ARC Restaurant’s ethos centres on food that reflects coastal British Columbia, with seasonal ingredients from local farmers and fishers, responsibly sourced Ocean Wise seafood, and honey, herbs and produce from Fairmont Waterfront’s rooftop garden.
Led by Chef Harris Sakalis, their approach connects the menu to the surrounding land and sea, with sustainability shaping what reaches the table.
Here’s one of the dinners I had on a press trip recently:
Oysters with horseradish, mignonette and lemon.
Clair de Lune, a gin cocktail with lavender, elderflower and bergamot.
BC Chinook Salmon with Dungeness crab mashed potatoes and Swiss chard.
Ricotta Gnudi in parmesan broth with cherry tomatoes and spring ramps.
Cauliflower Panisse with roasted cauliflower, crispy chickpeas and pickled mushrooms.
Pacific Halibut with a pancetta crust, corn pudding and tomatillo chimichurri.
Dungeness Crab Bucatini in crab bisque with asparagus and toasted seaweed.
Bread and Dips Platter with flatbread, crackers, olives and pickled vegetables.
Pull Apart Bread with honey butter.
Chocolate Fondant with raspberry and salted caramel gelato.
Vanilla Cheesecake with strawberry rhubarb compote and pistachio crunch.
Carrot Cake with cream cheese frosting and honey-cinnamon gelato.
Salted Caramel Gelato.
Profiteroles filled with vanilla gelato and topped with warm dark chocolate sauce.
Petit Fours to finish.
