Province to Plate is a seasonal menu at Fairmont Waterfront’s ARC Restaurant with a focus on British Columbia ingredients, moving from coast to farmland to orchard in a thoughtful three course progression.
Executive Chef Harris Sakalis designed the Province to Plate menu to highlight seasonal BC ingredients with a strong local and sustainable focus. The menu changes regularly, keeping things fresh while staying rooted in regional sourcing.
The menu we tried opened with BC wild salmon paired with Ambrosia apples and grapes. The salmon was house-marinated and served with walnuts, celery leaves, and preserved lemon aioli. The apples brought a gentle sweetness that worked naturally with the richness of the fish, while the preserved lemon keeps the dish bright. The suggested Quails Gate Rosé from the Okanagan Valley complemented the fruit-forward elements.
The main course shifted inland with vine leaf wrapped lamb loin served alongside green asparagus and a mushroom caramel. The lamb was tender, with the vine leaves adding a subtle savoury note. The mushroom caramel and Foch wine sauce grounded the dish in earthy flavours that reflect the valley’s agricultural roots. This dish was paired with Little Engine Union from the Okanagan Valley.
The dessert course was Ambrosia apples in a baked apple tart with almond frangipane. Cinnamon icing sugar added warmth, while the salted caramel gelato brought contrast and richness. A small pour of Wild Goose Late Harvest Gewürztraminer rounded out the course with gentle sweetness and aromatics.
We also tried additional desserts which included a poached pear with red wine reduction, hazelnut crunch, and tonka mascarpone; as well as a chocolate sorbetto served with pâte de fruit, fruit tonic, and citrus crisps.
We also had a side of parmesan truffle fries which were very crispy and had a nice truffle flavour.
To complement the menu, the cocktail program carries the same local focus. These drinks highlight ingredients from the rooftop garden and on-site apiary, with each cocktail built around Waterfront West Coast Wild Gin, created in collaboration with Wayward Distillery. The gin is distilled using honey harvested from the hotel’s own apiary and infused with handpicked rooftop botanicals, giving it a distinctly local character.
The Apiary cocktail brings those elements together with waterfront gin, chartreuse, rooftop honey, champagne acid, and rosemary. The result is aromatic and well balanced, with herbal notes from the chartreuse, gentle sweetness from the honey, and a clean, lifted finish from the champagne acid. It is a thoughtful pairing alongside the Province to Plate menu and reinforces the kitchen and bar’s shared commitment to regional sourcing.
I also tried the Golden Age Lemonade, a mocktail made with mango, chai, star anise, cinnamon, cardamom, and lemon. It was aromatic and gently spiced, with the citrus keeping it refreshing.
The three course dinner was priced at $70 per person, with optional wine pairings available for $45 per person. Individual dishes can also be ordered à la carte.
Fairmont Waterfront is located at 900 Canada Pl, Vancouver, BC.
