apron, the

Categories:

• Restaurants
• West Coast

Additional Information

A GuestLife Vancouver Great Restaurant:

Pacific Northwest Cuisine from an Award-Winning Chef

Nestled on the banks of the Fraser River at the Westin Wall Centre is one of Richmond’s finest rooms. Just minutes from Vancouver International Airport, the apron restaurant is sleek and stylish, with warm walnut walls highlighted by vibrant accents of mustard and chartreuse. Floor-to-ceiling windows bathe the room in natural light, yet nightfall brings flickering candlelight and a softer, more intimate setting.

The apron’s clean, modern aesthetic offers a stylish backdrop for Executive Chef Hamid Salimian’s inventive, artfully plated dishes. Winner of four gold medals at the 2008 Culinary Olympics as part of Team Canada, Chef Hamid’s approach is simple and ingredient focused, influenced by classical French techniques. Director of Food and Beverage Michael Salhani praises his “commitment to house-made ingredients” and “accent on flavour and tastes.” Whether a healthy pre-flight breakfast or comfort food into the wee hours, there’s something to please every palate. Find seasonal, locally inspired fare such as Haida Gwaii razor clams accompanied with ricotta spaetzle, fava beans and young garlic or the Miles tomato and blown mozzarella with eggplant puree, zucchini, preserved walnuts and lemon olive dressing. Meat lovers certainly won’t be left wanting — Chef Hamid’s flank steak is a hearty plate of steak medallions accented with braised king oyster mushrooms, fingerling potatoes and horseradish clouds with natural jus.

Open until midnight, the apron’s lounge is an ideal spot for relaxed sips and snacks, just right for casual noshing, bite-sized piggy sliders are served on house-baked mini brioche buns and Chef Hamid’s thin-crust Double 0 pizza with goat cheese and Moroccan sausage is a perfect plate for sharing. Enjoy a selection from the wide-ranging wine list and be sure to pair one of the apron’s tantalizing desserts with a glass of BC ice wine.

“Our goal has been to fit into the neighbourhood and become a local culinary destination,” Michael explains. “Partnering with local suppliers is key to our success. We buy our seafood from the boats across the river and get most of our vegetables from local farmers.”

Be it far from home or right in your own back yard, the apron is dedicated to providing guests with a warm, inviting dining experience.

the apron
3099 Corvette Way, Vancouver
(at the Westin Wall Centre Vancouver Airport)
604.238.2105
www.westinvancouverairport.com/dining

Menu Highlights

Appetizers

Citrus Cured Sunshine Coast Sturgeon
scallop press, side strip prawn, house smoked salmon roe

Haida Gwaii Razor Clam
ricotta spaetzle, fava been, young garlic

Entrées

Pacific Provider Salmon
sour berry herbs croquets, dill puree, orange

Queen Charlotte Sable
tomato eggplant stew, squid noodle, braised fennel

Flank Steak
braised king oyster mushrooms, fingerling potato, horseradish cloud, natural jus

Lamb Duo
grilled sirloin, couscous, scallion, red kidney bean, stone dry lime, Italian parsley stew

Desserts

Tahitian Vanilla Crème Brulee
Almond biscotti

Stilton Cheese Cake
spiced port, cassis pudding & chip

Best of the Cellar

Whites

Conundrum, Blend, California
William Fevre Petit Chablis, France
Mer Soleil Unoaked Chardonnay, California

Reds

Osoyoos Larose Le Grand Vin, B.C.
Oculus, Blend, B.C.
Caymus, Cabernet Sauvignon, California
E.Guigal Château Neuf Du Pape, France