Fairmont Waterfront’s ARC Restaurant has introduced a new Chef’s Bench dining experience called Led by a Love…created for intimate groups of 6 to 12 guests.
The family-style dinner series is guided by ARC’s West Coast approach, with Executive Chef Harris Sakalis building each menu around seasonal ingredients, local producers, and the hotel’s rooftop garden whenever possible.
Led By A Love Of Spot Prawns
The first dinner in the series focused on spot prawns, a beloved B.C. ingredient with a short and much-anticipated season. The menu brought together land and sea through a five-course format, with dishes that moved from delicate seafood preparations to a charcoal-grilled family-style main course.
The evening began with Spot Prawn and Local Caviar, followed by Spot Prawn Orzotto with jamon iberico, aged parmesan foam, and herb oil. The orzotto offered a richer expression of the ingredient, with the spot prawns worked into a warm, savoury course.
The centrepiece was Charcoal Grilled Spot Prawns, served with Hannah Brook greens, melted garden herb butter, and charred lemon. The charcoal grill brought out the sweetness of the prawns, while the butter and herbs kept the dish tied closely to ARC’s garden-driven style.
Sides were served for the table and included chimichurri sauce, grilled asparagus, spring peas and morel mushrooms, roasted squash, and mac and cheese. The shared format gave the dinner a relaxed rhythm, with the prawns at the centre and the sides adding seasonal colour.
Dessert finished with Pistachio Cheesecake, strawberry-rhubarb compote, and graham crumble. It was a spring-like ending to a menu built around one of the West Coast’s most anticipated seafood ingredients.
Wine pairings were presented feature local BC wineries like Quail’s Gate.
ARC Restaurant is located inside Fairmont Waterfront at 900 Canada Place Way, Vancouver, BC.