Oru Cuisine Restaurant is located within the beautiful Fairmont Pacific Rim Hotel at Vancouver’s Waterfront. The menu is seafood focused with a sophisticated Pacific Northwest flare prepared by Executive Chef Nathan Brown. The new Spring Menu is refreshing, clean and beautiful. The dishes were artfully plated and all it demanded was an audience with some natural lighting by the window.
Tomato Soup 14: Clean. Simple. Refreshingly Chilled tomato water. Compressed rainbow tomatoes (deskinned) with balsamic vinaigrette and a ever so pretty focaccia, edible flowers and onion garlic aioli. Perfect for those hotter days.
BC Shellfish $24: This seafood salad is served with a distinctively flavorful dashi syrup. The umami profile is strong but does not overpower the fresh seawater sweetness of Ocean Wise seafood. You can still taste the individuality of prawns, clams, mussels, kelp and dulse flakes.
Celibataire 15: This French delicious ‘single’ cocktail includes Aperol, Cointreau and my favorite ginger beer with citrusy squeeze of grapefruit and lemon. Made by Grant Sceney who was just named bartender of the year from Vancouver Magazine.
Spring Mushroom 17: A small spring garden spruced with cottage cheese, live greens, sea buckthorn berries, and caramelized onion situated on a patch of ‘dirt’ crumble. The crumble itself carries more texture than flavors but visually it is stunning and accentuates the thoughtfulness and attention to details. The hero, the mushrooms imparts a earthy and savory element goes well with the peppery and bitterness of arugula tied together by the crystal clear sourness of buckthorn berries.
Veal 18: Seared sweetbreads has a firm yet tender texture. There is a nice contrast to the crispy outside. It pairs well with a richer celeriac and beets puree, green farro and candied hay. This was the first time I’ve had candied hay – crispy crystallized straws was interesting to chew on only if you don’t pick a tough piece.
Oru Signature Salad 16: spinach, white asparagus, carrots, radish, pea shoots and brie foam.
Sablefish 42: This fish can do no wrong. Fatty and flaky. A classic favorite I would order any day. Served with sauteed baby kale, black rice, cauliflower, samphire greens and spruce tip syrup.
Octopus 30: The octopus is tender and soft. It is not rubbery. This is a rich dish with gnocchi, fava beans, asparagus, maple-bacon crumb and Greek yogurt.
Caramel and Apples 10: Quenelle cheesecake mousse is light and creamy with pecan caramel corn and fresh berries.
Stay the night at one of their hotel suites. Fairmont Pacific Rim is one of those luxury hotels in Vancouver. This beautiful 5-star hotel has a full service spa and rooftop pool with fire pits and a hot tub along with a 4,000 square-foot gym. It overlooks Coal Harbour and is walking distance to Vancouver’s Sea Wall, Canada Place, a variety of shopping on Robson Street.
Enjoy Breakfast in bed the next morning!
at Fairmont Pacific Rim Hotel
Cuisine: Seafood, Pacific Northwest
Mon 6:30 am – 2:00 pm, 5:30 pm – 10:00 pm
Tue 6:30 am – 2:00 pm, 5:30 pm – 10:00 pm
Wed 6:30 am – 2:00 pm, 5:30 pm – 10:00 pm
Thu 6:30 am – 2:00 pm, 5:30 pm – 10:00 pm
Fri 6:30 am – 2:00 pm, 5:30 pm – 10:00 pm
Sat 7:00 am – 2:00 pm, 5:30 pm – 10:00 pm
Sun 7:00 am – 2:00 pm, 5:30 pm – 10:00 pm
1038 Canada Pl, Vancouver, BC V6C 0B9