The Apron at The Westin Wall Centre, Vancouver Airport has introduced new seasonal menu items that reflect a West Coast approach to dining, with a focus on local farmers, growers, and fishers. The menu brings familiar dishes into a contemporary hotel dining setting, with seafood, meats, vegetables, and desserts presented in a way that feels polished but still approachable.
I visited to try several new dishes from the menu. Hotel restaurants can sometimes feel formal or distant, but The Apron had a relaxed pace that made the meal easy to settle into. I also appreciated that the dishes covered a good range, from lighter seasonal items to more substantial mains and desserts.
The Burrata was served with a garden-selected harvest, seasonal stone fruit, sesame, miso vinaigrette, and crostini. The stone fruit added a gentle sweetness against the creamy burrata, while the miso vinaigrette brought a savoury note. It was a good opening dish, especially for sharing at the table.
The Half Chicken was slow-roasted and sake-marinated, with charred lemon and truffle chasseur sauce. The chicken was tender with a nicely seasoned exterior, and the charred lemon added brightness without overwhelming the dish. I found this one comforting in a familiar way.
The Pork Tomahawk featured a 12-ounce chop with tamari and chilli emulsion, watercress, and yuzu vinaigrette. The pork had a satisfying richness, with the tamari and chilli bringing savoury heat. The watercress and yuzu helped give the dish contrast, which made it feel more balanced on the plate.
I really enjoyed the Pacific Salmon with sake kasu, miso butter, confit fennel, and fingerling potatoes baked in parchment paper. The salmon was moist and tender, with the miso butter adding a savoury finish. I enjoyed how the fennel and potatoes made the dish feel complete without taking attention away from the fish.
The Broccolini was charred with parmesan and salted egg yolk. The char added a pleasant edge, while the salted egg yolk gave the vegetables a richer, savoury character. It was a side dish with enough personality to stand on their own.
The Foraged Mushrooms featured local mushrooms with miso butter, yuzu, and crushed almonds. The mushrooms had an earthy quality, with the miso butter adding warmth and the yuzu giving a subtle lift. I always enjoy seeing mushrooms treated as more than just a supporting ingredient, and this dish gave them enough room to be noticed.
For dessert, Chocolate Decadence offered 56% couverture and ganache. It was rich and smooth, suited for anyone who wants a chocolatey finish.
The Clafoutis Tart was made with peach, raspberry, and chantilly. The fruit gave the dessert a softer, brighter profile, and the chantilly added a light finish.
The New York Cheesecake came with a graham crust and berry compote. It was classic and familiar, with the berry compote adding enough acidity to balance the creaminess.
The drinks also brought a bit of character to the meal. Dirty Little Caesar had a briny oyster finish. Indigo Giggles was fragrant and fruity while the Razzle Dazzle had citrus, fizz, and a soft berry finish, making it the most playful of the three.
Overall, the new menu at The Apron offered a mix of seasonal produce, seafood, meat, and familiar desserts with thoughtful details. It felt like a dining option that works well for hotel guests, airport-area visitors, and Richmond locals looking for a composed meal in a quieter setting.
The Apron is located at 3099 Corvette Way, Richmond, BC.