Monday – Thursday11:30 – 23:00
Friday – Saturday11:30 – 01:00
Sunday11:30 – 22:00
The Aroma Bistro & Bar 32760 Simon Ave, Abbotsford, BC V2T 0B8
Crafted With Love, Just For You
FLAVORS
THAT DELIGHT,
FOOD
THAT
BRINGS
PEOPLE TOGETHER
180
Dishes On The Board
250
Guests In The Grand Room
3
Private Rooms
7
Days A Week
Twelve years of open-fire cooking condensed into one room: a menu that follows the seasons, a cellar chosen to match it, and a floor team that treats first-timers like regulars. This is where the neighbourhood eats when it wants to celebrate — and when it just wants dinner done properly.
Today's Specials
Everyday Special
A complete plate, built the way the kitchen eats: curry, dal makhani, veg curry of the day, rice and naan.
Shahi paneer, dal makhni and one veg curry of the day, rice and naan.
Butter chicken, two pieces of tandoori chicken, veg curry of the day, rice and naan.
Lamb or goat curry, two pieces of tandoori chicken, veg curry of the day, rice and naan.
Featured Menu
Order any of the 23 dishes on the featured menu and the second one is on us. Familiar names, full plates:
Indian breads on the featured menu are at regular price.
See the Full Featured ListSavor the Flavor
The plates the neighbourhood orders by name — off the grill, out of the fryer, straight from the pass. A few of them here; the whole board is a click away.
A week on the pass in ninety seconds: the smoker lit before dawn, the market boxes opened, the first covers of service and the last glass polished. The room you are booking, exactly as it runs.
Comforts Classics Curiosities
Make A Reservation
250
guests standing
180 seated at tables
Weddings, Parties, Company Nights
Take the whole floor or a corner of it — one kitchen, one address in Abbotsford, no outside caterer.
Tell us the date and the headcount and we will tell you honestly what the room can do with it.
Private bar and dedicated bartender
from $65 per head
Natural light and patio access
from $55 per head
Seven courses, written for your table
from $95 per head
A table that meets monthly to eat whatever the kitchen is proudest of that week — one long menu, shared plates, and first taste of anything new before it reaches the board.
Reserve your tableOne dish, one weekend: the chef clears a corner of the pass for something that will never be printed on the menu. When it is gone, it is gone — ask the floor what is running.
see what's special
On right now until 5:00 pm
Offers & Specials
Every day, not just weekdays — once through the afternoon and again late, when the kitchen is still on and the bar has found its stride.
At the bar and at the tables — no separate happy hour room, no small print.
Discover Best
Crispy chicken wings finished in your choice of Buffalo Heat, Korean BBQ, Honey Garlic, Teriyaki, or Salt & Pepper.
Crisp panko-crusted prawns with house tartar.
Thin-sliced Wagyu beef, red pesto, arugula, shaved Parmesan, balsamic glaze, warm focaccia.
Soft tortillas filled with spiced chicken, braised beef or seasoned paneer.
Salmon and avocado over saffron rice, togarashi aioli.
Beef, chicken or paneer.
Salt and pepper, teriyaki, honey garlic or buffalo.
Pan-seared salmon, pomegranate glaze, mash, garlic-lime cream.
Salmon fillet, leek cream, seasonal vegetables.
Lemon butter sauce, mashed potatoes, vegetables.
Beer-battered fish, fries, tartar sauce.
Pan-seared chicken, garlic cream, basil mash.
Roasted potatoes, sautéed vegetables, demi-glace.
Herb-marinated chops, creamy risotto.
Mashed potatoes, seasonal vegetables.
Exceptionally tender Wagyu cut.
Premium Japanese Wagyu, rich marbling.
Your Taste, Our Expertise
Three chefs, three tempers, one pass. Between them they cover the fire, the pastry counter and the raw bar — and they will happily talk you through any plate that leaves it.
View Entire TeamHead Chef
Sous Chef
Pastry Chef
Photographs
One room on Simon Ave — the high tables in front of the bar, a martini on its way up, and the kitchen sending out curry, kebabs and a burger you need both hands for.
Helpful Insights
We do — in any amount, from the host stand or by phone, and they never expire. A card bought tonight is good for a table years from now.
Any time up to two hours before you are due. Call the floor team or reply to your confirmation email and we will move the table, the time or the party size.
All major cards, contactless, and cash. The table can be split any way you like — the till does the arithmetic so nobody has to.
A short one, cooked from the same larder as everything else: smaller plates, gentler seasoning, and a dessert that always disappears first.
Fully — step-free entry, an accessible washroom on the ground floor, and tables that keep their clearance. Tell us when you book and we will hold the easiest spot.
The back room seats thirty and the whole floor can be taken for the evening. Set menus, a bar package and the sound system are all part of the conversation.
Book through the reservation form on this page, call us, or walk in — we always keep a few tables back for the neighbourhood.
Whatever the market gave us that week, from a supply list we publish by season. Every allergen is flagged on the menu and the kitchen will talk through any dish.
Up to twelve on one table, more across the room. For parties of eight or over we ask for a card to hold the booking, never to charge it.
Not for everyday tables. Large groups and holiday evenings carry a small per-head deposit that comes straight off the bill.
The room itself is free with a food and drink minimum; below the minimum a modest hire fee applies. The events team will quote both before you commit.
Our pastry chef takes cake commissions with a week's notice — flavours from the dessert menu or your own brief, delivered to the table with candles lit.
Growth Served
2012
One room, eight tables and a wood grill — the doors open on Simon Ave in Abbotsford.
2015
The board doubles: a raw bar, a pastry counter and the first seasonal menu.
2016
Bookings, ordering and the journal go online — the queue moves to the web.
2018
Friday sets on the small stage become the busiest night of the week.
2020
The dining room closes; the kitchen keeps the neighbourhood fed at the kerb.
2025
Counting the first pop-up years: a quarter century minus one, marked with a feast.
Client Reviews
Birthdays in the Grand Room, the same Friday booth two years running, and a few people who drove in on a whim and stayed until close.
Sample reviews — replace with collected ones before launch.
We came for a birthday and ended up booking the Grand Room for the whole family in December. Half the table wanted vegetarian and nobody had to settle — the paneer went as fast as the butter chicken.
Jasleen K.
Birthday, 40 guests
Our Friday corner has been the same booth for two years. The wings arrive before we have finished sitting down, which is either very good service or slightly embarrassing.
Mark T.
Friday regulars
I bring clients here because the room is quiet enough to talk and the food is good enough to remember afterwards. The ribeye is a proper steak, not a garnish exercise.
Daniel R.
Business dinner
Drove in from Chilliwack on a whim, stayed until close. Cocktails at the bar first, then dinner, then the cheesecake we had promised ourselves we would skip.
Renee L.
Worth the drive
Meet. Celebrate. Gather
Birthdays, deal-closings, Tuesday — the room does not need an excuse. Tell us how many and when; the kitchen and the cellar will meet you there.
32760 Simon Ave, Abbotsford, BC V2T 0B8
(604) 743-3131
thearomabistro.ca
Monday – Thursday: 11:30 – 23:00 · Friday – Saturday: 11:30 – 01:00 · Sunday: 11:30 – 22:00
owner@thearomabistro.ca
events@thearomabistro.ca
Follow us @thearomabistro
From The Aroma Bistro & Bar
Happy hour times, new dishes and the occasional invitation. Once a month, never more.
