Ferris’ Upstairs Seafood + Oyster Bar
Walk into Ferris’s Upstairs, and the first thing you notice is the seriously sexy vibe. Dark wood, brick walls, and soft lighting lend an air of cozy anonymity. Tables are spaced just far enough apart to allow for discreet tete a tetes and canoodling. A mélange of urbanites happily co-exist here, sipping cocktails and slurping down mussels, clams and other delicacies.
This is the perfect venue for that special someone you wish to woo and wow
The cuisine at Ferris’s has a Spanish bent with lots of menu items ideal for sharing. Oysters are a specialty of the house here, and you can order yours prepared a myriad of ways, from the classic Rockefeller with spinach and pernod to the Botticelli with black pepper, shaved pecorino and lemon. Purists can go traditional, fresh shucked and served with a sherry mignonette and a side of fresh horseradish. We’d never turn down a humble bivalve, but it is the smoked seafood plate we order time and time again. Comprised of individual mounds of cherry-smoked oysters, hot smoked salmon, cold smoked albacore tuna, and rainbow trout, and accompanied by crostinis and a triangular mound of Cypress sea salt. This dish is the epitome of umami flavor – simple, yet sublime!
While the seafood plate is undeniably a highlight for us, there is so much more to savor from Ferris’s Upstairs. Warm cauliflower salad is jazzed up with crispy prosciutto, briny capers, pine nuts, fresh mint, and shaved pecorino. Chorizo a spicy, paprika flecked sausage (a staple in Spain) is scrumptious encased in crispy puff pastry triangles and drizzled with rosemary honey. If you want to try lots of goodies, order the antipasto platter, which is loaded with delicacies such as olives, cipollini onions, chorizo, marinated local octopus, roast garlic and more.
If you’d prefer a proper rib sticking entrée as an alternative to tapas dishes or small plates, Ferris’s Upstairs has got you covered. Peruse the menu and choose from main dishes such as roast vegetable tagine with Moroccan spices, charmoula marinated free-range breast of chicken, or braised pork shoulder with kale and white beans. Whatever you choose to eat here, be sure wash it all down with a lavender sidecar (our favorite cocktail in town!), seafood caeser (served with a fresh shucked oyster and a mussel) or a glass or two of Malbec. If you have room left over after all of that, order a slice of pecan tart or a classic crème brule and coffee for dessert.
Service at Ferris Upstairs is excellent, with knowledgeable, friendly wait staff that never miss a beat. With its cozy ambience and outstanding nosh, this is the perfect venue for that special someone you wish to woo and wow (and you can help things along by ordering an oyster or two. After all, they’re aphrodisiacs). Bon Appétit!
EAT THIS: Smoked seafood plate, chorizo in puff pastry with rosemary honey, Botticelli oyster, steamed clams and mussels, baked scallops with prosciutto, leeks and truffle oil, cauliflower salad, pecan tart
IMBIBE: Seafood Caesar, Lavender Sidecar, Argento MalbecLOCATION: 536 Yates Street, Victoria. View in Google Maps. Click here to visit Ferris’ Upstairs website.