Notch8 embodies the timeless qualities of the Fairmont Hotel Vancouver’s heritage, history and hospitality. Located in the lobby of the Fairmont Hotel Vancouver, Notch8 Restaurant & Bar, is a place to relax and watch the world pass by. A perfect mix of new and old world charm, this familiar location has a splashy new style. Rich hues of colour and warm woods mixed with brass details heralds back to a bygone era of grand railway hotels.
The name Notch8 pays homage to the hotel’s place in Canadian history as one of the legendary railway hotels built by the Canadian Pacific and the Canadian National Railways. Watch the story come to life.
Executive Chef Colin Burslem brings his global experience home, combining passion for local products with an international flair creating classic + simple + fresh food. Menu items tempt even the most discerning carnivore featuring prime cuts of Certified Angus Beef, Sakura Farms Pork and Innisfail Lamb. Fish lovers can choose from the freshest BC Wild Salmon, Haida Gwaii Halibut and mouth-watering Ahi Tuna accompanied by comfortable and creative side dishes.
A gathering place where locals and travellers come together, we invite you to visit and make this part of your journey....Open for daily breakfast, lunch, afternoon tea and dinner. Brunch is available on weekends.
Dine Out Dinner MenuCuisine Type: West Coast Dinner Menu Price: $45 Neighborhood: Downtown Vancouver
AppetizersQUALICUM SCALLOP Smoked Sablefish, Birch Infused Kabayaki, Torched Masago Miso Aioli, Pickled Lingonberries, Shishito Peppers, Sea Asparagus, Nori Sand BC VQA Wine/Beverage Pairing: Mt Boucherie Riesling (2.5 oz)
orTRUFFLE EGG Prosciutto, Burrata Cheese, Roasted Sunchoke, Forest Mushrooms, Candied Walnut Crumb BC VQA Wine/Beverage Pairing: Mission Hill Chardonnay (2.5 oz)
EntreesBC VQA Wine/Beverage Pairing: See Ya Later “Nelly” Rose (5oz) GOLDEN OCEAN Beluga Lentils, Mussels, Wild Pink Scallops, Chili Saffron Butter Sauce, Clam Nectar, Bottarga “Sand”
orBC VQA Wine/Beverage Pairing: Red Rooster Merlot (5oz) SPRUCE CRUSTED VENISON Smoked Carrot, Red Fife Wheat Berries, Mushrooms, Preserved Fruit Mostarda, Cassis and Fermented Black Garlic Jus
orBC VQA Wine/Beverage Pairing: Quails Gate Chenin Blanc (5oz) GARDEN UNDER THE SEA Kelp Envelope of Braised Oyster Mushrooms-Salsify-Pickled Radish, Sea Beans, Sake Kasu Poached Roots, Miso Black Lentil Puree, Pickled Sea Buckthorn
DessertsBC VQA Wine/Beverage Pairing: Gray Monk Odyssey III (1oz) ROASTED CHESTNUT DARK CHOCOLATE MOUSSE Dome Cake, Matcha “Moss” Micro Sponge, Blackberry Gelee, Cocoa Nib Streusel, Smoked Birch Sap Ice Cream
Beverages, tax and gratuity are extra.