Fanny Bay Oyster Bar brings back weekend brunch with smoked oyster quiche and Lavender Shafts
The Michelin-recommended seafood spot on Cambie Street is serving brunch Saturdays and Sundays from 11 a.m. to 2 p.m., plus a week-long collab menu with Holy Duck Chili.
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Weekend brunch has returned to the Michelin-recommended Fanny Bay Oyster Bar after a pandemic hiatus, bringing back a beloved menu alongside new West Coast-inspired dishes.
The brunch is available Saturdays and Sundays from 11 a.m. to 2 p.m., featuring old favourites like Smoked Oyster Quiche, Crab Cake, and Lobster Biscuit Bennys alongside new additions: Salmon and Avocado Toast, Breakfast Paella, and Bananas Foster Waffle.
The drink list is equally robust. Mimosas come by the glass, with a Build-Your-Own Kit for two or more guests that includes a bottle of Prosecco and a choice of orange, grapefruit, cranberry, or white cranberry juice. Also on offer: Lavender Shafts (vodka, Kahlúa, cold brew, and lavender whipped cream), B.C. Caesars made with house-made "Clamato" mix, fresh oyster, prawn, smoked salmon, and olives, plus Espresso Martinis. The venue will also pour organic, fair-trade drip coffee from Salt Spring Island Coffee, a selection of teas, and non-alcoholic options including zero-proof pilsners, hazy IPAs, Edna's non-alcoholic Mojito, virgin Caesars, Cipriani Peach Bellinis, and NOA Spritzes.
From July 28 to August 3, Executive Chef Alex Guido is running an exclusive collaboration menu with Vancouver-based chili oil brand Holy Duck Chili. The limited-time dishes include Baked Mussels with Holy Duck Salted Egg Yolk Lava chili oil and chicharron, Grilled Oyster Skewers featuring chili oil-marinated Fanny Bay oysters, scallions, and duck-fat-infused seasoning aioli, and Blackened Scallops served with Typhoon Shelter seasoning, caramelized ginger and mango purée, shishito peppers, and herb salad.
The collaboration was born after a video of Fanny Bay's namesake oyster being grilled with Holy Duck Chili oil went viral online. Chef Guido has already incorporated the condiment into the butter used to baste the chargrilled oyster dish that appears on the daily menu. "We've been a fan of Holy Duck at Fanny Bay for a long time, and it's exciting to be able to work with Louise and Chris on a collaboration that showcases their lineup of spicy, flavourful and umami-boosting ingredients and highlights how well they play with and complement fresh-caught seafood," Guido said. Holy Duck is an independent Vancouver condiment company founded by husband-and-wife team Chris Fung and Louise Pang, who have made Air Canada's list of sauces worth flying for.
Good to know
When is brunch served at Fanny Bay Oyster Bar?
Fanny Bay Oyster Bar serves brunch on Saturdays and Sundays from 11 a.m. to 2 p.m.
What are the signature brunch dishes?
Fanny Bay Oyster Bar's brunch menu includes Smoked Oyster Quiche, Crab Cake, Lobster Biscuit Bennys, Salmon and Avocado Toast, Breakfast Paella, and Bananas Foster Waffle.
What's the Holy Duck Chili collaboration?
From July 28 to August 3, 2026, Fanny Bay Oyster Bar is running a limited menu with Vancouver chili oil brand Holy Duck Chili, featuring Baked Mussels with salted egg yolk lava chili oil, Grilled Oyster Skewers with chili oil-marinated oysters, and Blackened Scallops with Typhoon Shelter seasoning.
