Notch8 Restaurant at the Fairmont Hotel Vancouver has just launched a new dinner menu, created by restaurant Executive Chef Dennis Peckham, with a more family-style format.
Notch 9 Dinner Menu
The menu is divided into small plates (like carpaccio, oysters, gnocchi, mussels and more) and large plates (like salmon, wagyu, ravioli, whole chicken and so forth).
There are also 3 Hotel Vancouver Classics (French Onion Soup, 8 oz Slow Roasted Prime Rib and the Feature Pie of the Month) for a 3-Course prix-fixe dinner.
Guests can also enjoy enhancements to their dishes including whole roasted Tokyo turnips, truffle parmesan fries, roasted vine tomato and more.
I had the opportunity to visit Notch8 for a tasting of their dinner menu. Here’s a look at the dishes I tried.
Small Plates
NOTCH8 SIGNATURE BREAD
Stout, comte cheese, garlic butter, mustard seed
The Notch8 signature pull-apart cheesy bread is a must-try but you need to restrain yourself from eating the whole thing because it is so good! Leave room for more of the deliciousness to come.
CARPACCIO
Bison, Jersey Blue Cheese, Mizuna, Hazelnuts
The bison carpaccio with blue cheese and hazelnuts had a melt-in-your-mouth texture and a unique combination of piquant and nutty flavours. The crunchy hazelnuts also added a fun textural contrast.
Celeriac
Granny Smith Apple, Kohlrabi, Bacon Vinaigrette, Tarragon
A bright and refreshing salad with tart, acidic, yet subtly sweet flavours.
GNOCCHI
Chive, Potato, Roasted Squash, Sage, Pine Nut
Chef Dennis Peckham rolls out the gnocchi himself and you’ll love the soft, pillowy textures combined with the fall flavours of roasted squash, sage and pine nuts.
Large Plates
WAGYU
Broccolini, Braised Red Onion, Arugula, Garlic Frites, Lemon Aioli
What a luscious, tender, juicy cut! This Wagyu was truly a standout.
LAMB
Chickpeas, Pistachio, Mint, Yogurt, and Pomegranate
DUCK
Roasted Duck Breast, Pickled Black Currant, Beets, Red Cabbage
SABLEFISH
Roasted Pumpkin, Pickled Mustard Seeds, Squid Ink Tuille, Black Garlic Puree
The squid ink tuille was a unique element to this buttery, tender sablefish.
Dessert
To finish off a fantastic meal, there was a warm chocolate banana pudding with malt flavoured ice cream.
There was also a decadent dessert cup holding chocolate brownies, meringues, and chocolate sauce melted over top white chocolate.
For more information and reservations, visit www.notch8-dining.com
Notch8 Restaurant & Bar
900 W Georgia St, Vancouver, BC
www.notch8-dining.com