Vancouver, British Columbia, has just welcomed Botanist, the new highly anticipated restaurant designed by Ste. Marie Design in collaboration with Glasfurd & Walker. Located inside the Fairmont Pacific Rim hotel, the restaurant is determined to offer something to suit every patron's desire, boasting four, beautifully executed spaces inside its doors - a Champagne Lounge, Cocktail Bar and Lab, a Garden and Dining Room - serving the culinary creations of Executive Chef, Hector Laguna, and wine director, Jill Spoor's accompanying selections.
Staying true to its title, the crux of the décor is none other than the abundant and indigenous greenery of the fertile Pacific Coast which makes its appearance in either its original form, overflowing from gilded planters and trellises throughout, or by inhabiting the patterns on the rich upholstery.
Photo by Ian Lanterman via v2com.
Photo by Ian Lanterman via v2com.
Photo by Ian Lanterman via v2com.
Photo by Ian Lanterman via v2com.
The Champagne Lounge on the hotel's second floor, overlooking the lobby, welcomes patrons with its glass walls and soothing color scheme featuring pink champagne-colored seating that comfortably surrounds white-topped tables. Pale wood floors and abundant touches of flora play off each other, infusing the space with a touch of nature's ease.
Meanwhile, a deeper color palette infuses the Cocktail Bar and Lab - think dark, Italian Terrazzo and sculptural glass elements - creating an intimate experience for patrons looking to sample the sophisticated cocktails, exclusively created by Grant Sceney and David Wolowidnyk, many of which also play an innovative homage to the botanical inspiration of their surroundings.
Photo by Ian Lanterman via v2com.
Photo by Ian Lanterman via v2com.
Jill Spoor, Wine Director. Photo by Grady Mitchell via v2com.
David Wolowidnyk, Head Bartender. Photo by Grady Mitchell via v2com.
Pretty Bird Cocktail. Photo by Ian Lanterman via v2com.
Beside this the Garden offers patrons the experience that its title hints at, and is filled with over 50 types of indigenous plants, such as rare fruit bushes, green tea, camellia, cardamom and ginger that overflow from the large central, floor planters, as well as the gilded planters hanging from whitewashed wood columns throughout the space. The deep blue-toned upholstery of the seats surrounding the nestled tables, features botanical images only add to this theme.
The Dining Room, the final space, offers a décor that is a culmination of the rest. Featuring the same flora touched upholstery, this time in a deep rust color, natural materials also take center stage; such as the pale gray leather sheathing on a number of chairs and the same light-colored wood floors which run through the whole of the restaurant. However, the main design attraction of this space is undoubtedly the large, curving "S" banquette that flows through the heart of the room. Covered in a pale pink champagne-colored leather, the banquette both separates and connects guests as they sit around its curving design.
Botane & Tonic Cocktail. Photo by Ian Lanterman via v2com.
Candy Cap Magic Cocktail. Photo by Ian Lanterman via v2com.
Deep Cove Cocktail. Photo by Ian Lanterman via v2com.
Grant Sceney, Creative Beverage Director. Photo by Grady Mitchell via v2com.
Botanist - Herb-Crusted Lamb Saddle. Photo by Ian Lanterman via v2com.
Botanist - Wagyu Beef. Photo by Ian Lanterman via v2com.
Botanist - Root Vegetables. Photo by Ian Lanterman via v2com.
Botanist - Halubut. Photo by Ian Lanterman via v2com.
Hector Laguna, Executive Chef. Photo by Grady Mitchell via v2com.
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