Cavu Kitchen Bar, is a spot we’d definitely eat at more if only it were closer. CAVU is an acronym used in aviation that means “Ceiling and Visibility Unlimited.” The phrase is used pilots to describe anything that is desirable or sought after, very appropriate for an airport hotel.  The room is cozy, and has been recently renovated and now has a more modern feel. There’s plenty of bar seating handy for those dining solo, a lounge area and spacious dining room. The night we visited Executive Chef Alex Hancock wasn’t in, but we were left in the charming and capable hands of Sous Chef Edison Antejos, otherwise known as ‘Eddy Ramen’.

First up was a trio of tasty dips, and pita bread along with some zippy pickled veggies, smoked cheese and charcuterie.

Do try the tender tandoori-spiced calamari, which comes with raita. We  loved the preparation, a welcome change from the usual simply breaded and deep fried standard.

The Broccolini salad was loaded with marinated tomatoes and Okanagan goat cheese and topped with toasted almonds; a tasty combo.

The CAVU BURGER is a mouthful! Eight ounces of natural beef, smoked cheddar and wine roasted onions, served with housemade potato chips.