Five Sails Restaurant — Restaurant in Vancouver

First, I want to mention that the exceptional service plus exceptional food is what's always brought me back to dining at Five Sails all these years, it's been my #1 fine dining restaurant that I've recommended when people ask me where is the best fine dining restaurant in Vancouver. Since the change of ownership last year, the GM Christophe has really taken care of my dining experience, always going above to make sure I have an excellent table to enjoy the view, and that we're satisfied with every dish. Only giving three stars has nothing to do with the terrific service of all the staff, but to do with one dish that tonight I was just truly so disappointed that I have to express this thoroughly.

The duck breast entree has been a signature dish that I order every time I go to Five Sails, when the duck supplier used to be from Quebec. Last year, they changed the supplier to one from Rougie, France and I was told the new duck was of a higher quality and tasted better. The first time I realized they changed the duck, the new duck was very tough and thick, and I was left disappointed that my favourite dish was now changed for worse. A few months later today, I gave it a second try hoping for improvement, but unfortunately that was not the case and even worse than my first try. This $48 dish makes me wonder why they decided to change a dish that was so perfect to something so confusingly mediocre, and set at an even higher price than before. It’s been reduced to some experimental plate where the chef is trying to be creative at the cost of a negative dining experience to the customer; sometimes less is just so much more (as evident in my photos, the original dish was simply 2 slices of thinly cut duck breast, puree, and some vegetables but it was a cohesive, delicious entree). This time, I requested that the duck be cooked more medium rare compared to last time, but even though it was cooked perfectly as I requested, in the end it is still a tough piece of duck to not only chew but I also had difficulties cutting through; that never happened with the previous duck. Also my added on foie gras looked terrible, taste was fine but it just looked so unappealing compared to the previous foie gras that used to be served on a separate plate (which was of a larger size, served with a slice of I think it was either a cooked vegetable or fruit, as seen in my photos for comparison).

I’m very open to changes and trying new flavours, but only if the dish turns into something even better! Not that the separate components don’t taste fine, but all of them combined in this entree is just too much, like I was eating breakfast lunch dinner dessert in one plate. A dry vegetable madeline, an out of place creme brûlée, and in this case the orange slices with the duck didn't go well, maybe because the other components all together just made too many flavours happen at once. I would like to try a duck a l'orange but this dish wasn't good. My disappointment was relayed to the chef through GM Christophe and I really appreciate that Christophe understood that I was not enjoying what I was eating. He immediately offered me to order another entree to replace the duck, so I decided on the sable fish, which was so much better that I finished the entire plate.

Besides this Grand Marnier duck dish that I won't be ordering again, everything else was exceptional and I would still come back to try the rest of the dishes. I can’t compliment enough on the exceptional service of the servers and to the GM Christophe who really took care of making sure I had a great dining experience, which in this case overall I did enjoy everything besides the duck. The lobster bisque, and the Grand Marnier soufflé is always the best (they've doubled the size of the soufflé now). I apologize for causing the hassle to my server and Christophe as I was not expecting my bill to be waived, and I want to express how much I appreciated this very kind gesture.

I will come back...

The view is spectacular!

But unfortunately nothing else.

The restaurant itself looks dated and may have had a very light reno a decade ago. There are strange crystals hanging from the ceiling. Odd gold leafing on the columns. … Just a lot of off details my eyes tried to look away from. You could say the interior was all over the place - splashes of updates through the passage of time? This needs a solid reno - but we were hopeful for the food because of the many glowing reviews. We had our fingers crossed that maybe the pricing was indicative of good standards and quality for the establishment. For the moment we - we drank in the gorgeous view.

Service from reception to wait staff lacked warmth and genuine care. Easy enough to shrug off at first but accumulates and becomes fatiguing. Severely lacking for the level they’re batting at. Our long toothed waiter looked grumpy, was forgetful (repeating his welcome line to us four times … all the way to when we asked for the bill. Of course he tried his best to brighten up as I paid).

Menu was delightfully small. But choices were not diverse or interesting. Everything seemed so blah. But we made our choices from what was offered.

It started with bowls of lobster bisque. We love bisque. This felt thin flavour wise and consistency. Not offensively so but had us curious how the chef has set up the menu’s palate.

Both of our plates were sad looking, bland tasting, dated and uninspired - devoid of skill or love of food. I feel like there’s a high school co-op team of kids out there prepping the first few plates of lunch service.

I had a lobster roll. The salad was limp and tasteless. Mediocre fries were coated and fried. I had two 2”x2” lobster roll sandwiches. Made of bits. Hoping at least for better texture as each bite was dreadful as far as taste goes.

The clams and muscle pasta was incredibly over cooked poorly seasoned. If this was my house I would have thrown it out and started over. We would have sent it back but we were on a schedule. The presentation was awful.

At the end I mentioned that the pasta was over cooked but really had no time to return it. Our waiter said he’d mention it to the kitchen …but how softer well cooked pasta is better for your digestion. What?

The beer was nice. The selection was not deep. Better choices for wine but again only so-so for the money.

The beer and the cocktail was the best thing we had (see photos). Even the table bread wasn’t great (butter was good).

In the hall they had an displaying showing it was Trip Advisors 4th highest rated restaurant in Canada. I don’t know long thats been in there but a restaurant feeling the need to advertise a Trip Advisor rating should have been a warning sign.

There are similar views for better value.

There’s much better food for the price (in the neighborhood).

The view is not pretty enough to warrant a revisit. I’d skip this one especially when the weather is poor. If you must go make sure you are seated by the window or all is for naught.

BTW this is now a Glowbal restaurant. If we knew this before hand we would have lowered our...

For starters, I am a romantic writer by profession, so you’ll notice this in my description. As an old-school patron of restaurants, I find that Five Sails delivers a dining experience that elegantly marries tradition with contemporary flair. This restaurant stands out not only for its breathtaking views of the harbor and mountains but also for its impeccable adherence to traditional dining practices.

From the moment you step into Five Sails, it’s clear that attention to detail is paramount. The staff exudes professionalism, with each member demonstrating a refined understanding of classic service etiquette. This includes the artful presentation of dishes, precise table settings, and the seamless execution of service protocols. Their ability to maintain a poised demeanor while engaging warmly with patrons speaks to their comprehensive training and respect for time-honored restaurant customs.

In contrast, many dining establishments today struggle with lapses in these traditional practices. For example, most restaurant managers may not know what a “Menu sans prix” means, but they do at Five Sails. I believe many restaurants stopped offering this service in the 1980s. However, if you follow proper dining etiquette, you’ll see that offering this type of service is stellar for creating a memorable dining event for your guests. A common issue in less meticulously managed restaurants is the inconsistency in server training. Inadequate training often results in a lack of basic service skills—such as incorrect placement of utensils, improper handling of wine service, and insufficient knowledge of menu items.

For instance, the general rule is to serve from a guest's left using their left hand. I noticed that all servers at Five Sails adhered to this practice. Furthermore, engagement with customers can be hit-or-miss; some servers may come across as inattentive or disinterested, undermining the overall dining experience. Five Sails, however, excels in this area. I requested European service (as opposed to continental service), and they delivered it flawlessly.

The food at Five Sails is stellar. Despite a recent change in head chef, the quality of the dishes was not compromised. This was my wedding dinner, and with a party of ten, everyone loved their meals. The menus even had our names printed for the occasion, which was a pleasant surprise. Lucy, the manager, ensured that every detail was attended to, while Michael, our server, and his team provided excellent service. Michael’s cheese presentation was particularly noteworthy, educating us on various cheeses and making superb recommendations. This level of cheese service provided by Five Sails, akin to French standards, is rare in Vancouver.

Overall, Five Sails exemplifies how honoring traditional high-end restaurant practices can elevate the dining experience. Its commitment to excellence in service and attention to detail make it a standout destination for those seeking both exceptional cuisine and...