Welcome to Coral Club

A speaktiki In downtown Vancouver, WA serving craft tiki and tiki-inspired cocktails as well as island fare food. 

Reservations are always recommended but required Friday and Saturday for our 90 min. experience. We are a small and intimate space we can only accommodate parties up to 6 on Fri/ Sat.

Hours:
Thurs.-Mon. 4:00 to midnight
Closed: Tue. & Wed.

MenuReservations

Welcome to Coral Club

A speaktiki In downtown Vancouver, WA serving craft tiki and tiki-inspired cocktails as well as island fare food. 

Reservations are always recommended but required Friday and Saturday for our 90 min. experience. We are a small and intimate space we can only accommodate parties up to 6 on Fri/ Sat.

Hours:
Thurs.-Mon. 4:00 to midnight
Closed: Tue. & Wed.

MenuReservations

Welcome to Coral Club

A speaktiki In downtown Vancouver, WA serving craft tiki and tiki-inspired cocktails as well as island fare food. 

Reservations are always recommended but required Friday and Saturday for our 90 min. experience. We are a small and intimate space we can only accommodate parties up to 6 on Fri/ Sat.

Hours:
Thurs.-Mon. 4:00 to midnight
Closed: Tue. & Wed.

MenuReservations
Coral Club Logo

Coral Club is an intimate hideaway that pays homage to the region’s rich tiki heritage offering meticulously hand-crafted exotic cocktails and savory Polynesian Pop cuisine with a Pacific Northwest flair. The drink menu contains tiki classics, Coral Club originals, and a wide assortment of non-tiki options. We offer more than 20 types of rum along with a selection of other libations.  All cocktails are hand-measured and mixed using fresh juices and the finest ingredients available.

For private party inquiries please email reservations.coralclub@gmail.com.

Drink Menu

Tiki Classics

Mai Tai

Blended aged rums, lime, orgeat, curaçao

Chi-Chi

Vodka, pineapple, coconut milk

Almost Famous

Mezcal, rum, lime, aperol, chartreuse

Daiquiri

Rum, lime, simple syrup

Coral Club Originals

Velvet Elvis

ohnny walker, genever, falernum, pineapple, lime

Coral Cutter

Cognac, cachaca, menta, citrus, demerara

Sirens of Titan

Bourbon, Luxardo, Pernod, citrus pineapple

Jungle Cruise

Pisco, banana liquor, Bonal, OJ, hibiscus, thyme

Tio Tiki

Coconut fat wash reposado, tequila, all spice, Demerara syrup, Ramazotti, citrus, Thai Tea

Coral Club Logo

Food Menu

Lumpia $12

Ground beef & pork spring roll

Spam Musubi $11

Spam, rice and dried seaweed

Kimchi $8

Cabbage, peppers & chili — made in house

Lomi Lomi Salmon $16

Fresh tomato & salmon salad

Poke Spoons $14

Fresh ahi tuna poke

Carrot Coconut Soup $11

With lemongrass and crispy cod

Kalua Pork $18

Bone in pork shoulder, forbidden rice & mac salad

Kare Kare $19

pork short rib & coconut rice

Pork Belly $18

coconut milk braised pork belly, jalapeño beet/ cauliflower purèes, pickled chilis & macadamia nuts

Seared Black Cod $14

Carribean spiced red & white bean pico. Topped with crispy fried Spam

Tiki Bar Blog

Coral Club Logo
Coral Cutter

Coral Cutter

Rather than settle on one “signature cocktail” (because doing that is a little like publicly announcing which of your children is your favorite), we’ve settled on a signature tiki mug. That mug will contain our featured drink. Our first featured drink is the Coral Cutter, which is our take on the classic Fog Cutter. The Coral Cutter combines Fernet Menta, cognac, oat and coconut milk, cachaça, orange juice and demerara syrup.  It is both complex and refreshing. If you are looking for a place to start your journey through the drink menu, this is a good choice (though some people argue the first drink at any tiki bar should be the house Mai Tai, and ours certainly measures up). Either way, you win.

Emma Campos

In 1934 Earnest Beaumant-Gantt created the world’s first tiki bar in Los Angeles, CA. At the time, America was primed and ready for a distraction to an increasingly urbanized lifestyle and a few short years later, the concept began to take off nationally. By 1937, tiki had become so popular that a man named Victor Bergeron decided to transform his already popular bar in Oakland to a tropical oasis. Before doing so he decided to visit the famous bars of New Orleans, Cuba and other Caribbean destinations so he could expand his repertoire of rum drinks and learn directly from the masters. Upon his return, his bar, Hinky Dinks, became Trader Vic’s and he became Trader Vic, who would go on to build one of the most legendary bar/restaurant chains in the world.

Donn Beach

Earnest Beaumant-Gantt, who later became Donn Beach

It is fitting, then, that on a trip to Peru in 2015, bartender, Emma Campos, had an epiphany that would change the trajectory of her career. While there she met with local bartenders, drank pisco (a type or Peruvian cognac) and cachaça (a distilled spirit made from fermented sugarcane juice similar to rum) and even visited a local cognac distillery. That’s when she realized just how deep the rabbit hole of the global cocktail world really is and her passion for craft cocktails was born. Her drive and thirst for knowledge has since taken her to Belize, Ireland, London, Hawaii and beyond.

Today she is an incredible mixologist with nearly 20 years of experience. Her love of the art, along with her commitment to hospitality, has now landed her here – as the person heading up the Coral Club cocktail program. Once you take your first sip, you’ll know she is exactly where she is supposed to be doing exactly what she is supposed to do. So, what are you waiting for? Come on down and begin your journey through a drink menu that will beckon you back again and again.

And if you’ve never had pisco or cachaça or you have and just want to learn more about it, there’s no need to go to Peru. Just belly up to the bar and ask. Who knows, perhaps it will lead you to an epiphany of your own.

Head Chef Bryan May

While cocktails at a tiki joint sometimes get more than their fair share of the limelight, the food part of the equation is every bit as vital – particularly if you plan to enjoy a few relatively strong drinks. At Coral Club, the kitchen staff shares the same commitment to excellence as the bartenders. Head chef, Bryan May and sous chef, Jonny Hernandez have created a plethora of delicacies that will delight the tastebuds as well as keep you in the game.

Bryan is a comfort food specialist. His Filipino heritage along with a diverse background in international cooking styles make him uniquely qualified to head a food program that features flavors from all corners of the globe. Sous chef, Jonny Hernandez also brings his flair for Asian fusion and Hispanic flavors to bear. The Coral Club menu is one you’ll want to work your way through from beginning to end.

Sous Chef Jonny Hernandez

So where to start? They recommend the Kahlua Pork, beef short ribs (Kare Kare) and Poke Bites. And if you’re looking for something dramatic to accompany one of our flaming cocktails, go for the Lomi Lomi Salmon.

Bartender mixing tiki drink at Coral Club

Connor Christeson Mixing it Old School

In many ways, the tiki drink can be considered the O.G. of craft cocktails. Most contain several ingredients and there is a lot to making them right time and time again. That’s why the bars created by the Founding Fathers of Tiki had a specific set of rules from which they did not deviate. These included:

1) Using the finest and freshest ingredients including only freshly-squeezed juices.

2) Using the proper kind of ice. These drinks are highly-concentrated and require a kind of ice that melts fairly quickly to bring out the flavors.

3) Measuring ingredients – using a speed pourer works fine for a normal highball, but not for complex drinks with this many components, some of which are measured in drops.

4) Using a proper shaking/stirring technique – too much and you’ll dilute the drink. Too little and it will be too strong. It’s a tightrope, but we walk it with pride.

Does all this take a little more time, attention to detail and effort? It does. Is it worth it? Yes. We are honored to be able to keep these traditions alive.

This does not, however, mean there is no room to innovate. Many of the drinks on our menu are originals. Many others are our takes on the classics. And, while Coral Club does have a lot of great rum on hand, we don’t play favorites when it comes to spirits. So be sure to peruse the menu carefully and see if something new catches your eye.

Coral Club Logo

Cuisine

Hawaiian, Cocktail Bar, Fish

PAYMENT OPTIONS

AMEX, Discover, MasterCard, Visa

LOCATION

106 E. Evergreen Blvd.,
Vancouver, WA 98860

HOURS OF OPERATION

Mon. Th., Fri., Sat., and Sun:
4:00 pm – midnight
Closed: Tues. and Wed.

Contact

Map

Coral Club Crew

coral Crew
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