C Restaurant serves eco-friendly architecture, organic foods, and the finer things in life on one plate making you B.M.F. like Rick Ross. A $195-215 meal comes with 6 courses of top notch organic food paired with biodynamic wines with a fantastic view while floating on the fruits of creative engineering. The restaurant is a brain child of Shannon Ronalds the founder of School of Fish Foundation, and she is anything but ordinary in her vision of bringing her causes to shine.
Floating on a bed of trash in Vancouver has never been so classy. Approximately 1700 plastic bottle make up the base of this restaurant. Each two liter bottle can support 4.4 pounds of weight which has been engineered to support 12 diners at once on this floating dining room. Aside from its foundation the structure is made out of reclaimed pine wood.
Taking a sneak peek at the grub, customers are promised tastes of Humbolt squid with citrus marinated tuna, red onion and dill yogurt, seared scallops with octopus bacon wrap, truffled celeriac remold and sherry brown butter, halibut crusted salmon with caramelized onion tart. The decadent meal will be paired with wines by Shannon herself as the sommelier.
On top of the A-game food, everything in this restaurant is co-signed by mother earth. Shannon is promoting sustainable seafood programs in culinary schools. Eco-friendliness, especially in the restaurant business is not a top priority. But recently eco-chic restaurants have been popping up and thanks to Dan Barber owner Blue Hill, one of New York’s best restaurants the sustainable agenda is catching wind and even becoming a trend.
C Restaurant promises a dance party of flavors pop-rocking on your tongue and oh wait, you’re also floating on 1,700 plastic bottles.
NEXT PAGE: CHECK OUT MORE PICTURES OF THE CONSTRUCTION AND DETAILS!