'The fashionable OPUS Bar—with its iridescent lighting, glass bead curtains, and designer décor—positively shimmers" - Vancouver Magazine
Freshest of flavours, seasonal ingredients and imaginative mixes – Martin Corriveau takes a spirited approach to cocktails.
His focus is on handcrafted ingredients this season: from brandied organic Montmorency sour cherries from the Fraser Valley to a deconstructed housemade gin and tonic. Warming spirit-forward cocktails make the most of seasonal produce, including Okanagan apples and peaches, and Italian-influenced ingredients appear in drinks such as a shandy that showcases a locally-made cider.
Martin: "BC is blessed with several quality ciders, I chose to showcase my favourite producer, Sea Cider, from Saanich, with a very old drink called the Cider Cup.
First mentionned in Richard Cook's 1827 book Oxford Night Caps, the Cider Cup is a simple combination of lemon zest-infused "hock wine" (an old British term for German Riesling), raw sugar and cider, garnished with lemon balm and borage flowers. The last two ingredients used for garnishes are extremely difficult to find. To make up for lemon balm I used lemongrass that I steeped directly into the wine. And to replace borage flowers that are known for their cucumber scent, I thought sliced cucumber would be perfect.
The result is a nicely fruity and aromatic drink, with the refreshing acidity of apples and citrus. It has a lingering finish that is produced by the high molasses content of the Demerara sugar."
Chef Lucais uses the freshest ingredients, with seasonal produce arriving into the kitchen daily, from locally grown veggies to the finest imported Italian cheese and prosciutto. Our lounge menu is crafted to feature signature Northern Italian small, shared dishes.
OPUS Bar Service Begins at 5:00pm daily.
Toll Free: 1.866.642.6787