ARC Restaurant Vancouver

Name: ARC Restaurant Vancouver
Address: 900 Canada Place, Vancouver, BC, Canada, Vancouver, BC, CA
Telephone: +16046911818

🌊 ARC Restaurant brings contemporary Pacific Northwest dining to the edge of Vancouver Harbour inside the Fairmont Waterfront, directly across from Canada Place.

Floor-to-ceiling windows frame the harbour and North Shore mountains, while the spacious dining room balances polished hotel elegance with a relaxed West Coast feel. Its signature experience is the weekend bottomless brunch, where unlimited small plates are ordered from the table instead of collected from a buffet, turning brunch into a leisurely tasting of everything from lobster mac and cheese and roasted bone marrow to creative Benedicts and sweet skillets. With Waterfront Station, the Vancouver Convention Centre and cruise terminal just steps away, ARC feels equally at home hosting travellers, downtown lunches and milestone celebrations with a view.

🍽️ ARC Restaurant Menu

⭐ ARC Restaurant is known for Lobster Mac & Cheese and Ooey Gooey Skillet.

🍳 Breakfast Menu

Start the morning with fresh smoothies, wholesome grains, bakery favourites, free-range Rabbit River eggs and ARC signature breakfast dishes featuring seasonal and locally inspired ingredients.

🌿 Wellness Start

Fresh, energizing breakfast options featuring fruit, vegetables and bright morning flavours.

A vibrant wellness shot combining fresh carrot and lemon with warming ginger and a touch of cayenne. Vegan. Gluten-free.

A refreshing blend of blueberry, banana, strawberry and raspberry, naturally sweetened with maple and blended with creamy coconut milk. Vegetarian. Gluten-free.

🥣 Grains & Fruits

Wholesome breakfast bowls featuring oats, fresh fruit, berries, nuts and house accompaniments.

Warm steel-cut oats topped with caramelized banana brûlée, creamy peanut butter, summer berries and a dusting of cinnamon. Vegan.

Creamy Greek yogurt layered with fresh strawberries and blueberries and finished with crunchy hazelnut granola. Vegan avocado yogurt substitution available. Vegetarian.

A colourful selection of seasonal fruit and fresh berries finished with rooftop honey. Vegan.

Oats and chia seeds combined with almonds and maple syrup, then topped with toasted coconut and a crunchy hazelnut crumble. Vegan.

🥐 From the Bakery

Fresh breakfast pastries, artisanal breads and sweet and savoury morning favourites.

A selection of four daily mini breakfast pastries accompanied by butter and fruit preserves. Vegetarian.

Nanuk smoked salmon with onion, capers and cream cheese, served with a fresh apple and kale salad.

Fluffy buttermilk pancakes topped with tonka bean mascarpone cream and fresh berries, finished with maple syrup. Vegetarian.

Choice of sourdough, multigrain, rye, whole wheat, white, English muffin, plain bagel or gluten-free bread, served with butter and preserves. Vegetarian.

🍳 Benedicts

Two eggs served on a toasted English muffin with rich hollandaise and seasoned breakfast potatoes.

Two eggs with savoury Kasseler ham on a toasted English muffin, finished with hollandaise and served with seasoned breakfast potatoes.

Two eggs with Nanuk smoked salmon on a toasted English muffin, topped with hollandaise and served with seasoned breakfast potatoes.

Two eggs with wild mushrooms and spinach on a toasted English muffin, finished with hollandaise and served with seasoned breakfast potatoes. Vegetarian.

🍽️ ARC Signature Buffet

A hybrid breakfast experience combining buffet dining with a selection of freshly prepared à la carte dishes. Includes your choice of tea, drip coffee or fresh juice.

A refreshing fruit smoothie prepared with berries and other breakfast-friendly ingredients. Vegan. Gluten-free.

Toast topped with avocado for a fresh and savoury breakfast option. Vegetarian.

A chilled oat-based breakfast with chia seeds and wholesome accompaniments. Vegan.

Freshly prepared omelets made to order by the chef.

Eggs Benedict topped with savoury Kasseler ham.

Eggs Benedict topped with smoked salmon.

Eggs Benedict topped with savoury wild mushrooms. Vegetarian.

Freshly prepared buttermilk pancakes with a soft, fluffy texture. Vegetarian.

Eggs freshly prepared to your preferred style. Gluten-free.

⭐ Featured Breakfast

ARC's signature breakfast plates pair free-range eggs with fresh produce, artisanal bread and savoury morning favourites.

Two eggs prepared to your preference with seasoned breakfast potatoes and vine tomato. Choose smoked bacon, pork sausage or chicken sausage, plus your choice of sourdough, white, whole wheat, dark rye or gluten-free toast.

Creamy smashed avocado and two poached eggs served over grilled sourdough, accompanied by Hannah Brook salad and bright sauce vierge. Vegetarian.

Kasseler ham and an over-easy egg layered with aged cheddar, crispy potato rösti, oven-dried tomato and basil aioli, served with Hannah Brook salad.

🍳 Chef Omelets

Three-egg omelets served with seasoned breakfast potatoes and vine tomato.

A three-egg omelet filled with savoury Nanuk smoked salmon, served with seasoned breakfast potatoes and vine tomato. Gluten-free.

A three-egg omelet filled with Kasseler ham and nutty Gruyere cheese, accompanied by seasoned breakfast potatoes and vine tomato. Gluten-free.

A three-egg omelet filled with savoury wild mushrooms and creamy goat cheese, served with seasoned breakfast potatoes and vine tomato. Vegetarian. Gluten-free.

➕ Breakfast Sides

Individual breakfast accompaniments, proteins, fresh fruit and eggs.

Fresh avocado served as a simple breakfast side. Vegan. Gluten-free.

Seasoned breakfast potatoes served hot and savoury. Vegan.

Crisp, savoury breakfast bacon. Gluten-free.

Savoury pork breakfast sausage. Gluten-free.

Seasoned chicken breakfast sausage.

A side portion of savoury Nanuk smoked salmon. Gluten-free.

A bowl of fresh assorted berries. Vegan. Gluten-free.

Two eggs freshly prepared to your preferred style. Gluten-free.

☕ Beverages

Freshly brewed coffee, espresso drinks, premium tea and fruit juices.

Drip Coffee

Freshly brewed drip coffee served hot.

Espresso

A concentrated shot of freshly brewed espresso.

Flat White

Espresso paired with smooth, finely steamed milk.

Latte

Espresso combined with creamy steamed milk.

Cappuccino

Espresso topped with steamed milk and a layer of milk foam.

Lot 35 Tea

A selection of premium Lot 35 tea.

Juice

Choice of apple, orange or cranberry juice.

Fresh-Pressed Juice

Choice of freshly pressed orange or grapefruit juice.

🍹 Breakfast Cocktails

Classic brunch cocktails available from 9 AM onward.

Mimosa

Sparkling Prosecco combined with fresh orange juice.

Classic Caesar

Vodka and Clamato juice seasoned with Worcestershire and Tabasco.

🍽️ Lunch Menu

A seasonal lunch menu featuring Pacific seafood, fresh salads, elevated sandwiches, handmade pasta and ARC signature dishes highlighting locally inspired ingredients.

🥙 Starters & Shareables

Shareable starters featuring fresh seafood, house-baked bread, seasonal produce and savoury spreads.

Warm pull-apart bread served with sweet, creamy honey butter. Vegetarian.

Chilled shrimp served with cocktail sauce, crisp lettuce hearts and fresh lemon. Available by the half-dozen or nine pieces.

Steamed Manila clams with savoury andouille sausage and white wine, served with a grilled baguette.

Crispy chicken wings with your choice of salt & pepper, habanero or Sugar-Shack hot sauce, served with buttermilk ranch dip.

Creamy burrata paired with BC stone fruit and heirloom tomatoes, finished with garden pistou and crunchy granola bark. Contains nuts.

Crispy oyster mushrooms with leeks and lemon, served with creamy vegan chipotle aioli. Vegan.

A shareable assortment of marinated olives and peppers, hummus, tzatziki and spicy feta, served with grilled pita and crisp lavosh. Vegetarian.

🍔 Handhelds

Burgers and sandwiches served with your choice of fries, Caesar salad or tomato soup. Gluten-free and vegan buns are available.

Fraser Valley beef topped with aged cheddar, baby gem lettuce, tomato, pickle and caramelized onion on a sesame brioche bun. Bacon and a fried egg are available as add-ons.

Falafel with grilled halloumi, onion, lettuce and pickles, finished with tzatziki on a brioche bun. Vegetarian.

Crispy chicken dressed with hot chilli oil, chicory coleslaw and pickle, finished with cilantro remoulade on a brioche bun.

⭐ ARC Signatures

ARC's signature lunch dishes highlight Pacific seafood, handmade pasta and elevated comfort food.

A hearty seafood chowder with Manila clams, smoked sablefish, bay scallops and prawn, complemented by potato, leek and Old Bay seasoning. Served with grilled sourdough.

Grilled sourdough layered with Fontina and Parmesan cheeses, paired with creamy tomato soup. Vegetarian.

Tender ricotta gnudi served in Parmesan broth with cherry tomatoes, spring ramps, Pecorino Romano and basil seeds.

House-made ricotta ravioli with silky sunchoke cream, forest mushrooms, brown butter and kabocha squash, finished with sage. Vegetarian.

Fresh bucatini pasta with Dungeness crab and rich crab bisque, complemented by asparagus, garden chillies and toasted seaweed.

🥗 Soups & Salads

Seasonal soups and fresh salads with optional protein additions. Add chicken breast, prawns, salmon, falafel, smoked tofu or halloumi to any salad.

Creamy tomato soup finished with herb oil, a crisp Parmesan garnish and oregano croutons. Vegetarian.

Roasted free-range chicken breast with egg, double-smoked bacon, Blue Claire cheese, avocado, onion and tomato over gem lettuce, finished with island dressing. Gluten-free. Contains pork.

Fresh greens with blackberries, pickled pearl onions, quinoa, radish and cashews, tossed with bright verjus dressing. Vegan. Gluten-free.

Baby gem lettuce with creamy anchovy dressing, shaved Parmesan and a crisp bread tuile, finished with smoked lettuce emulsion.

🍽️ ARC Business Lunch

A two-part lunch featuring the chef's daily harvest soup followed by your choice of harvest bowl.

The chef's rotating soup prepared with seasonal ingredients.

Hot-smoked salmon with Hanna Brook greens, pickled fennel, cucumber ribbons and quinoa, finished with cilantro remoulade. Gluten-free.

Tender slow-roasted lamb shoulder with Sungold tomato, Kalamata olives and grilled onion, finished with garden mint, spicy feta and crispy pita.

Harissa-seasoned chicken with baby gem lettuce, salsa verde, crispy potato skins, capers and pickled pearl onions, finished with aged Gouda. Gluten-free.

Smoked tofu with sweet-tangy cauliflower agrodolce and chicory slaw, complemented by pine nuts, raisins and crispy chickpeas. Vegan.

🍽️ Dinner Menu

An elevated dinner menu celebrating Pacific Northwest ingredients with fresh seafood, premium steaks, seasonal vegetables and refined ARC signature dishes.

🦪 Starters & Shareables

Fresh Pacific seafood and shareable starters featuring classic accompaniments and locally inspired flavours.

Fresh oysters served with horseradish, mignonette and lemon. Available by the half-dozen or dozen.

Chilled shrimp served with cocktail sauce, crisp lettuce hearts and fresh lemon. Available with six or nine pieces.

A hearty seafood chowder with Manila clams, smoked sablefish, bay scallop and prawn, complemented by potato, leek and Old Bay seasoning. Served with grilled sourdough.

An abundant chilled seafood selection featuring ahi tuna, a dozen oysters, prawns, Dungeness crab, house-smoked salmon and Salt Spring Island mussels. Served with cocktail sauce, mignonette, nori leaves, lemon and fresh horseradish. Sturgeon caviar available as an addition.

Seared scallops with creamy buttermilk soubise, eggplant and mushroom duxelles, fennel and lemon. Gluten-free.

🌱 Field & Farm

Seasonal vegetables, farm-fresh produce and vegetarian dishes prepared with bright, savoury accompaniments.

Warm pull-apart bread served with sweet, creamy honey butter. Vegetarian.

Fresh greens with blackberries, pickled onions, quinoa, radish and cashews, finished with bright verjus dressing. Vegan. Gluten-free.

Creamy burrata paired with BC stone fruit and heirloom tomatoes, finished with garden pistou and crunchy granola bark. Gluten-free.

Charred heirloom carrots with creamy chickpea hummus, tahini and pickles, finished with pistachio dukkah and served with crostini. Vegan. Contains nuts.

Cauliflower panisse with roasted cauliflower agrodolce, creamy soubise, crispy chickpeas, fennel salad and pickled mushrooms. Vegan. Gluten-free.

Tender ricotta gnudi served in Parmesan broth with cherry tomatoes, Pecorino Romano and spring ramps, finished with basil seeds. Vegetarian.

🐟 Wild & Raised

Pacific seafood, organic chicken and fresh pasta dishes highlighting regional ingredients and thoughtful accompaniments.

Finely prepared beef tartare with smoked bone marrow aioli, aged Gouda and pickled mustard seeds, served with crisp potato chips. Gluten-free.

BC Chinook salmon served with Dungeness crab mashed potatoes, sauce gribiche and Swiss chard, finished with herb oil. Gluten-free.

Pacific halibut with a pancetta crust, served with farro succotash, zucchini blossom and corn pudding, finished with tomatillo chimichurri. Gluten-free.

Harissa-marinated Rossdown organic half chicken with cracked green olives and charred onions, complemented by whipped feta and salsa verde. Gluten-free.

Fresh bucatini pasta with Dungeness crab and rich crab bisque, complemented by asparagus and garden chillies and finished with toasted seaweed.

🥩 Butcher's Block

Premium Certified Angus beef served with herb butter, roasted garlic and your choice of side. Gluten-free.

A six-ounce Certified Angus beef tenderloin served with herb butter, roasted garlic and your choice of side. Gluten-free.

A twelve-ounce Certified Angus beef striploin served with herb butter, roasted garlic and your choice of side. Gluten-free.

A sixteen-ounce bone-in prime rib steak served with herb butter, roasted garlic and your choice of side. Gluten-free.

➕ Sides

Seasonal vegetables, potatoes and savoury accompaniments designed to complement ARC's dinner entrées.

Creamy mashed potato finished with extra virgin olive oil and fresh chives. Vegetarian. Gluten-free.

Crispy fries tossed with Parmesan and truffle, served with truffle aioli. Vegetarian.

A seasonal combination of grilled asparagus, spring peas, local corn and greens, finished with Pecorino. Vegetarian. Gluten-free.

Roasted yam wedges with creamy tahini sauce, spicy maple and fresh chives. Vegan. Gluten-free.

🌲 ARC Province to Plate

Executive Chef Harris Sakalis' curated three-course menu showcases Pacific Northwest ingredients through a choice of starter, main course and dessert.

→ First Course

A rich Pacific seafood chowder with clams, smoked sablefish, scallops and prawn, seasoned with Old Bay and served with grilled sourdough.

Fresh greens with blackberries, pickled onions, quinoa, radish and cashews, finished with verjus dressing. Vegan. Gluten-free.

Creamy burrata paired with BC stone fruit and heirloom tomatoes, finished with garden pistou and crunchy granola bark. Gluten-free. Contains nuts.

→ Second Course

Pacific halibut with a pancetta crust, served with farro succotash, zucchini blossom and corn pudding, finished with tomatillo chimichurri. Gluten-free.

Six-ounce strip fillet served with chive mashed potato and grilled asparagus, finished with red wine jus. Gluten-free.

Tender ricotta gnudi served in Parmesan broth with tomatoes, Pecorino Romano and spring ramps, finished with basil seeds. Vegetarian.

→ Third Course

Craquelin-topped choux pastries served with vanilla gelato and warm dark chocolate sauce. Vegetarian.

Choice of peach or chocolate elderflower tonic sorbetto, accompanied by a BC stone fruit crisp. Vegan. Gluten-free.

🍰 Desserts

An indulgent collection of chocolate, fruit and pastry desserts featuring house-made gelato, seasonal accompaniments and refined finishing touches.

Rich chocolate fondant with Valrhona Guanaja ganache and raspberry, paired with salted caramel gelato and a delicate almond tuile. Vegetarian. Contains nuts.

Craquelin-topped choux pastries served with creamy vanilla gelato and warm dark chocolate sauce. Vegetarian.

Spiced carrot cake with cream cheese frosting and candied walnuts, complemented by honey-cinnamon gelato and bright orange syrup. Vegetarian. Contains nuts.

Vanilla bean cheesecake paired with sweet-tart strawberry rhubarb compote and finished with a crunchy pistachio topping. Vegetarian. Gluten-free. Contains nuts.

Choice of strawberry or dark chocolate sorbetto with macerated fruit, a seasonal tonic float and crisp citrus garnish. Vegan. Gluten-free.

🍨 Gelato

Creamy house-style gelato available in a selection of classic and seasonal flavours.

Creamy gelato with sweet and savoury salted caramel notes. Vegetarian.

Smooth, creamy vanilla gelato. Vegetarian.

Creamy gelato flavoured with sweet honey and warming cinnamon. Vegetarian.

🍷 Port & Dessert Wines

A selection of ports and dessert wines from renowned wine regions in Canada, Portugal and Australia.

Graham's Six Grapes

Port from the Douro, Portugal. 2 oz.

Taylor Fladgate 20 Year

Aged port from the Douro, Portugal. 2 oz.

Burrowing Owl Coruja

Dessert wine from the Okanagan Valley, Canada. 2 oz.

Penfolds Grandfather

Fortified wine from the Barossa Valley, Australia. 2 oz.

Wild Goose Late Harvest Gewürztraminer

Late-harvest Gewürztraminer from the Okanagan Valley, Canada. 375 ml.

Inniskillin Riesling

Dessert Riesling from the Okanagan Valley, Canada. 200 ml.

☕ Specialty Coffee

Warm after-dinner drinks combining coffee or tea with liqueurs and spirits.

Baileys Coffee

Hot coffee enriched with creamy Baileys. 2 oz.

Monte Cristo

Hot coffee with Grand Marnier and Kahlúa. 2 oz.

Blueberry Tea

Orange Pekoe tea with Grand Marnier and Amaretto for a warm, aromatic finish. 2 oz.

ARC Hot Toddy

Canadian whisky and Krupnik honey liqueur with lemon and warming chai tea. 2 oz.

🫖 Hot Beverages

Freshly prepared espresso drinks and premium tea. Ask your server for the complete selection of available teas.

Espresso

A concentrated shot of freshly brewed espresso.

Latte

Espresso combined with smooth, steamed milk.

Cappuccino

Espresso topped with steamed milk and a layer of milk foam.

Lot 35 Tea

A selection of premium Lot 35 teas.

👧 Kids Menu

A selection of kid-friendly breakfast favourites, all-day meals, sweet treats and refreshing drinks for children 12 and under.

🍳 Kids Breakfast

Available daily from 6:30 AM to 11:30 AM.

One egg prepared any style with seasoned breakfast potatoes, smoked bacon and pork sausage. Served with your choice of sourdough, white, whole wheat, dark rye or gluten-free toast. Gluten-free option available.

Fluffy buttermilk pancakes topped with sweet berry compote and vanilla cream, served with maple syrup. Vegetarian.

Warm steel-cut oats topped with fresh blueberries and brown sugar. Vegetarian. Gluten-free.

A colourful selection of seasonal fresh fruit and berries. Vegan.

Creamy yogurt served with seasonal fresh fruit and berries. Vegetarian.

🍽️ All Day Dining

Available daily from 11:30 AM until close, with familiar favourites and simple entrées for younger diners.

Tender macaroni tossed with your choice of tomato or butter sauce and finished with Parmesan cheese. Vegetarian.

Three crispy breaded chicken strips served with fries and plum sauce for dipping.

Two mini beef sliders topped with cheddar and ketchup on soft brioche buns, served with fries.

Grilled sourdough layered with Fontina and Parmesan butter, served with warm tomato soup. Vegetarian.

Roasted chicken breast served with your choice of seasonal vegetables or fries. Gluten-free.

Roasted salmon served with your choice of seasonal vegetables or fries. Gluten-free.

🍪 Something Sweet

Sweet treats available throughout the day.

Two assorted cookies. Vegetarian.

Creamy vanilla ice cream. Vegetarian.

🥤 Beverages

Kid-friendly juices and refreshing alcohol-free drinks available all day.

Juice

Choice of orange, apple, grapefruit, cranberry or pineapple juice.

Shirley Temple

Orange juice and Sprite sweetened with grenadine and finished with a cherry.

Blackberry Limeade

Fresh blackberries and lime combined with refreshing ginger beer.

Cucumber Pineapple Fizz

Pineapple juice and lemon topped with sparkling soda.

🥂 Weekend Brunch

ARC's weekend brunch features a selection of sweet and savoury signature dishes alongside elevated brunch favourites.

⭐ Signature Dishes

Distinctive brunch creations ranging from a sweet baked croissant skillet to bone marrow and fried chicken.

A warm croissant baked skillet layered with apple compote and marshmallows, finished with rich caramel sauce. Vegetarian.

Tender buttermilk biscuits served with sweet honey butter. Vegetarian.

Six-inch bone marrow topped with Gruyère, soft scrambled eggs and fresh chives.

Crispy buttermilk fried chicken paired with a waffle and finished with spicy-sweet habanero maple syrup.

🍳 Brunch

A selection of fruit, pastries, eggs, seafood and savoury brunch dishes with both classic and contemporary flavours.

Blueberry, banana, strawberry and raspberry blended with creamy coconut milk. Vegan. Gluten-free.

Creamy baked yogurt layered with macerated berries and crunchy granola. Vegetarian.

Sourdough layered with ham and creamy Mornay sauce, topped with a fried egg. Contains pork.

Seasonal vegetables paired with rich tomato compote, fresh mint, crunchy almonds and feta cheese. Vegetarian. Gluten-free.

Creamy Brie wrapped in flaky puff pastry and paired with sweet-tart berry marmalade. Vegetarian.

Flaky croissant filled with crushed avocado and mixed greens, finished with a bright verjus dressing. Vegetarian.

Crisp potato rösti topped with smoked salmon, a poached egg, dill cream cheese and pickled shallot, finished with hollandaise. Gluten-free.

Oven-baked Dutch baby topped with prosciutto, creamy burrata, peppery arugula and egg. Contains pork.

Smoked bacon and a poached egg served over an onion tartlet and finished with choron hollandaise. Contains pork.

Tender pasta with lobster in a rich, creamy Mornay cheese sauce.

Fluffy pancake topped with macerated strawberries and whipped cream.

🍹 Happy Hour Menu

Daily from 3 PM to 5 PM, featuring fresh seafood, shareable plates, burgers, wine, cocktails, spirits and local beer.

🦪 Starters & Shareables

A selection of fresh seafood, house-made spreads and savoury bites designed for sharing.

Fresh oysters served with horseradish, mignonette and lemon.

A shareable assortment of marinated olives and peppers, hummus, tzatziki and spicy feta, served with grilled pita.

Warm pull-apart bread served with sweet, creamy honey butter. Vegetarian.

Chilled shrimp served with cocktail sauce, crisp lettuce hearts and grilled lemon. Six pieces.

Charred heirloom carrots with chickpea hummus, tahini and pickled onion, finished with pistachio dukkah and served with crisp lavosh bread. Vegetarian.

Crispy oyster mushrooms with leeks and lemon, served with creamy vegan chipotle aioli. Vegan.

Lightly cured salmon paired with green olive purée, fennel and garden chillies, finished with bright lemon pearls.

A selection of Two Rivers meats and Little Qualicum cheeses accompanied by house-made pickles, house mustard and sourdough bread. Contains pork.

🍔 Burgers & Handhelds

Happy Hour burgers and sandwiches served with your choice of fries, Caesar salad or tomato soup.

Canadian beef topped with aged cheddar, baby gem lettuce, tomato and caramelized onion on a sesame brioche bun.

Falafel with grilled halloumi, onion, lettuce and pickles, finished with tzatziki on a toasted brioche bun. Vegetarian.

Grilled sourdough layered with Fontina and Parmesan butter, served alongside warm tomato soup. Vegetarian.

🦪 Oysters & Bubbles

Fresh oysters paired with sparkling wine for a classic Happy Hour combination.

Half-dozen fresh oysters paired with a glass of Steller's Jay Sparkling Wine.

🥂 White Wine

A selection of British Columbia white wines from the Okanagan Valley.

Poplar Grove Pinot Gris

Okanagan Valley, BC, Canada.

Burrowing Owl Chardonnay

Okanagan Valley, BC, Canada.

🍷 Red Wine

Okanagan Valley red wines available by the glass.

Monte Creek Pinot Noir

Okanagan Valley, BC, Canada.

Burrowing Owl Merlot

Okanagan Valley, BC, Canada.

🥂 Sparkling Wine

Sparkling wines from British Columbia and Champagne, France.

Steller's Jay Brut

Okanagan Valley, BC, Canada.

Veuve Clicquot Brut

Reims, France.

🍸 Adult Happy Meal

ARC's playful pairing of a signature cocktail with a savoury snack.

Grey Goose vodka with coastal botanicals and infused vermouth, paired with truffle fries.

🥂 Goosebumps

An indulgent pairing of ARC's coastal-inspired martini with caviar.

Coastal Martini & Caviar

Grey Goose vodka with coastal botanicals and infused vermouth, served with 30 g of caviar.

🍸 Signature Cocktails

ARC cocktails featuring premium spirits, aperitifs, fruit, botanicals and aromatic spices.

Negron-E H

Waterfront gin with Esquimalt sweet vermouth and Esquimalt Bitter Red aperitivo. 3 oz.

Harbourside Spritz

Aperol, Cointreau and Limoncello with sweet vermouth, Prosecco and soda. 2 oz.

Eventide

Hennessy VS and Canadian rye layered with mango, chai, cardamom, cinnamon and star anise, balanced with lemon, flowers and Pinot Noir. 2 oz.

Black Van-hattan

Premium Canadian whisky with Averna and Angostura bitters, finished with an Amarena cherry. 2.5 oz.

Vesper

Vodka and gin with Lillet Blanc and lemon. 3 oz.

🌿 ARC's Signature Gin

Crafted in collaboration with Wayward Distillery, ARC's signature gin uses honey harvested from the hotel's rooftop apiary and country hives. Local spruce tips, Nootka rosehips, sea cucumber, rosemary and bee-loved blooms bring together botanical notes inspired by coastal gardens, forest trails and ocean air.