I’ve dined at Globe@YVR a few times in the past (for dinner and for afternoon tea) and aside from the delicious fare, I’ve very much enjoyed the atmosphere of the restaurant.
Whether you’re looking for a great pre-flight meal or wanting to pretend like you’re about to go somewhere great (like me as a local), Globe@YVR is a great place for a meal.
This time around, I was hosted at Globe@YVR for dinner and had the opportunity to follow Chef Ruth Wigman at the restaurant’s open kitchen as she crafts these beautiful and mouthwatering dishes.
To start, Chef Ruth prepared a beautiful platter featuring house-cured Pacific salmon with Northern Divine Caviar; Chef’s Creek Oysters with pickled plum and horseradish mignonette; traditional Oysters Rockefeller; and diver scallops with pickled blueberry and bee pollen.
As for mains, Chef Ruth prepared Yarrows Meadows’ Duck Breast and Ravioli Our Way.
The tender, flavourful duck breast featured wild mushrooms, herb spätzle, mostarda and baby carrots.
Ravioli Our Way featured freshly house made ravioli sheets, mushroom ragout, roasted tomato fondue, peas and topped with reggiano.
I also saw the behind-the-scenes preparation of the Herbed Rack of Lamb with smoked eggplant, grilled broccolini, dauphinoise potato and thyme jus.
And for a dessert, a perfectly torched baked alaska.
I really enjoyed Globe@YVR’s elevated yet approachable fare in a friendly, inviting environment. It’s a fun place to dine and a great place to plane watch. During the dinner, I daydreamed about my next travel destination.