Botanist is a new restaurant inside Fairmont Pacific Rim and it officially opens today, beginning with breakfast service. They are replacing their precious restaurant concept – ORU with Botanist. The restaurant will present a collection of four diverse spaces —a dining room, cocktail bar and lab, garden, and a champagne lounge. They offer a dining destination rich in experiences that reflect the vibrant, lush earthiness of the Pacific Northwest – from design and decor to cocktails and cuisine.
We were invited to have a sneak peek of the space and menu before they open their doors to the public. So, this is definitely not a normal dining experience, I just wanted to take you on a journey to see how their new space and menu has transformed. Executive Chef Hector Laguna’s menu depicts the culinary abundance of our region – produce rooted from the soil of the northwest, sustainably sourced seafood; and organic agricultural methods from backyard suppliers.
Cocktail Bar and Lab
The Cocktail Bar is dedicated to the creative science of cocktails. Led by Grant Sceney, the creative beverage director, and David Wolowidnyk, Botanist head bartender, the international award-winning duo created a list of whimsical yet sophisticated cocktails. The elevated beverage experience is enhanced by the Cocktail Lab with commercial kitchen elements such as a centrifuge, band saw, and roto-vaporizer. Select libations give a nod to its chemistry inspired roots and botanical background.
The Deep Cove mixes Island Gin, sea buckthorn, and blue algae and is served in a bespoke glass molded onto a log of driftwood. Next level cocktail right here.
This cocktail has Gin, Berries, Seeds, Bubbles and the cute bird glass sits on a Bird Nest.
If you love fun innovative cocktails, this area if for you where you can watch the bartenders in action.
Dining Room is a space intended to be active and engaging morning to night. A mixture of various limestone, whitewashed woods and ornate metalwork sets its foundation with pops of plant material found throughout.
The menu isn’t that large, but there is a good variety of items to choose from.
There is fava, garbanzo, avocado, burrata, lemon in this appetizer.
English Pea Soup
The soup is poured into the dish and is paired with a stack of dungeness crab, mint, and crème fraîche.
Roasted Wagyu Zabuton
This has celeriac, nettles, wild mushrooms, romanesco, and brown butter jus to complete the dish.
It also has a onion nage, fermented vegetables, and puffed tapioca.
It has asparagus, cauliflower, kohlrabi, chorizo in this dish to highlight the charred octopus. The octopus was very tender and flavourful. You can tell they spent some time really making this dish shine.
Hand Cut Tagliatelle
There are morels, mushroom soil, and a crispy piave on top.
Another great addition to the Vancouver dining scene with their creative concept to bring out the flavours of the Pacific Northwest.
1038 Canada Place Way, Vancouver