Fishbar

Meet Victoria, our chef de partie 😎

Not only does Victoria make all of our desserts and breads, she’s always there to lend a hand on prep; and if you’re lucky, you may catch her holding down the cold station during service.

With time spent at The Grey and Brochu’s, you already know she brings unmatched work ethic and impeccable skill to the line. Next time you dine with us, make sure to save room for dessert 🍮

From dayboat to bowl take a peek behind the scenes at one of our specials for the weekend. This wreck fish was cleaned by Chef Charles this morning before being baked and served in a light sauce. Swipe to see some of the process!

As light and bright as the season’s it’s named for, our Spring Salad features fennel, arugula, dukkah and a green goddess dressing!

Our wine guy, Andrew 🍷

His favorite dish on the menu is our seared diver scallop as it’s complimented perfectly by many of our crisp white wines, which enhance the natural richness of the dish. And it’s plated on a shell. 🧜‍♀️

Ultra passionate and an absolute hustler, Andrew spends his time outside of the restaurant working in a yoga studio, reading and in nature.

Our front-of-house team is growing and if you carry a flame for providing outstanding service we want you as a part of our crew! 🎣

Reach out to [email protected] with your resume and a short statement about why you’re interested in Fishbar.

Currently ISO: Servers & Support Team Members

Seared Diver Scallop 🤿
Served with smoked onion soubise, onion petals and Calabrian chili.

Spending an evening by the hearth is an opportunity to watch plates come together at the skilled hands of our cooks. From the coals to the final handoff of each dish, every seemingly choreographed movement brings our recipes to life.