This is the only Mahony location that offers an Oyster Bar. The new waterfront location was probably the inspiration for this. Although most people think a crisp white wine with some oysters, the brothers say that a pint of Guinness is a good accompaniment too!
Order up a platter and treat yourself after a long day at the office!
The Downstairs Bar is welcoming and features lots of whiskey choices and lots of beer on tap as well. This is the largest of the three Mahony & Sons, at about 10,000 square feet!
This is a shot of the Upstairs Bar, again with a large variety of beers and spirits. Both floors seat 150 inside and another 300 on the patio.
Ah, yes, the Patio. The views are nothing short of stunning. There are semi-private patios, a double-sided fireplace, banquettes and hightops, pretty much everything you need to enjoy a fantastic sunset.
Throughout the restaurant, there are hints of the ancestry of the Mahony family. For example, this is a homage to the brother's great, great, great grandfather Barney, who bought and operated The Good Woman Pub in Australia in the 1870s.
Also upstairs is a Semi-Private Patio. The 12-seater table would be great for small birthday parties, intimate family dinners and so much more.
Executive Chef Paul Ngyuen presented us with four amazing courses, each showcasing the wide variety of flavours on the menu. In addition to traditional Irish fare, you can also find items that truly reflect the cultural diversity of Vancouver.
Up first was the Scallop and Beet Salad. It's very lightly dressed, which I loved, and tossed with some Arugula and Goat Cheese. The key to the success of this dish is the Scallop...and it was perfectly seared. The beats were sweet and there were lots of them. Goat cheese is a classic pairing and this dish was a success overall.
The highlight of the night for me was their Pacific Coast Chowder. The chowder was pleasantly light with hints of lemon, with lots of seafood. The garlic buttered crouton was perfect for dipping. What really made the dish for me was the fresh seafood, which included Salt Spring Island mussels, chunks of salmon and cod, as well as some prawns, very West Coast!
For a heartier entree, we tried out the Lamb Dip. The sandwich was loaded with shaved lamb, and the fennel jam was very noticeable. The dip is natural au jus with hints of lemon. The pretzel bun is a nice touch too, giving the sandwich a pleasant twist.
And for something completely unexpected item, we were served a Thai Penang Curry. The chicken was moist and tender, and the curry flavours were mild and complemented the jasmine rice perfectly. I'm not an avid curry fan, but the presence of lemongrass, lime and chilies made this a winner for me.
- The patio(s) are breathtaking.
- Valet is only $7.
- The Mahony Platter is great if you're with a group.