VANCOUVER — The Fairmont Pacific Rim’s new second-floor restaurant is now open to the public. Replacing Oru Cuisine, Botanist offers a fresh culinary approach reflecting a “new Pacific Northwest.”

The restaurant features a collection of venues including a cocktail bar, garden, dining room and champagne lounge. The vibrant spaces — designed by Ste. Marie Design in collaboration with Glasfurd & Walker — were inspired by the principals of botany.

Executive chef Hector Laguna’s West Coast-focused menu highlights the culinary abundance of the region — produce rooted from the soil of the northwest, sustainably sourced seafood and organic agricultural methods from backyard suppliers. Signature items include root vegetables, oven-roasted halibut with spring vegetables and crab emulsion, and herb-crusted lamb rack with green-garlic panisse, fava and shallots. The menu is accompanied by wine director Jill Spoor’s boutique terroir-driven wine program that supports sustainable, organic and biodynamic farming and winemaking practices.

The dining room and garden will be open seven days per week for breakfast, lunch and dinner service, and the bar opens daily from 11a.m.


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