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Dinner Through the Decades

May 30, 2024 until September 02, 2024

85th Anniversary 3-Course Tasting Menu: THE VAULT

 

Fairmont Hotel Vancouver, the iconic Castle in the City,  commemorates 85 years of timeless elegance and exceptional hospitality at Notch8 Restaurant and Bar with ‘Dinner Through the Decades,’ a unique dining experience offering guests a nostalgic journey through the hotel's rich culinary history.

Under the culinary direction of newly-appointed Notch8 Executive Chef, Kay Noh, the specially curated three-course menu, priced at $85.00 CAD, showcases a selection of dishes that have graced the hotel's menus over the years. Each course has been thoughtfully selected to represent a different era, offering a nostalgic nod to the contemporary dining experience. 

For an additional $19.39 CAD per person, guests may choose to enhance their dining experience with wine pairings.

To complement the experience, Bar Manager Steve Hagan has designed a menu of nostalgic sips that represent classic cocktails that defined the eras - from the Daiquiri, Singapore Sling, to the Cosmopolitan and Bees Knees. 

 MENU

to start

1939 - PANORAMA ROOF

HEART OF LETTUCE

confit garlic caesar dressing | candied bacon bits | capers | 

croutons | parmesan | white balsamic reduction

Nielson Chardonnay, Santa Barbara, California (3oz)


-or-


1940 - THE RED BARREL

PUREE GARBURE SOUP

brome lake smoked duck breast | vegetables | cannellini beans

Sandhill Cabernet-Merlot, Okanagan, BC (3oz)


choice of entreés

1950 - SPANISH GRILL

PAN-SEARED BC HALIBUT

green garbanzo bean purée | saffron fingerling potato | sauce figaro foam | sundried tomato-dressed ratatouille | pine nut pesto

Oyster Bay Sauvignon Blanc, Marlborough, New Zealand (3oz)


-or-


1960 - THE TIMBER CLUB 

TENDERLOIN OF BEEF MINUTE 

herb & garlic marinated filet mignon | gratin dauphinois | french beans | 

king oyster mushrooms | demi glace | pickled shallots 

Cannonball Cabernet Sauvignon, Sonoma, California (3oz)


-or-


2024 - NOTCH8

SUMMER VEGETABLE RISOTTO

vegan butter | vegan cashew parmesan | vegan xo

Laughing Stock Pinot Gris, Okanagan, BC (3oz)


dessert


1990 - GRIFFIN’S

OLD FASHIONED STRAWBERRY SHORTCAKE

macerated strawberry & rhubarb | marscarpone chantilly

Mission Hill Reserve Icewine, Okanagan, BC 



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*Taxes and gratuity extra.