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Fairmont Hotel Vancouver
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  • About
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  • About
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  • Gallery
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  • Breakfast & Brunch
    • BUFFET BREAKFAST
    • Buffet Enhancements
    • THE CASTLE PLATED BREAKFAST
    • BRUNCH
  • DAILY DELEGATE RATE
  • Breaks
    • CHEF INSPIRED THEME BREAKS
    • ICE CREAM TRICYCLE
    • BREAK FAVORITES
    • FROM THE PASTRY SHOP
    • BEVERAGES
  • TO GO CATERING
  • Executive Boardroom Menus
  • Lunch
    • BUFFET LUNCH
    • PLATED LUNCH
  • Reception
    • HORS D'OEUVRES PACKAGES
    • HORS D'OEUVRES À LA CARTE
    • RECEPTION STATIONS
    • LATE NIGHT RECEPTION STATIONS
  • Dinner
    • BUFFET DINNER
    • PLATED DINNER
  • NOTCH8 Private Dining Room
  • Wedding
    • PLATED DINNER
    • THE WEDDING BUFFET
    • Build Your Own Indian Buffet
  • Beverages
    • HOSTED BAR
    • BAR STATIONS
    • BAR PACKAGES
    • WHITE AND ROSE WINE
    • RED WINE
    • CHAMPAGNE, SPARKLING WINE AND AFTER DINNER WINE
  • Holiday Menus
    • BUFFET LUNCH
    • PLATED LUNCH
    • BUFFET DINNER
    • BUFFET ENHANCEMENTS
    • PLATED DINNER
  • Fairmont Signature Service
    • FAIRMONT SIGNATURE SERVICE
  • THE FINE PRINT

RECEPTION STATIONS

Reception stations are designed for stand-alone service or to be added as an enhancement to any reception or dinner buffet. Maximum service time of 2 hours. Add a chef to any of the below stations to add an interactive element for a fee of $170 per chef.

Minimum 25 Guests or add $10 per person

Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D

Vegetarian (Veg) | Vegan (V) | Contains Gluten (G) Contains Nuts (N) | Contains Dairy (D) | Contains Seafood (S) | Contains Shellfish (SF)

28

Selection of Artisanal Canadian Cheeses:
Chevre, Bleu, Triple Cream Brie, Washed Rind Cow & Oka

Served with Bread, Compressed Fig, Artisanal Crackers

28

Selection of Salami, Ham, Turkey, Chorizo
Grilled Vegetables, Marinated Olives, Pickles, Artichokes, Grainy Mustard
Baguette, Artisanal Crackers

42

Beech Wood Logs, Salmon Gravlax, Sockeye Candy Salmon, Cold Smoked Salmon

Poached Coldwater Prawns

Tuna Poke, Ponzu Dressing

White Wine Honey Mussels

Crab Legs

30

Selection of Nigiri, Nori Maki, Futo Maki
Wasabi, Pickled Ginger, Soy

Based on 4 pieces Per Person

Add Sashimi for an Additional $9.00 Per Person

71 per dozen

Minimum five dozen increments

Shucked Selection of Oysters

Horseradish, Mignonette, Lemon, Cocktail Sauce, Tabasco

26

Har Gaw
Siu Mai
Scallop & Chive
Vegetable Dumplings
Chili, Coriander, Soya, Sesame Oil, Black Vinegar

Build your own Dessert Buffet! Priced per dozen. Minimum of two dozen per selection. Desserts are presented individually on buffet.

Lemon Tarts (D, G) $52

Fresh Fruit Tarts (D, G) $52

White Chocolate Profiteroles (D, G) $52

Butter Tarts (D, G, N) $52

Pecan Salted Caramel Brownie (D, G, N) $51

Nanaimo Bar (D, G, N) $51

Tiramisu (D, G, N) $64

New York Cheesecake, Blueberry Compote (D, G) $64

Opera Cake (D, G, N) $64

Apple Strudel, Vanilla Chantilly (D, G, N) $52

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Contact

1-604-684-3131 ext 6398

rfp-hvc@fairmont.com

900 W Georgia St,
Vancouver, BC V6C 2W6
Canada

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Fairmont Hotel Vancouver