Lobby Lounge & RawBar
A perfect meeting place from morning ‘til midnight, the Lobby Lounge's floor-to-ceiling fireplace and cozy leather chairs call out to sit down and relax. In the morning, custom-roasted coffee is accompanied with lollipops to stir in flavors of dark chocolate and vanilla bean and can be savored with a bakery-fresh pastry while people watching. The lunch menu features a variety of sushi, Asian noodle bowls, and fresh flavorful salads; and the RawBar is an appetizing complement with its offerings of chilled seafood tower, oysters and sashimi.
Live entertainment is served nightly six days a week, and Saturday afternoons. Fairmont has established several exciting new partnerships, including one with EMI Canada and another with Shore 104 radio to bring you some outstanding entertainment as part of our ongoing West coast Music Sessions - a great way to wrap up the week over cocktails and contemporary Vancouver live music.
Commanding center stage in the lobby, you can't miss our Fazioli piano! Known as the Ferrari in the world of pianos – the crème de la crème of ivory-ticklers, our Fazioli traveled first-class from hometown Sacile, located just 35-miles north of Venice, Italy to its new home. The piano of choice for many professional musicians, including Herbie Hancock, a Fazioli is reputed to be the best and most costly in the world. Ours cost $225,000 and has a cutout with a wood inlay that echoes the 150’-long sculpture made by local origami master, Joseph Wu that soars above it.
Enjoy Afternoon Tea at Lobby Lounge and enjoy a luxurious selection of locally-sourced loose leaf teas, accompanied by classic & sushi-style sandwiches and delicious pastries.
Reservations are preferred but not required. $35 per person or upgrade to our Champagne tea for $50 per person. Visit our site for the Afternoon Tea menu.
Hours Of Operation:
- Monday to Saturday from 10:00 a.m. – 1:30 a.m.
- Sundays at 10:00 a.m. – 11:00 p.m.
- Afternoon Tea from 2:00 p.m. - 4:00 p.m.
Botanist
Botanist celebrates harmony with nature, in an environment that is as rich and diverse as the terroir it represents. The experience reflects a new Pacific Northwest, one that has always been here, just waiting to be discovered.
Helmed by Botanist Executive Chef Hector Laguna, the menu represents the abundant botany of British Columbia and the Pacific Northwest, where ingredients sourced from their natural landscape are coupled with contemporary techniques; designed to showcase the best version of themselves. The menu will highlight regionally inspired produce rooted from the soil of the northwest, sustainably sourced seafood from our oceans, and organic agricultural methods from backyard farmers and suppliers.
