Nova opens in Port Moody with Angus beef and West Coast seafood

Nova, a new restaurant in Port Moody, opened with an explicit mission: to bring premium dining to the Tri-Cities without requiring a downtown trip. The 130-seat space combines an elegant dining room with a lively bar, shaped by thoughtful lighting and tables designed for conversation and shared moments.

At the heart of Nova's menu is Canadian Certified Angus Beef, aged up to 45 days, featured in signature dishes like Steak Frites (6oz beef sirloin, seasoned fries, arugula tomato salad, cabernet jus), The Blue Cut (12oz blackened prime ribeye, whipped blue cheese butter, cabernet jus, charred broccolini, crispy shallots), and the Black Truffle Sirloin (6oz grilled sirloin, truffle mac and cheese, seasonal vegetables).

West Coast seafood is equally central. The Seafood Plateau brings together a half dozen oysters, five poached prawns, tuna poke, marinated mussels, and a half-pound butter-poached lobster. Other standouts include Yellowfin Tuna Crudo (with mango aioli, citrus vinaigrette, chili) and West Coast Spring Salmon (pan-roasted with warm herbed potato salad, peas, asparagus, bacon, lemon-caper aioli).

Bar consultant Max Curzon-Price, recipient of the Michelin Guide Vancouver Exceptional Cocktail Award, developed signature cocktails including the 5 O'Clock Somewhere (Suntory Toki, cherry blossom, cedar, bitters), Silk Road (Tanqueray, ginger, yuzu, nigori sake, honey, cardamom, egg white), and Golden Hour (Johnnie Walker Black Label, Suntory Toki, ice wine, bay leaf, beeswax-aged). Wine consultant Kurtis Kolt curated a program highlighting B.C. producers alongside international selections. Head Chef Thomas Shorthouse, formerly of Fanny Bay Oyster Bar and Boulevard Kitchen and Oyster Bar, leads the kitchen.