Visited recently to taste a selection of new dishes from Executive Chef Karan Suri’s summer menu.
Amuse:
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 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 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 with Tobiko, watermelon radishes, Asian herb mix; a stunning plate of deliciousness.
4th course:
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, 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, 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