Seasons in the Park Menu Prices 2026: Full Menu & Vancouver Views

Seasons in the Park sits at the summit of Queen Elizabeth Park, accessed via West 33rd Avenue at Cambie Street in Vancouver, BC. The restaurant is perched in a glass-wrapped pavilion at the park's highest point, offering a 360-degree panorama of the Vancouver skyline, the North Shore mountains, and on clear days, the Pacific. Reservations are strongly recommended; call 604-874-8008 or book online through the official site.

For dinner, appetizers run $13.50-$29.50 CAD, entrees $27-$68, and desserts $13.50 each. A typical two-course dinner per person lands in the $50-$90 range before wine, taxes and gratuity. Steaks top out at $68 (Filet Neptune). The Sunday Prime Rib is $52 and represents strong value for a full plate with Yorkshire pudding and mashed potatoes. Budget $120-$180 per couple for dinner with a shared bottle of BC wine.

Yes. Brunch is served Saturday from 11 am and Sunday from 10:30 am. Weekend brunch items range from $19 (French Toast) to $35 (Steak & Eggs, a 6 oz New York Striploin with chive scrambled eggs). Other highlights include Smoked Salmon Benedict ($26), Duck Confit Hash ($27) and Eggs Benedict ($22.50). The full dinner and appetizer menu is also available during brunch service, along with a dedicated list of sparkling cocktails and mimosas starting at $11.50.

The Slow Roasted Prime Rib ($52 CAD) is a Seasons in the Park tradition available on Sundays starting at 4:30 pm. It comes with garlic mashed potatoes, seasonal vegetables, Yorkshire pudding and red wine demi-glace. It is one of the restaurant's most consistently praised dishes across long-standing reviews and is a reason many regulars schedule their Sunday visits specifically around it.

Yes. A prix-fixe lunch is offered Monday through Friday for $56 per person (excluding taxes and gratuity). It includes a choice of starter (Dungeness Crab Arancini, Caesar Salad or Truffle Mushroom Soup), a choice of entree (Cioppino, Duck Confit or Wild Mushroom Agnolotti), and a dessert (Vanilla Creme Brulee or Chocolate Cake). Optional enhancements include a 7 oz grass-fed tenderloin (+$15) or sablefish (+$10).

Yes. Happy hour runs Monday through Friday, 2:30 pm to 5:00 pm (excluding holidays). Highlights include a four-wine flight for $15, craft beer sleeves for $6, and shareable bites priced $8.50-$14 (Truffle Parmesan Fries, Crab Arancini, Cheese Board, Hummus, Mediterranean Bruschetta). Classic cocktails including Margarita, Negroni, Moscow Mule and Whiskey Sour are each $10 during happy hour.

The Filet Neptune ($68 CAD) pairs a 7 oz tenderloin with fresh Dungeness crab, seasonal vegetables, fries and bearnaise sauce -- it is the restaurant's surf-and-turf flagship. At $68 it is the most expensive single entree on the menu and represents Seasons' most indulgent combination. Reviewers consistently note the quality of the tenderloin and the richness of the bearnaise as standouts. If budget allows, it is the signature splurge at Seasons in the Park.

Several dishes are vegetarian. The Wild Mushroom Agnolotti ($27) with pesto cream sauce and parmesan is the most-ordered vegetarian entree. Other vegetarian options include the Roasted Red Pepper and Garlic Hummus appetizer ($17.50), Truffled Mushroom Soup ($13.50), Tomato and Burrata Salad ($22.50), Impossible Burger at lunch ($23) and the Little Mountain Bowl ($25, vegan). Sides like Cajun Cauliflower and Roasted Mushrooms are vegan. The menu is primarily a meat and seafood-forward fine-dining menu, but the kitchen accommodates dietary requests.

Seasons in the Park is operated by the Sequoia Company of Restaurants, a Canadian-owned hospitality group established in 1978 and headquartered in Vancouver, BC. Sequoia also operates other notable Vancouver dining venues. The restaurant at Queen Elizabeth Park has been operating in its current fine-dining format since 1989, and is notable for having hosted a dinner for Presidents Bill Clinton and Boris Yeltsin in 1993 during a Vancouver summit. The current executive chef is Raghu Mopuri.