Visited recently to taste a selection of new dishes from Executive Chef Karan Suri’s summer menu.
In house cured smoked salmon and a house made rye cracker which was dehydrated offering a different type of texture to a crisp.
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.
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.
Halibut Crudo with Tobiko, watermelon radishes, Asian herb mix; a stunning plate of deliciousness.
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.
Braised beef shortrib, croquette onion sousvide, roasted white carrots, peas; a beautiful standout dish with the shortrib as well as the onion fondue croquettes.
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
Twitter: @FairmontYVR and @Chefkaransuri
By: Richard Wolak