A recent early morning jog along Vancouver’s seawall in the West End doubled as a perfect opportunity to check in on construction status for what has become one of the city’s most anticipated waterfront restaurant openings we’ve had in a while, the Cactus Club at English Bay.
This 5,000 square foot restaurant is located directly adjacent to the beach, replacing what used to be the old concession stand and bathhouse. This strikingly addition to the Cactus Club group of restaurants looks close to opening the doors to it’s LEED certified, eco-friendly space any day now.
Having successfully bid (and won) the rights to build upon the iconic block that once housed the English Bay Bathhouse at the foot of Denman, this uber-modern, multi-floored spot is guaranteed to attract droves of sun seekers looking for a killer view with a side order of beach-eats courtesy of Iron Chef Rob Feenie.
Food goodness aside, we can’t wait to set foot inside the stunning, window-wrapped space that will offer the perfect people watching vantage point, not to mention a 500 bottle ‘wine wall’, in-house herb gardens and living rooftop. With strict orders from the Vancouver Parks Board in terms of designating seating capacity, every inch of floorspace looks to have been effectively commissioned ensuring all 165 seats are put to use. Overall design echos the beachy West Coast atmosphere perfectly too; we noted lots of neutral colours and natural textures guaranteed to have patrons relaxing, island-style.We can’t wait to check out the lower lounge area, replete with a sunken kitchen and bar area, all featuring a waterfront view.
On top of that, the sweet, two-level bayfront patio area looks set to serve upscale concession food from its own seaside influenced menu. Casually placed picnic tables and benches will host up to 80 diners looking for a feenie-foodie fix in between sun and paddleboard sessions.
Green facts worth noting:
20% of materials sourced for construction of this new Cactus Club concept were manufactured within 800km of the site.
There will be designated parking spots available for hybrid and alternative fuel vehicles.
There will be private and secure bike storage for all employees, encouraging them to travel green.
The restaurant will collect rainwater from their roof to irrigate surrounding planters.