Sanafir Restaurant & Lounge
Sanafir - Arabic for ‘meeting place’ – invites guests into a buzz of energy where 25-foot high ceilings, social seating, a high energy kitchen and exotic lounge rock your casbah with tapas from the near and far East.
With 130 seats on two levels, plus a 12-seat bar, the room has been designed to allow for a variety of dining options: intimate dining throughout the first level amidst hand crafted Egyptian amber urns, or on the Moroccan-style richly upholstered beds in the mezzanine level overlooking the restaurant.
Director of Kitchen Operations Sean Riley and Executive Chef Milton Tanswell have created a menu that consists of ‘tapas in trios’ prepared with the flavours of the North Africa, Asia and Middle East, offering a mix of both regional and exotic ingredients. The highlight of the kitchen – the unique Trio Plates – offer three different examples of items such as Ahi Tuna, Wild BC Salmon or Lamb, to name a few. Quality raw ingredients only available on the West Coast are combined with the exotic flavours from the ‘Silk Route’. The menu puts Chef Tanswell’s creativity to the test and invites each and every guest to take a culinary journey.
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