What makes a restaurant iconic? I’d venture to say it’s a combination of great cuisine, exceptional service, postcard-worthy views, and unforgettable ambience. Whether you’re looking for a quick bite, a romantic date night, or a long-overdue catch-up with friends, the enduring appeal of The Teahouse in Stanley Park has lasted for nearly 50 years.
First off, the charm of dining inside Stanley Park—considered one of the best urban parks in the world, with hundreds of thousands of old-growth trees and the world’s longest uninterrupted waterfront path—cannot be overstated. So when I was recently invited to try Executive Chef Regan D’Silva’s new spring/summer menu, I of course said yes.
Nestled along Ferguson Point, The Teahouse is rich in Vancouver history. It began life as a garrison and officers’ mess during World War II. In 1949, a Hungarian couple obtained a lease from the Vancouver Parks Board and opened the Art Gallery Tea Room in Stanley Park. In 1964, the couple sold it, and after years of decline, the restaurant was renovated in the 1970s. In 1977, The Teahouse officially became part of the Canadian-owned Sequoia Company of Restaurants.
But let’s get into the real reason this beloved restaurant is still worth visiting.
The sun was shining when my partner Trace and I arrived. We were quickly seated by the windows—me with a glass of Burrowing Owl Cabernet Franc, Trace with a signature cocktail—taking in sweeping views of English Bay, the North Shore mountains, and sailboats drifting past.
I started with the heirloom tomato and burrata salad: fresh burrata cheese, heirloom tomatoes, mixed greens, balsamic glaze, and herb oil layered into one deeply satisfying dish. Trace opted for the Teahouse salad, a refreshing mix of greens, pickled fennel, asparagus, and seeds tossed in a citrus vinaigrette.
For mains, I chose the locally caught pan-seared halibut with a cherry tomato herb sauce and seasonal vegetables. Bright, delicate, and bursting with fresh citrusy flavour, it tasted like summer on a plate. Trace went for the Lobster Pappardelle in rosé sauce, loaded with lobster, mussels, clams, and baby scallops—a rich, luxurious dish that felt tailor-made for long patio evenings.
D’Silva and his team craft casually elegant dishes that capture both the bounty of the West Coast and the spirit of the park surrounding it. Drawing on international influences through a distinctly local lens, the result is a menu that feels grounded yet full of vibrant, precise flavour combinations.
Some restaurants survive because of nostalgia. Others survive because they evolve while staying true to what made people fall in love with them in the first place.
The Teahouse somehow manages to do both. —Michelle Hopkins
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