Globe@YVR is the restaurant inside the Fairmont Vancouver Airport and is quite popular among travellers to and from the Vancouver International Airport, as well as locals. They boast a solid afternoon tea, brunch, as well as lunch and dinner made with local seasonal ingredients by Executive Chef Nandaskishore Rangan.
His style of cooking that is represented on the menu as he calls it ‘local and honest’. They work really closely with local producers like Gastown Greens to secure the best produce and support local businesses. I really admire this as they put a lot of care into their dishes.
As a bonus, if you spend a minimum of $30, you get 3 hours of free parking at the airport.
We were invited to get a taste of a few of the items off their Spring menu. Pretty exciting as we haven’t dined at the Globe@YVR yet.
The amuse bouche was a beautiful bacon wrapped scallop with a maple glaze. Really delicious and the maple goes so well with the bacon. The scallop was seared nicely too.
Globe@YVR Signature Beer Bread
You can add this to the start of your meal and it’s really delicious. It is made with local honey and baked fresh from the oven. It’s a treat and we really liked it.
This dish is comprised of a variety of mushrooms, spinach tortellini, small vegetables, ricotta, and Gastown Greens. I like how they add a bit of interactivity to the dish as well. The come out the pour the broth and also shred the cheese.
The dish is simple but packed full of flavour with all these local ingredients. The mushrooms have a lot of savoury umami flavour.
Nova Scotia Lobster
This is flown in daily to retain its optimal freshness. It is paired with sautéed spinach, triple-cooked fries, garlic toast, béarnaise, and charred lemon. Really great item to share among the table.
Haida Gwaii Halibut
This is accompanied with parisienne potato, zucchini, tapioca crisp, and crab bisque. The halibut was soft with a delicious seasoning that doesn’t overpower the beautiful taste of it. I really enjoyed that tapioca crisps that came along with it.
For dessert we have a mascarpone mousse on the bottom, fresh strawberries topped with a kataifi nest. Then a strawberry consommé is poured around the dessert. It’s a light dessert and I like the contrasting textures of the mousse and nest.
It was my first time dining at Globe@YVR and it was good to get a taste of what Executive Chef Nandaskishore Rangan has done to transform the menu. It is very representative of BC and what this province has to order, so, locals and visitors will get a joy from experiencing the dishes here.
They are popular for Afternoon Tea as it’s a great price and conveniently located right by the Airport as well as transit. Next time, if you’re at the airport and want to treat yourself or your friends to a great meal, check out Globe@YVR.
Vancouver International Airport, 3111 Grant McConachie Way, Richmond, BC