Chef Nathan Brown recently joined the Fairmont Pacific Rim as their new Executive Chef. The Ontario raised chef has arrived on Canada’s West Coast after a decade spent at top hotels and restaurants from Asia to the Middle East to the Caribbean. He now oversees all three restaurants at the hotel, ORU Cuisine (fine dining), RawBar (100% Ocean Wise Sushi), and giovane café + eatery (café, coffee bar and artisan food market.)
Chef Brown jumped right in and launched a new menu at ORU highlighting the abundance of local, fresh and sustainable ingredients available in B.C.’s backyard. Amber, Claire and I decided to do a taste test.
Fairmont was nice enough to pick us up from Amber’s place in Yaletown. Normally reserved only for overnight hotel guests, their BMW car service is available during the day until about 11:30 p.m. – a great perk of staying with Fairmont!
After arriving in style at the hotel we settled in at ORU and ordered the featured seasonal starter. Rosé wine poached Ocean Wise spot prawns with spring onion and maple pesto, brioche and cured egg yolk, and pickled spring onions. I love spot prawn season and this dish was amazing! The flavours of the pesto were complex but did not overpower the delicate prawns.
Next up were the gougères (savory choux pastry) stuffed with goat cheese velouté, topped with green pistachios and honey. Soooo delicious!
For our main dishes Claire and I both ordered the Ocean Wise sablefish off the new menu. A generous portion of fish served with carrot agnolotti, roasted onion, asparagus, french beans and spinach.
Amber ordered the featured entrée which was halibut with red rice risotto, spring onion pesto, cipollini onions and fresh peas. She let me have a couple bites and it was delicious!
The restaurant was featuring three desserts, and since there was three of us we just ordered them all. First up was the B52, a trio of profiteroles stuffed with three different cream fillings flavoured with the three liqueurs found in a B52 cocktail; coffee, Irish cream and orange. We decided this dessert was our favourite.
The hot chocolate dessert was also quite nice, a once baked chocolate biscotti with salted caramel rings in a pool of spicy hot chocolate sauce garnished with marshmallows. I loved the salted caramel rings!!! The spicy hot chocolate sauce amazing.
The third dessert was the “strawberry tartare” – minced fresh fresh strawberries topped with strawberry sorbet, mint, strawberry rhubarb rhubarb gel, surrounded by fresh strawberry juice consumé. Seasonal and fresh this was the lightest of the three desserts and did the best job of highlighting seasonal ingredients. The first of the local strawberries have just started to hit the farmers’ markets here in Vancouver.
We really enjoyed the new menu at Oru, if you haven’t been recently you really should go check it out.
After dinner Claire had to get going, but Amber and I headed downstairs to the Lobby Lounge.
Lobby Lounge has live music every night of the week, and has one of the best bar tenders in town. Since I’m on a gin kick I ordered the Bali Hai cocktail which is made of pear and thyme infused gin, agave, lime, goji berry and ginseng tincture. Very fresh and delicious, a great summer cocktail.
After our drinks we headed home, again in style –
Thanks again Fairmont for extending car service to us!!