After having a teaser taste of their Dine Out Vancouver menu during the preview, I knew I wanted to come back for the full Arc experience, and here I was.I arrived early, ahead of my date, so decided to post up at the bar and take in happy hour. Waiting for her arrival, and the start of the dinner service.
I began with a $14 glass of wine on special, which came accompanied by bar snacks the likes of unseasoned popcorn and heavily salted Chicharron.
When my friend joined she just caught the tail end of happy hour, by ordering the discounted Bramble Mule. Absolut Elyx, charred thyme, lime juice, blackberry, and Fever Tree ginger beer. It drank like a refreshing citrusy ice tea.
With our drinks we nibbled on their happy hour Salt & Pepper Chicken Wings with a buttermilk ranch for dip. They were crispy from tip to tip and tasty enough that you didn’t need the dip. I didn’t find the ranch complimentary anyways.
When time, we were escorted to our window seats for our full sit down dinner. I knew what I was in for, so was excited to share it with my friend tonight.
We were still a little early for the Dine Out service so whet our appetites with half a dozen oysters, served with mignonette.
This was paired with Twin Islands Savignon Blanc from New Zealand. A neutral light white with citrus notes to highlight the seafood.
And to stave off hunger we had some of their crunchy bread served with a generous glob of roasted garlic butter with herbs and whole clones of garlic. Truly crunchy like the name advertised, it offered a hard crack, making a mess that was well worth it.
We finally got to the Dine Out portion of our meal, and went the full 9 yards with all the 4 set dishes for $55, the 4 wine pairings for $35, and the 4 optional add ons to round out the meal, (these were priced separately). And all together we had a truly enjoyable and indulgent meal like no other.
I remembered the Scallop Rockefeller with garlic, parmesan, and herbs fondly so doubled down on our order, so we didn’t have to share. Although I thought the $12 add on was for one, so getting two for that price was a deal. The buttery sweet shellfish paralleled the butter in the cream sauce, finished with a torched char and a crispy crumb. Sumptuous and rich, I went so far as to eat the seaweed garnish as a decorative palate refresher.
The entire wine pairing features Quails Gate fromthe Okanagan Valley, BC. We started with their Rose. This had a light berry sweetness that was fruity and fun, bridging our scallop starter/side to our first course.
Chinook Salmon with crème fraiche, cucumber, salmon roe, dill, and coriander oil. The oils of the salmon infuses well with the rose that balances. Each bites is finished off with the freshness of cucumber and dill that brightens
The next add on is a 12g tin of Northern Divine Caviar for $50. Although, I originally thought this would have been a topping over the salmon: an accompaniment instead of a course all its own.
The second course is handmade cavatelli pasta with fennel sausage, rapini, and pecorino. Paired with Quails Gate Riesling. I liked the bounce back of each pasta bulb and how well the flavours married.
The wine helped to cut into the little spice from the sausage and its overall saltiness, acting as a cleanser with its dry acidity.
Our third course was the Flat Iron Steak. At most fine dining establishments you pay $55 for a regular steak, never mind $55 for 4 courses at a Fairmont property. Mind you it is about a 4 oz steak cut into strips, but there is plenty of food that you won’t miss a couple more bites. Flat iron steak with potato croquette, chanterelles, gremolata, and jus. Paired with Quails Gate Queue.
Here, we had the third and final add on of a lobster tail. This too was on the smaller side for $20, but the size of the tail did match the steak for a more even surf and turf ratio. Tender, perfectly pink steak with a crispy potato puck, hiding a mashed centre. I liked the look of it, but honestly didn’t find that the lobster tail matched all that much with the zestier jus. It oddly reminded of the seasonings from an instant noodle soup packet. Plenty of flavour and a lip smacking saltiness.
Our wine was similar to a a full body, Boudreaux. A mellow plum blend with under currents of flavour and plenty of depth, as told by its deep dark hue. It was well balanced for a 2021 and drank like an aged 5-6 year old with light tannis and a clean finish.
Dessert was a Bonet cake. Amaretti, coffee, rum, chocolate, and crème fraiche.
Paired with Quails Gate Fortified Vintage Foch. The latter was sweet dessert wine that didn’t take anything away from the chewy, slightly bitter chocolate cake with dark cocoa rum after notes.
And just when we thought all our courses were done we got a passion fruit cookie bite to officially conclude on. A crumbly square made tangy with the dollop of passion fruit gel.
And despite all the wine, we had to try a couple more of their signature cocktails, including one that has yet to be released for Valentines Day.
Still under a working title the hanging cocktail was meant to model a romantic sunset. A boozy sangria with a house made mango spiced chai lemonade, Hennessy, and red wine. The final touch was the addition of a passion fruit smoke, added table side. Optically, this so pleasing and unique, but as is it felt unfinished. We offered the suggestion of adding fresh flowers to foster a greater valentines feel, and to include a petit four as a bonus.
Available on their regular menu and worth ordering for the theatrics alone is the “Dream weaver”. Vodka, thyme, cloves, champagne acid, egg whites, sauvignon blanc foam, and rice paper. The cocktail is finished with an edible rice paper folded boat, and I have never seen anything like this. It was on the sweeter side thanks to the frothy foam, a clear cocktail with the surprising freshness of lime and lemon. It ends in a delicate tartness, inviting you in for a second sip, to reacquaint yourself with what you already know. From sip to sip I got salted plum and herbal salad dressing, hiding more spirit than what you’d expect.
With only a few more days left in 2024’s Dine Our Vancouver run, Arc’s $55 menu still remains one of my top recommendations. A reasonably priced menu with plenty of value, enjoyed in relaxed west coast elegance.
ARC Restaurant
900 Canada Pl, Vancouver, BC V6C 3L5
604-691-1818
arcdining.com
