Globe YVR Summer Menu, New Dishes

Visited recently to taste a selection of new dishes from Executive Chef Karan Suri’s summer menu.

Amuse:

In house cured smoked salmon

In house cured smoked salmon

In house cured smoked salmon and a house made rye cracker which was dehydrated offering a different type of texture to a crisp.

1st course:

Crispy Cauliflower Tahini Kale

Crispy Cauliflower Tahini Kale

Crispy Cauliflower Tahini Kale salad with dehydrated chickpeas, radishes, an outstanding summer dish where the cauliflower was enhanced with turmeric to give it the yellow appearance.

2nd course:

Fried Chicken

Fried Chicken

Fried Chicken with an Asian Orange glaze and a watermelon feta cheese salad, delicous and tender chicjen with the flavourful orange glaze and watermelon side salad was perfect to cut the richness of the dish.

3rd course:

Halibut Crudo

Halibut Crudo

Halibut Crudo with Tobiko, watermelon radishes, Asian herb mix; a stunning plate of deliciousness.

4th course:

Sablefish baked in ginger miso,

Sablefish baked in ginger miso

Sablefish baked in ginger miso, Asian vegetables and a pickled ginger shoot, loved the wonderful flavours of the ginger and miso along with the pickled ginger shoot.

5th course:

Braised beef shortrib,

Braised beef shortrib,

Braised beef shortrib, croquette onion sousvide, roasted white carrots, peas; a beautiful standout dish with the shortrib as well as the onion fondue croquettes.

6th course:

Valrhona Manjari Chocolate parfait,

Valrhona Manjari Chocolate parfait,

Valrhona Manjari Chocolate parfait, with a cocoa nib soil, Dulce de leche ice cream, dusted with chilli maldon sea salt; a truly magnificent dessert to finish.

Globe YVR Restaurant

Inside the Fairmont Hotel at Vancouver International Airport

3111 Grant McConachie Way, Richmond

Tel:  604-248-3281

Web: http://www.fairmont.com/vancouverairport

Twitter: @FairmontYVR and @Chefkaransuri

By: Richard Wolak