top 10
3. Upload it, tagged @provencemarinaside #provencechefstop10
*Terms and Conditions: Competition starts weekly from Monday to Sunday during the Chef’s Top 10 (Monday 21 September 2015 to 29 November 2015). Uploaded photo must be relevant to it’s Chef’s Top 10 week and uploaded by 11.55pm each Sunday. The winner will be notified with a personal message in their Instagram inbox the following Monday by 12pm. To claim please present your Instagram message on your next visit. Valid only to the holder of the Instagram account and message with a minimum purchase of $10. Not valid with any other promotion. Winner must claim before 31 December 2015.

Seared Lois Lake Steelhead

Watch as Chef Cory explains the Seared Lois Lake Steelhead. It is finished in the oven, served with Jade Pro Rice infused with bamboo flavor, quickly sautéed with asparagus and pea sprouts. The sauce is a traditional lobster bisque made by roasting lobster shells, vegetables and cognac and reduced down to be a thick source sauce. Then finished with tarragon and lemon for fresh and clean taste.

We are proud to serve our customers ocean-wise approved seafood, as we support a sustainable future. Bright, fresh and clean perfectly paired with Unsworth Allegro, Cowichan Valley, BC.

Click for reservations

Exclusive Winemakers Dinner

Join us, as we collaborate with TWB to host an Exclusive Winemakers Dinner on Tuesday 22 September 2015. Meet the Winemakers and learn about Errazuriz Estate Winery during a 5 course wine pairing prepared by Chef Sheldon and Sommelier Rachelle.

Continue to live in summer with citric notes and aromas of tropical fruit, subtle hints of tomato leaves and green chili peppers of the Estate Sauvignon Blanc 2014. It’s medium volume and balanced acidity will also pair perfectly with our Zucchini Roulade, citrus mascarpone cream and salsa verde giving you a summer fresh feel.

Dive in deep and enjoy fresh aromas of red and black fruits accompanied by light spicy notes of the MAX Cabernet Sauvignon. The intensity of the wine is complimented by our House-made Gnocchi with double-smoked house-cured bacon, kabocha squash purée, crispy sage and porcini dust.

Better late then never, as the light summer fruit and botanical notes make a come-back with the Late Harvest Sauvignon Blanc 2013which pairs well with the textures of silky Panna Cotta and crunchy almonds to bring you elegance and liveliness.

Join us Tuesday 22 September 2015, for this exclusive experience with an extra course of what’s next.

Click for more details

Chef’s Top 10

The Chef’s bring their best to the table during the Chef’s Top 10.

Each week from 21 September 2015 to 29 November 2015, we will be featuring a Chef’s Top 10 dish with a wine pairing and our most popular dessert, the clafoutis, all for $40.

Get to an early start and enjoy the fresh flavors of the Seared Lois Lake Steelhead accompanied with grilled asparagus, pea shoots, bamboo rice with a shellfish bisque vinaigrette.

As the weeks get colder, take a risk and dive into the Bouillabaisse where French classic meets West coast style, prawns, scallops, mussels, clams, fish, saffron potatoes, gruyère et la rouille.

If you prefer to stay grounded, grab onto a Rack of Lamb, crusted with dijon and fresh herbs, market vegetables.

A menu isn’t the same without Rachelle’s recommended wines, so click on the icon below to get a taste of the menu.





Be prepared and get rewarded!

Receive a $20 or $50 *Provence gift card when you buy 5 or 10 **Chef’s Top 10 gift cards (respectively). Use them weekly or share them with your friends! Call us on 604-681-4144 to purchase.

*Provence gift cards are valid at any Provence Restaurant or Bar and are not to be used in conjunction with any other promotion. **Chef’s Top 10 gift cards are valid for any Chef’s Top 10 meal from 21 September 2015 to 29 November 2015.

The Art of Allure and Human Connection

The Art of Allure and Human Connection is a World Premiere and is exclusive to the first 16 women who register. Experience the art of body work through collaboration, deep guided conversations and cooking classes with this influential female duo; Alessandra Quaglia a chef and co-owner of Provence Restaurants and Chen Lizra a four-million-views TED Talk speaker.

Click here for more details