Chef, author and television host Anthony Bourdain eschews lots of heavy sauces and complicated ingredients in favour of simple, fresh, well-prepared dishes. That’s a philosophy that can also be seen in Oru Cuisine’s new menu.
Executive Chef Darren Brown and his team apply their passion to foods of the Pacific Northwest, incorporating flavours from the Pacific Rim. “It’s our goal to use the best product at the best time and let the food speak for itself.” Says Chef Brown. “Our West Coast ingredients are conducive to the Pacific Rim style of cooking and I look forward to showcasing this to our guests.”
With sweeping floor to ceiling windows, Oru Cuisine (located in the fabulous Fairmont Pacific Rim Hotel) overlooks the new convention centre, Coal Harbour, and the Northshore Mountains.
I recently had the opportunity to try out some of the dishes off their new menu, and I was absolutely blown away. I’m neither a chef nor a food critic, and therefore unable to do justice to the dishes we had by my descriptions, but here’s a quick look at what we ate.
We started with the Sunchoke Soup, which is where I think everyone should start. I confess I didn’t even know what a sunchoke (also known as Jerusalem artichoke) was before dining at Oru. It turns out it’s a root vegetable that has a rich earthy flavour. Finished with a truffle foamed milk it’s a rich and complex flavour and was perhaps my favourite dish of the night.
The Notch Hills Beet Salad was next – pickled and poached baby Sorrento beets, beet chutney, chimichurri vinaigrette, and cabrales blue cheese. Like the rest of the menu, the beets are procured locally from a single farm.
I love tuna, and was excited to see Albacore Tuna Carpaccio on the menu. It didn’t disappoint, and was followed by the equally delicious Dungeness Crab Cakes, served with panko crust, tartar sauce, celery root, pickled ginger and watercress salad.
One of the more popular menu items is the “Kalua” Pork Belly. It’s Fraser Valley pork belly, slowly prepared with oven-dried pineapple, maple-mustard glaze, fried sage, pork cracklings, lotus root purée. The pork is so tender it practically melts in your mouth.
Another of our favourite dishes was the Sake Cured Haida Gwaii Sablefish – Alaskan salt cod brandade, butter poached sunchoke, melted leeks, fennel and chorizo, tomato-mirin broth. It was fresh, light and absolutely delicious.
There are many more menu items we didn’t have a chance to try but sound equally fantastic. Giovane Veal Ossobucco, Pineapple-macadamia Crusted Ling Cod, Bouillabaisse Nabe, Duck Confit Gyoza, Qualicum Island Diver Scallops, and the list goes on…
West coast ingredients and Pacific Rim flavours combine in a menu that is seasonally adjusted to ensure quality and freshness. The next time you’re in the mood for some really good food in Vancouver I recommend you check out Oru Cuisine at the Fairmont Pacific Rim Hotel.
1038 Canada Place
604 695 5500
Monday – Friday | 6:30am – 11:30am
Saturday & Sunday | 7:00am – 11:30am
Saturday & Sunday | 11:30am – 2:00pm
Monday – Friday | 11:30am – 2:00pm
5:00pm – 10:00pm
|Why wait? Oru has generously offered dinner for two to one of our lucky readers. Enjoy a tasting menu for two, including a glass of wine.To be eligible just post a comment below. We’ll pick a winner next week and notify them by email.Good luck!|
Aug 01 Update: Congratulations V. Lynn! Check your email inbox for our notification email.