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I stroll down to make an early dinner reservation at ‘Lift’ my favourite restaurant in Vancouver. After walking around some more, inspecting my future yacht and its matching tender … and a couple of individualists!
I end up at the Westin Waterfront where I know I can steal some wi-fi from their free lobby internet.
Time for dinner! Lift is on, and over the water nearby.
I’m initially offered a place upstairs ‘by the fire pit’ – but on a sunny Vancouver afternoon, who wouldn’t want to sit outside? Start with a customary G&T. Then order dinner drinks. An Okanagan Valley Sav blanc – one thing I don’t like about wine served in Canada is that you never see the bottle unless you buy a full bottle. If you order by the glass they bring a glass and a small beaker with the wine in it; from beaker they pour it into the glass. I ordered 1/2 a litre and it came in a carafe (so, was this from a 1/2 litre bottle, or was it part of an already opened 750ml bottle? or would some-one else get the dregs of my bottle?). That's the Westin on the right.
Started off with mixed BC oysters. Pacific (called Miyagi locally), Kusshi and maybe Tower Bay; a watermelon mint mignonette with it. All delicious! The plonk was good and set off the oysters brilliantly. For main I ordered halibut and was frankly disappointed with it. Good white flesh but dry and with pretty plain corn, peas and some greens as a base. Not what I come to Lift for. Dining solo you always run the risk that your order becomes an orphan in the kitchen and is neglected either during preparation or after plating. I suspect this was the case here.
Sadly, with dinner over its time to hoof it back to the station and get onto the Skytrain for YVR.
I end up at the Westin Waterfront where I know I can steal some wi-fi from their free lobby internet.
Time for dinner! Lift is on, and over the water nearby.
I’m initially offered a place upstairs ‘by the fire pit’ – but on a sunny Vancouver afternoon, who wouldn’t want to sit outside? Start with a customary G&T. Then order dinner drinks. An Okanagan Valley Sav blanc – one thing I don’t like about wine served in Canada is that you never see the bottle unless you buy a full bottle. If you order by the glass they bring a glass and a small beaker with the wine in it; from beaker they pour it into the glass. I ordered 1/2 a litre and it came in a carafe (so, was this from a 1/2 litre bottle, or was it part of an already opened 750ml bottle? or would some-one else get the dregs of my bottle?). That's the Westin on the right.
Started off with mixed BC oysters. Pacific (called Miyagi locally), Kusshi and maybe Tower Bay; a watermelon mint mignonette with it. All delicious! The plonk was good and set off the oysters brilliantly. For main I ordered halibut and was frankly disappointed with it. Good white flesh but dry and with pretty plain corn, peas and some greens as a base. Not what I come to Lift for. Dining solo you always run the risk that your order becomes an orphan in the kitchen and is neglected either during preparation or after plating. I suspect this was the case here.
Sadly, with dinner over its time to hoof it back to the station and get onto the Skytrain for YVR.