618 Confluence Way SE,

Menu Available: 4pm to 10pm (Friday & Saturdays until 11pm)

Course 1

Broxburn Vegetables tomato salad, cucumber salsa, green goddess dressing

Course 2

Gemstone Ranch butcher steak, grilled asparagus and salsa bianca

Course 3

Lemon tart with meringue crisp and Saskatoon Farm berries

Recommended Pairings: 
Zero Issue Bywater Blonde Ale – $11
Garden PartyConfluence Aquavit, Eau Claire Flourish Gin, Garden Syrup, lime juice, lime bitters – $10


Featured Producers:

Menu Available: 4pm to 10pm (Friday & Saturdays until 11pm)

Friday, August 11 – 11:30am to 11:00pm
Saturday, August 12 – 10:00am to 11:00pm
Sunday, August 13 – 10:00am to 10:00pm
Monday, August 14 – 11:30am to 10:00pm
Tuesday, August 15 – 11:30am to 10:00pm
Wednesday, August 16 – 11:30am to 10:00pm
Thursday, August 17 – 11:30am to 11:00pm
Friday, August 18 – 11:30am to 11:00pm
Saturday, August 19 – 10:00am to 11:00pm
Sunday, August 20 – 10:00am to 10:00pm


charbar prides itself with the quality of its ingredients and also the wide-range options from the ocean, prairies and local gardens. Our Chef combines locally relevant and globally inspired dishes to create an eclectic and innovative menu that will appeal to most any palate. The Argentine wood-fired grill is the true inspiration behind charbar’s identity, taking from the history and culture of what it represents. The culinary influence of Argentina, which is a blend of Spanish and Italian cuisine, is evident throughout the menu, with a personalized
touch of tableside service to prepare a ceviche mixto.

The extensive raw bar pays homage to the fresh, sustainable, west coast seafood that is readily available to a landlocked city, and mirrors the waterfront location of the Simmons Building. At charbar, vegetarian cuisine is celebrated and appreciated by Chef Pelland, as she has made it an integral part of the unique menu. Almost half of the options are vegetarian, particularly the small plates meant to share, such as the pistachio and avocado bruschetta, sourdough Fugazza with Roman broccoli, and grilled provoleta.