Taste the Mountains
We're pretty serious about our food here. Everything's sourced from farms you could probably hike to, prepared by folks who actually know what they're doing.
We're pretty serious about our food here. Everything's sourced from farms you could probably hike to, prepared by folks who actually know what they're doing.
Look, we're not gonna lie to you - dining in Whistler can be hit or miss. But here's the thing: we've built relationships with local farmers and suppliers over the years, and it shows on every plate. No shortcuts, no frozen nonsense shipped from halfway across the world.
Our kitchen team wakes up at ungodly hours checking what's fresh at the markets. Some days we're serving rainbow trout caught that morning, other days it's wild mushrooms foraged from spots we're definitely not telling you about. The menu changes because, well, that's how real cooking works.
Local Sourcing
Partner Farms
Menu Updates
They're talented, they're passionate, and yeah, they're a bit obsessed with perfection.
Executive Chef
Started washing dishes at 14, worked his way through some seriously fancy kitchens in Vancouver and Montreal. Marcus came to Whistler five years back and hasn't looked back. He's got this thing about wild game and knows more about mushrooms than anyone should.
Le Cordon Bleu Paris
Head Pastry Chef
Born in Quebec, trained in France, perfected her craft in Tokyo. Isabelle's desserts are the kind that make grown adults go silent. She's mastered the art of making sugar sculptures that somehow taste even better than they look, which is saying something.
Institut Paul Bocuse
Master Sommelier
One of only a handful of Master Sommeliers in Canada, David's got this uncanny ability to pair wines you've never heard of with dishes in ways that just work. He's especially proud of our BC wine collection and loves introducing guests to hidden gems from the Okanagan.
Court of Master Sommeliers
Sous Chef
Priya brings flavors from her family's restaurant in Mumbai and mixes them with classic French technique. She's the reason our spice game is so strong and why our vegetarian options aren't just an afterthought. Seriously, meat-eaters order her dishes all the time.
Culinary Institute of America
This is what we're serving right now. Next month? Could be totally different. That's just how we roll.
STARTER
Caught off Vancouver Island yesterday morning. Cauliflower puree, crispy prosciutto, truffle oil. Simple stuff done right.
$24
SALAD
Whatever looked good at the farmer's market, candied walnuts, local goat cheese, maple vinaigrette. Changes literally every day.
$18
SOUP
Foraged chanterelles and porcini (we're not saying where from), cream, herbs, topped with crispy sage. Perfect for those mountain evenings.
$16
MAIN COURSE
14oz of grass-fed perfection, roasted root vegetables, red wine reduction. Cooked however you want it - we won't judge if you ask for well-done, but we might cry a little.
$52
MAIN COURSE
Wild sockeye, cedar-planked like the Coast Salish have been doing forever, seasonal vegetables, lemon butter. Sometimes the old ways are the best ways.
$44
MAIN COURSE
Arborio rice stirred for 25 minutes straight, roasted squash, sage, parmesan. Priya's been perfecting this one and it's honestly better than some meat dishes.
$38
DESSERT
Isabelle's signature - 70% cacao, raspberry coulis, gold leaf because why not. It's rich, it's decadent, you'll need to share it... or don't, we're not judging.
$16
DESSERT
Classic French technique meets Canadian maple syrup. That satisfying crack when your spoon breaks through the caramelized top never gets old.
$14
DESSERT
Changes with whatever fruit's at peak ripeness. Right now it's local berries on vanilla cream, but check with your server - it could be something totally different tomorrow.
$15
* Menu items and prices subject to change based on seasonal availability. Seriously, we can't promise something if we can't source it fresh.
We've got floor-to-ceiling windows showing off those mountain views - yeah, they're pretty spectacular. The interior's got that whole rustic-meets-refined thing going on. Reclaimed wood beams, stone accents, but comfortable chairs because who wants to sit on something pretty but painful for two hours?
Lighting's kept low in the evenings - just enough to see your food and your company. There's a fireplace that actually works, not one of those fake electric jobs. And if you're lucky enough to snag a window table at sunset, well, you've basically won the lottery.
Romantic without being too dark
Friday & Saturday evenings
Perfect for mountain nights
Actually worth the hype
We book up pretty fast, especially on weekends. Best bet? Reserve ahead so you're not disappointed.